Ghyslain Maurais visits with guests in his dining room. (Click to enlarge.)
Ghyslain on Market (721 E. Market) has introduced a new menu for fall, including bistro-style specialties suited to cooler weather.
According to a news release, in addition to classic such as cassoulet beef Burgundy and others, the restaurant has created the L’Enfant Plate ($7) that treats kids under the age of 12 to a grilled cheese and brioche sandwich, one side dish and a chocolate turtle.
A new vegetarian pot pie, made with eggplant, mushrooms and more in a vegetable velouté, is another notable addition.
The new menu items are:
Cassoulet ($15, served with baguette): A stew of duck leg confit, Toulouse sausage, lamb, white beans and fresh herbs baked with bread crumbs and bacon
Beef Burgundy ($14, served with baguette): chunks of beef rib simmered in red wine and demi-glace with onions, mushrooms and bacon served over fettuccine
Sausage Trio ($13, served with baguette): Toulouse sausage, lamb merguez and Virginia smoked pork sausage served with leek scalloped potatoes and hunter sauce
Scottish Smoked Salmon Sandwich ($13, served with one side item): grilled baguette with cream cheese, St. James smoked salmon, red and green onions, capers and fresh lemon
Vegetarian Pot Pie ($11, served with one side item): eggplant, mushrooms, onions, celery, green peas and fresh herbs in a vegetable velouté topped with a flaky pie crust
Lobster Bisque Soup ($4/6 oz., $6/12 oz., $10/24 oz., served with baguette)
L’Enfant Plate ($7, available for children under 12 years of age): grilled cheddar and provolone brioche sandwich served with a choice of side item and a chocolate turtle
Sausage Brioche ($10, served for breakfast with herb roasted red bliss potatoes)
Steve Coomes is a Louisville restaurant industry veteran turned food writer. In his 22-year career, he has edited and written for dozens of national trade and consumer publications including Nation's Restaurant News and Southern Living. A past restaurant critic and food feature writer for Louisville magazine, he pens features for ...
