Purchasing his organic produce from local farmers,
our Chef Nicolas T. Peter creates a healthy, simple menu,
composed of fresh seasonal ingredients and spices, capturing the essence of the region.
He carefully considers the flavor of each ingredient to create unique and harmonious dishes.

MENU

SOUPS

Chicken Harira Soup 12

Couscous

APPETIZERS

Wild Arugula, Dried Turkish Figs and Cranberries Salad 14

Champagne Vinaigrette and Shaved Armentizia Goat Cheese

Farmer’s Market Baby Lettuce with Avocado, Blood Orange and Candied Almonds 14

Avocado Oil, Blood Orange and Ginger Vinaigrette

Duo of Fresh Picandou Goat Cheese and Roasted Garlic Tart 15

Balsamic Baby Spinach and Black Olive Tapenade

Roasted Beets, Belgian Endive and Roquefort Cheese Salad 15

Walnut Vinaigrette, fresh Marjoram and Candied Walnuts

Duck Foie Gras Torchon and Waldorf Salad 26

Brioche Toast and Watercress

Seared Duck Foie Gras Napoleon with Strawberry and Rhubarb Compote 32

Port Wine Reduction, Toasted Almonds

“Mezze” Assorted Mediterranean Appetizers 18

of Homemade Pita, Flatbread, Kibbeh, Falafel and Spanakopita

“Little Door Mezze Royale” Assorted Mediterranean Appetizers 50

Tuna Tartar, Goat Cheese, Merguez Sausage and Grilled Scallop

Spicy Ahi Tuna Tartar and Shaved Fennel Salad 18

Brioche Toast and Green Olive Tapenade

Grilled Sea Scallops with Harrisa Aioli Sauce 20

Moroccan Greens and fruited Tabouleh

Spicy Steamed Mediterranean Black Mussels with Ras El Hanout Broth 16

Tomatoes, Cilantro and Garbanzo Beans

ENTREES

Grilled Filet Mignon with a Roasted Shallot and Port Wine Sauce 40

Steamed Spinach, Butternut Squash Purée and Roasted Fingerling Potatoes

Grilled Rib Eye Steak with Sel de Guerande, Herbs and Cracked Black Pepper 42

Potato and Leek Gratin, Broccoli Shoots and Baby Carrots

Roasted Organic Chicken Breast with a Sherry Wine, Mustard and Tarragon Sauce 34

Polenta Crisps, Sugar Snap Peas and Baby Carrots

Crispy Duck Breast and Duck Leg Confit with Kumquat and Star Anise Sauce 38

Wild Rice Pilaf and Steamed Asparagus

Lamb Shank Tajine with Prunes and Toasted Almonds 36

Couscous

Roasted Garlic Crusted Rack of Lamb with a Madeira Wine and Black Olive Sauce 38

Green Flageolet Beans, German Butterball Potato Purée

Couscous “Royale” with Lamb Stew, Lamb Chops, Chicken and Merguez Sausage 40

Harissa and Onion Confit

Roasted Wild Cabillaud with a Caper, Lemon and Marjoram Sauce 38

Saffron Basmati Rice and Steamed Spinach and Sun Dried Tomato Coulis

Pistachio Crusted New Zealand Snapper with a Blood Orange Sauce 40

Butternut Squash Purée and Steamed Asparagus

Seared Day Boat Sea Scallops with a English Peas and Tarragon Coulis 40

Carrot Flan and Braised Leeks

Chanterelle Mushrooms, Baby Broccolis and Sun Dried Tomato Fettucine 32

Extra Virgin Olive Oil, Roasted Garlic and Shaved Armentizia Goat Cheese

Seven Vegetable Couscous 28

Harissa and Onion Confit

CHEESE

Assorted Cheese Plate 28

With Toasted Walnut Bread

 

Specials

Soup

Garnet Yams and Black Truffle Veloute 14

Cream Fraiche Swirl

Appetizers

Crispy Duck Leg Confit with Port Wine Reduction and Celery Root Remoulade 16

Garlic Croutons

Roasted Local Chanterelle Mushrooms with Garlic and Rosemary 18

Crispy Reggiano Parmesan Polenta and English Peas

Half a Dozen Shucked Oysters 16

Three Sauces

Entrees

Roasted Monk Fish Tail Scaloppini with Local Chanterelles Green Peppercorn Sauce 36

German Butterball Potato Puree and Baby Broccolis

Stuffed Pork Tenderloin with Figs, Green Olives and Almonds, Ras El Hanout Sauce 32

Couscous and Butternut Squash Puree

 

Visit Little Next Door For Holiday Gift Baskets and Catering Service

For More Information Visit www.thelittledoor.com or Call Us at (323) 951-1010

Corkage Fee of $35.00 per bottle. Minimum of $35.00 per person
18% gratuity will be applied for parties of 6 or more

For your convenience of all our patrons, smoking is permitted in the
open air dining room located at our restaurant’s entrance

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