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

APPETIZERS

Grilled Vegetable Salad and Pesto Crusted Crouton 12

Marinated Summer Squash and Eggplant with Pinenuts and Shaved Reggiano

Trio of Roasted Beets and Almond Crusted Fresh Picandou Goat Cheese 15

Moroccan Greens and a Preserved Lemon, Ginger and Honey Sauce

Duck Foie Gras Torchon and Red Currant Sauce 24

Brioche Toast and Watercress

Seared Duck Foie Gras and Roasted Blenheim Apricots Napoleon 32

Muscat Wine Reduction and Toasted Almonds

“Mezze” Assorted Mediterranean Appetizers 18

Basket of Homemade Pita, Flatbread, Kibbeh, Falafel and Spanakopita

“Little Door Mezze Royale” Assorted Mediterranean Appetizers 50

Tuna Tartar, Goat Cheese, Merguez Sausage and Grilled Calamari

Grilled Marinated Calamari and Haricot Vert Salad 16

Heirloom Tomato Coulis and Saffron Aioli

Poached Maine Lobster with an Orange Blossom and Ginger Vinaigrette 28

Fruit Tabouleh and Fresh Cucumber Slices

Spicy Ahi Tuna Tartar and Shaved Fennel Salad 18

Brioche Toast and Green Olive Tapenade

Spicy Steamed Mediterranean Black Mussels with Ras El Hanout Broth 16

Tomatoes, Cilantro and Garbanzo Beans

ENTREES

Black Olive Tapenade Grilled Filet Mignon with a Port Wine Sauce 40

Roasted Fingerling Potatoes, Tomato Provenςale and Haricot Vert

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

Sierra Gold Potato Puree, Broccoli Shoots and Baby Carrots

Roasted Chicken Breast with a Porcini Mushroom and Sherry Wine Reduction 34

Crispy Polenta and Flageolet, Cavolo Nero Ragu

Roasted Duck Breast & Duck Leg Confit with a Honey, Lemon and Lavender Sauce 38

Basmati Rice and Steamed Asparagus

Rosemary and Garlic Crusted Rack of Lamb with a Madeira Wine Sauce 38

Ratatouille and Sierra Gold Potato Purée

Couscous “Royale” with Lamb Stew, Lamb Chops, Chicken and Merguez Sausage 42

Harissa and Onion Confit

Kennenbeck Potato Crusted Halibut with a Duo of Saffron and Tomato Coulis Sauce 40

Ratatouille

Monkfish Tajine with Apricot, Honey and Almond 36

Couscous

Roasted Maine Lobster with Peach and Basil Butter Sauce 48

Carrot Flan and Steamed Asparagus

Fettucine with Roasted Porcini Mushrooms, Garlic, Tomato Confit and Basil Pesto 32

Carozzi Caprino Goat Cheese

Seven Vegetable Couscous 28

Harissa and Onion Confit

CHEESE

Assorted Cheese Plate 26

With Toasted Walnut Bread

 

Specials

Soup

Chilled Peach Gazpacho 14

Basil and Peach Nectar Granita

Roasted Tomato Velouté 12

Crème Fraîche and Dill Cloud, Garlic Crouton

Appetizers

Prosciutto di Parma and Chilled Cavaillon Melon 16

Port Wine Reduction

Heirloom Tomatoes, Feta Cheese, Balsamic Vinegar Pickled Red Onions Salad 15

Roasted Garlic and Greek Oregano Vinaigrette, Toasted Pine Nuts

Yellow Peaches, Wild Arugula and Valdeon Blue Cheese Salad 16

Candied Walnuts and a Walnut Vinaigrette

Entrees

Poached Wild King Salmon Steak with Saffron Aioli Sauce 38

Braised Mixed Summer Vegetables

Pine Nut Crusted Seared Day Boat Sea Scallops with Tomato Pernod Sauce 40

Basmati Rice and Saffron Braised Leeks

Roasted Veal Chop with Sel De Guerande and Pink Peppercorn au Jus 44

Gnocchi Alfredo and Aged Balsamic Grilled Marinated Asparagus

 

MOROCCAN SUNDAY NIGHT SHARE MENU

Prix Fixe Menu Available

Menu Price per Person, with minimum of 2

Moroccan Mezze to share 0

Selection of Vegetarian Mediterranean Salads, Spreads and Bites with Housemade Pita, Flatbread & Falafel

Choice of Chicken Harrira Soup - or - Moroccan Salad 0

Bright Chicken Soup with Cous Cous or Mixed Herbs and Greens with Light Moroccan Dressing

Vegetable Couscous to Share 0

7 Vegetables in lightly spiced Broth with steamed Couscous, Harissa and Onion/Raisin Confit

 

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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