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

Peach Gazpacho Soup 14

Basil Granita

APPETIZERS

Baby Lettuce with Garbanzo Beans, Cucumber, Heirloom Tomato and Sweet Onions 14

Lebanese Vinaigrette and Pita Chips

Wild Arugula, Roquefort Cheese, Yellow Peaches and Candied Walnuts 16

Walnut Oil Vinaigrette

Roasted Trio of Beets and Warm Pistachio Crusted Fresh Goat Cheese 16

Shaved Fennel and Balsamic Vinegar Reduction

Marinated Baby Artichokes, Green Beans, Fingerling Potatoes and Cherry Tomatoes 16

Roasted Garlic Vinaigrette and Feta Cheese

Duck Foie Gras “Au Torchon” with Red Currant Coulis 25

Watercress Salad, Brioche Toast

Seared Duck Foie Gras with Roasted Apricots, Honey and Lavender 32

French Toast Baguette

“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 Scallop

Spicy Ahi Tuna Tartar and Shaved Fennel Salad 18

Brioche Toast and Green Olive Tapenade

Spicy Steamed Mediterranean Black Mussels 16

Preserved Lemon, Tomatoes, Cilantro and Garbanzo Beans

ENTREES

Grilled Filet Mignon with Port Wine, Roasted Shallots and Green Peppercorn Sauce 42

Roasted Fingerling Potatoes, Haricot Vert and Tomato Provencale

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

Potato and Leek Gratin, Baby Broccoli

Chicken Tajine with Green Olives and Zucchinis 34

Couscous

Roasted Duo of Duck Breast and Leg Confit with Honey and Lavender 36

Crispy Polenta and Steamed Asparagus

Black Olive Tapenade Crusted Rack of Lamb with Whole Grain Mustard Sauce 38

Green Lentils and Pesto Fingerling Potato Purée

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

Harissa and Onion Confit

Roasted Monk Fish Filet and Saffron Sauce 42

Pesto Fingerling Potato Purée, Braised Fennel and Tomato Provencale

Braised Alaskan Halibut with Bouillabaisse Broth and Aioli Sauce 40

Baby Artichokes, Baby Carrots, Fingerling Potatoes and Flageolet Beans

Pistachio Crusted Seared Diver Scallops with Peach and Basil Sauce 40

Braised Leeks, Saffron Basmati Rice and Steamed Asparagus

Seven Vegetable Couscous 28

Harissa and Onion Confit

CHEESE

Assorted Cheese Plate 28

With Toasted Walnut Bread

 

Specials

Appetizers

Grilled Marinated Calamari with Saffron Aioli 15

Haricot Vert, Cherry Tomatoes and Garlic Crouton

Duck Carpaccio and Charantais Melon 16

Port Wine Reduction

Grilled Wild Alaskan Salmon with Tomato and Pernod Sauce 38

Pesto Fingerling Potato Purée and Haricot Vert

Lamb Shank Tajine with Apricot and Toasted Almonds 36

Couscous

Fettucine with Roasted Porcini Mushrooms, Baby Broccoli and Tomato Confit 36

Basil Pesto and Tomato Pernod Sauce

Entrees

Grilled Wild Alaskan Red Salmon with A Blood Orange Maltaise Sauce 40

Steamed Seasonal Vegetables

Lamb Shank Tajine with Prunes 36

Couscous, Toasted Almonds

Veal Stew Avgolemono with Fava Beans and Baby Artichokes 36

Duck Egg Spaetzle

 

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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