Ember Grille & Wine Bar of L’Auberge Lake Charles is known for a menu that offers consistently well-prepared, fresh meals. From seafood and game creations to beef straight off their wood-fire grill, there’s no shortage of options.
With a change of seasons upon us, Ember has freshened things up by making changes to their menu. According to General Manager Stephen Tyson seasonal menu options and fresh cocktail options will become the norm.
Salads like The Wedge, featuring pear tomatoes, chives, Maytag Bleu Cheese and Nueske’s bacon, offer a light way to start things off. While delectable appetizers like Ahi tuna tartare, handmade crab cakes with remoulade sauce, American Kobe beef carpaccio and Osso Bucco with black truffle ravioli set the stage for savory steaks and fish dishes as main courses.
The Ember Prime "Tomahawk” is definitely a site to behold. The 40-ounce rib eye is cooked on the wood-fire grill and carved tableside. If you are more of a surf lover then the wild salmon served with leek fondue and roasted vegetables or the pan-roasted fish plated with succotash and Romesco sauce may be right up your alley.
For the connoisseur of game meats, Ember offers a stuffed rabbit loin that features rabbit tenderloin wrapped in Pancetta and served atop a potato puree.
Be sure to save room for sides like truffled mac n’ cheese or crawfish man n’ cheese. And, if you’re still hungry world-renowned Pastry Chef Bill Folse offers up some of the most creative and tasty desserts around.
Dishing up savory meals made from the freshest ingredients is something Ember prides itself on. Room Chef Mark Chapman says pushing the envelope to bring customers a unique experience is always the goal at Ember.
For more information, visit www.mylauberge.com.