Gilmore's

French BYOB

About Gilmore's

PLEASE NOTE THAT GILMORE'S HAS CLOSED AS OF JULY 16, 2012


Gilmore’s Restaurant, located at 133 East Gay Street in historic down-town West Chester, is a 20-year dream come true for chef owner Peter Gilmore and his wife, Susan. After 22 noteworthy years as chef de cuisine at Philadelphia’s renowned Le Bec-Fin, Peter opened this intimate BYOB serving exceptional French cuisine in August of 2001. Since that time, Gilmore’s has become one of the area’s most treasured restaurants.

Set in a beautifully transformed 18th century townhouse, our restaurant offers a charmingly elegant dining experience highlighted by superb service and the unique culinary style for which Peter is famous – classic French fare enhanced with a contemporary American flair.

Complementing the excellent cuisine and gracious service, is the romantic décor, which was carefully chosen by Susan Gilmore and adds to the restaurant’s intimate ambiance. The emphasis in our dining room is on providing gourmet food in an atmosphere that is both elegant and comfortable. Ample parking is available on the street and in local parking garages.

We at Gilmore’s hope that we will have the pleasure of serving you soon. We are dedicated to making your experience with us exceptional.

Première

 

Lobster Panna Cotta

Anisette cream, caviar, brioche toast. 11.


Vichyssoise au Printemps

spring pea vichyssoise, lemon cream. 9.

 

Thon Saisi et Poire*

seared Ahi tuna lightly crusted with thyme, with Asian pear and radish emulsion.  13.

 

Salade de Saison*

seasonal mixed greens with pickled red onion, carrot and toasted almonds

in a hazelnut vinaigrette.  8.

 

Linguini de Coquille

in a cream sauce with red pepper and bacon, carrot beurre fondue.  12.

 

Seconde

 

Escargots à l'ail et au Pernod

snails braised in Champagne with garlic, hazelnut, Pernod butter.  16.

 

Cervelas de Homard

sausage of lobster and saffron-scented scallop mousse, sauce Américain.  13.

 

Salade de Chevre et Betterave Rouge*

Panko crusted goat cheese atop beet and orange salad, baby arugula.  13.

 

Galette de Crabe

lump crabmeat bound in a shrimp mousse, lemon beurre blanc.  14.


Troisième

 

Boeuf Braisé

10-hour braised shortrib, rosemary polenta, sauce Poivrade.  24.

 

Crabe Doux aux Citron

 Panko crusted jumbo soft-shell crab, asparagus and

saffron rice, lemon beurre fondue.  24.


Confit de Canard

 confit of duck leg, port demi-glace sauce.  24.


Onglet au Raifort*

seared hanger steak served with Boulangere potatoes, asparagus and

horseradish hollandaise. 26.

 

Saumon Poêlé

sautéed salmon on a bed of creamed leeks

and red jasmine rice, saffron beurre blanc.  25.

 

Suprême de Poulet Wellington

boneless chicken breast topped with duxelle, wrapped in puff pastry,

sauce Périgourdine.  24.

 

Foie de Veau Vinaigre*

 sautéed calves liver with celery root mousse, sherry vinegar shallot sauce,

topped with tempura fried shallot rings.   24.


Desserts

 

 Neopolitan Crème Brulee

 chocolate, vanilla & strawberry

 

 Butterscotch Bread Pudding

 toasted croissants soaked in a butterscotch cream, baked and topped with Tahitian

 vanilla bean ice cream, caramel sauce

 

 Chocolate Mousse

 served inside a hand-blown sugar apple - a work of art!!

 

 Artisan Cheese Plate

 different cheeses from around the world served with raisin pecan bread and fresh fruit

 

 Cherry Clafoutis

 traditional country-French custard-cake baked with almonds and cherries, served warm with Tahitian vanilla ice cream

 

 Chocolate "Chaud Froid"

 frozen chocolate soufflé with apricot center, flourless chocolate cake, chocolate ganache,

salted hazelnuts and habañero syrup

 

 Paris-Brest

a ring of choux pastry filled with praline pastry cream, caramel ice cream

 

 Sorbet or Ice Cream

 made by Frank, always changing

 

 $8.00

 


 $10.00 ~ shared plate charge for large plates

Special menu requests welcome with two days notice

 *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of

 foodborne illness, especially if you have a medical condition. 



Rustic Pork Patè
with whole grain mustard

or

Seasonal Green Salad

or

Chilled Cream of Asparagus Soup
with Champagne poached oysters


Pork Normande
with sage spätzle

or

Curried Lamb Stew
with Moroccan couscous

or

Pistachio Crusted Talapia
Tahitian vanilla beurre blanc


New York Cheesecake
raspberry coulis

or

Warm Pineapple Upside-Down Cake
vanilla ice cream, & caramel sauce

 or

Coconut Cream Torte
banana anglaise

 


 

 *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of

 foodborne illness, especially if you have a medical condition.

Gilmore's

133 East Gay Street
West Chester, PA 19380
(610) 431-2800
http://www.gilmoresrestaurant.com/

Hours of Operation

None (Closed)

Neighborhood

Downtown West Chester

Parking

Street parking (some are metered, coins only), nearby garages

Payment Methods

Visa, MC, Discover

BYOB

Yes



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