Coup des Tartes for Fine, Intimate Dining in Phoenix    

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Main Menu Page     Lunch Menu



Fromage 18
Chef's selection of five imported and domestic
cheese, candied walnuts & quince
Charcuterie  21
Three Pigs Pate, Dijon, cornichons & toasts,
cured meats, house cured Duck Prosciutto cornichons
Coup  18
Imported & domestic cheeses, charcuterie,
mixed olives, apple candied walnuts
Pate De Champagne  9
House Made
Escargot  11
Confit garlic herb butter, lemon
Brie Brulee  12
French brie, fruit & toast points
Chevre Tomate 10
Goat cheese bruschetta
Salt Island Blue Mussels  11
Sauteed in a chorizo cream sauce
Three Onion Tarte  12
Sweet crust, shallots, leeks, onions,
bacon, Gruyere and mixed greens.
Steak Tartare  18
Hand cut beef filet, steak, pine nuts, capers,
quail egg yolk, brioche toast
Crab Cake  16
Shaved fennel, asparagus and carrot salad,
tomato, horseradish aioli
      SOUPS & SALADS     
French Onion Soup  9
Caramelized onions, croutons, gruyere
Caesar Salad  10
Romaine hearts, croutons, parmesan cheese
Heirloom Beet Salad  12
Roasted heirloom beets, goat cheese mousse,
tasted pistachios, arugula, balsamic vinaigrette
Roquefort  12
Mixed greens, roasted apples, warm hazelnuts,
dried figs and Premier Cru Roquefort
Taleggio  11
Mixed greens tossed raspberries, apples, red onion,
sugared pecans & prickly pear vinaigrette
Crevette En Verts  13
Jumbo shrimp, greens, asparagus, artichoke hearts,
red onion, hard cooked egg, classic French dressing,
fresh lemon, parsley, tarragon
Chilean Sea Bass  36
Encrusted with Arizona pistachios, served
a top of curried crab and sea bean salad
with a light coconut sauce
Morrocan Lamb Shank  24
Stone fruits, veggies and couscous
Filet Mignon  35
Caramelized onions, Roquefort fondue,
horseradish mashed potatoes, sauteed green beans
Salmon  28
Coconut risotto, spinach, garnished with
candied walnuts
Pork Tenderloin  24
Encrusted with curry bread crumbs, roasted sweet
potatoes, sauteed haricot vert, blueberry demi-glaze sauce
Short Rib Pappardelle  23
Creamy pancetta sauce
Coconut Risotto  18
Shallots, onions, spinach, coconut
Add Jumbo Shrimp +9
Duck a L'Orange  28
Maple Leaf Farm roasted duck breast prepared in
a candied orange glaze, served with sauteed kale and
butternut squash roasted with garlic, rosemary and duck
Chicken Cordon Bleu  22
Breaded stuffed chicken breast, prosciutto and gruyere,
arugula cream sauce, roasted red potatoes & asparagus
Cheese  17
Chef's selection of artisan cheeses
Seasonal garnish, house made chutney, nut crisps
Three Onion Tarte  12
Sweet crust, shallots, leeks, onions, bacon,
Gruyere and mixed greens
Steak Tartare with Quail Egg  16
pine nuts, capers, crostini
Escargot "Persillade'' 12
Confit of garlic herb butter, lemon
Jumbo Lump Crab Cake  19
Julienne Mango & cucumber,
watercress black pepper aioli
      SOUPS & SALADS     
French Onion Soup  10
Caramelized onions, croutons, gruyere
Seasonal Soup of the Day
Chef's special creation, priced daily
Hearts of Romaine  9
Caesar Dressing, Shaved Parmigiano, House croutons
House Salad  9
Mixed greens, tomatoes, shallot vinaigrette
Roquefort  12
Mixed greens, roasted apples, warm hazelnuts,
dried figs and Premier Cru Roquefort
Taleggio  11
Mixed greens, fresh raspberries, apples, red onion,
sugared pecans and prickly pear vinaigrette
topped with melted Taleggio cheese on toasts
Choice of House Salad or Steak Fries
Prosciutto Sandwich  12
House made fig jam, pesto, mozzarella and
arugula, baguette
Lobster Salad Croissant  16
Tomato, avocado, tarragon citrus aioli
Croque Monsieur  12
Swiss cheese, ham, mornay sauce
Croque Madame  14
Swiss cheese, ham, Mornay sauce,
Fried egg
Blackened Salmon BLT  15
Tomato, mix greens, bacon, avocado,
citrus aioli, potato bun
Roasted Chicken Sandwich  10
Tomatoes, caramelized onions, gruyeye,
spicy mayo, baguette
Moroccan Lamb Sandwich  11
Braised lamb, mix greens, gruyere, Mango chutney
Beef Tenderloin Sandwich  17
Caramelized onion, spinach, horseradish
mayo, ciabatta
Salmon Nicoise Salad  15
Salmon, green beans, potatoes, greens, egg,
shallot vinaigrette
Pesto Pasta  14
Fettuccini pasta with a pesto cream sauce
Add Shrimp +9,  Add Scallops +12, Add Chicken +5
Tenderloin of Beef  33
Red velvet wine reduction, mashed potatoes,
sauteed spinach
Seared Sea Scallops  28
Cauliflower, crispy prosciutto pear salad,
truffled scallop jus
Moroccan Lamb Shank  24
Stone fruits, veggies & couscous
Menu items and prices change seasonally, and without notice.
The state of Arizona required us to inform you that the consumption of raw
or undercooked meat or seafood may increase your risk of foodborne illnesses.

Main Menu Page     Party Platters - Download a PDF


Coup des Tartes, 1725 E. Osborn Road, Phoenix, AZ 85016
Phone 602.212.1082 ... Fax 602.212.1138
Copyright Restauranteur, 2007-2017.  All rights reserved.
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