Dinner Menu
Bienvenue au Saint-Emilion
Welcome to our dining room. Tonight we propose a menu of classic french favorites and daily specials from Chef Pascal. The $59 fixed price menu is: first course, main course, cheese and salad. Four first courses are available at no extra charge, other appetizers can be substituted for a small supplement. We welcome your questions and comments.
Thank you for your support et Bon Appétit!
L’Équipe du Saint-Emilion
Pour commencer – Appetizers
SOUPE A L’OIGNON LES HALLES included or $10. à la carte
french onion soup gratinée as served in Paris
POTAGE DU JOUR included or $10. à la carte
today’s soup, consult waiter
LES BETTERAVES included or $10. à la carte
roasted heirloom golden and red beets, whipped goat cheese and fresh herbs
TARTARE DE BOEUF included or $10. à la carte
tenderloin steak tartare (raw) traditional accoutrements, truffle chips
TERRINE DE CAMPAGNE $7. as a first course or $12. à la carte
country pâté with cornichons et moutarde à l’ancienne
ESCARGOTS BOURGUIGNONNE
$9. as a first course or $14. à la carte
half dozen snails in Saint-Emilion’s garlic and parsley butter, topped with puff pastry rounds
TARTIFLETTE DES ALPES $7. as a first course or $12. à la carte
melted alpine cheese with caramelized onion, thin sliced potato and speck prosciutto
GRATIN DE FRUITS DE MER $10. as a first course or $15. à la carte
lobster, scallops and shrimp, sauce mornay, gruyère gratin
Plats de Résistance – Main Courses
FILET AU POIVRE, POMMES DE TERRE FRITES (+ $11.)
beef tenderloin, cognac-black peppercorns sauce, with thin french fries / NO Well Done please
DAUBE DE BOEUF – “the provençal cousin to beef bourguignon”
blade chuck roast slowly braised in red wine with mirepoix, aromatics, olives and lardons
CÔTES D’AGNEAU
lamb chops, ratatouille stuffed tomato, roasted garlic purée, lamb jus
MAGRET DE CANARD GRIOTTINES
duck breast cooked like a steak (med-med rare), confit and duck fat potatoes, brandy cherries
SAINT-JACQUES DU CHEF
cape cod sea scallops, preparation changes daily, consult your waiter – also available as appetizer, $10./$15
Vegetarian preference? We’ll ask the kitchen to prepare a special main course for you
Salade et Fromage
garden greens in vinaigrette maison, two cheeses and fig-walnut confiture
Les Desserts – Desserts à la Carte
see our dessert menu or ask your server – All desserts : $10 – this evening’s selection could include :
Mousse au Chocolat, Pascal’s Tiramisu, Seasonal Tarte, Crème Brulée, Café Liegeois … and more
Pascal, Chef de Cuisine — Ambyr, Sommelier — Bernard, Fondateur
*The Three-Course Menu is: first course from the appetizers list, main course then cheese + salad.
The minimum charge for food per guest at the table is $59.
No split main courses
Beverages, taxes and gratuity are additional