Bienvenue au Saint-Emilion
Welcome back to our dining room. Tonight we propose a three-course menu of classic bistrot favorites
(LE MENU). You can add appetizers for yourself or to share and a dessert if you desire. We update the menu seasonally. We welcome your comments.
Thank you for your support. Bon Appétit, Bernard
PAVÉ DE CALAMAR 12.
Quickly sauté calamari “steak” with meyer lemon, parsley, shallots, olive oil
ESCARGOTS BOURGUIGNONNE 12.
Half dozen snails in garlic and parsley butter
NOIX DE SAINT-JACQUES À LA BRETONNE 15.
Sea scallops with artichoke and lobster sauce
PÂTÉ DE CAMPAGNE / ASSIETTE DE CHARCUTERIE 10. / 15.
Country style house terrine with french condiments. Charcuterie Plate to share: add $5
FONDUE DE BOURSIN ET POLENTA FORESTIÈRE 12.
Boursin cheese, balsamic forest mushrooms and glazed pecans on polenta galette
Three-Course Menu: first course, main course then cheese + salad
Choose from the selection below – Fixed Price of $55. per guest
FIRST COURSE
La Bonne Soupe – choice of today’s Country Potage or Saint-Emilion’s Onion Soup grâtinée
Assiette de Crudités – tomatoes, beets, carrots vinaigrette, sliced mushrooms
Le Tartare de Bœuf – tenderloin steak tartare and traditional accoutrements (limited availability)
MAIN COURSE
FILET AU POIVRE – FRITES – Angus beef tenderloin, peppercorn-cognac sauce (+ $10.) NO W.D.
CÔTES D’AGNEAU – Lamb chops, autumnal vegetables ragoût, tarragon-mustard sauce
PARMENTIER DE CANARD – Duck breast, duck leg shepherd’s pie, apple, natural jus
PÂTES DU CHEF – Chef Pascal shows his Italian heritage with his special pasta
POISSON DU JOUR – Today’s fresh fish, chef’s preparation
VEGETARIAN preference? We’ll ask the kitchen to prepare a special main course for you
SALADE ET FROMAGE
garden greens, vinaigrette and a cheese of our selection
Appetizers and Desserts à la carte are not included in the fixed price menu
see our dessert menu or ask your server – All desserts : $10 – this evening’s selection could include :
Mousse au Chocolat, Pascal’s Tiramisu, Crème Brulée, Tarte Tatin, Café Liegeois …
Pascal Paviani, Chef de Cuisine — Ondine Morales, Chef de Salle
The minimum charge for food per guest at the table is $55
Beverages, taxes and gratuity are additional