Dinner Menu

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

Hors d’œuvres Classiques – Appetizers à la Carte

COCKTAIL DE CRABE 12.

Jumbo lump crabmeat, avocado, grapefruit, french cocktail sauce, toasted almonds

ESCARGOTS BOURGUIGNONNE 12.

Half dozen snails in garlic and parsley butter

NOIX DE SAINT-JACQUES 15.

Sea scallops, tomato-vodka sauce, capers

PÂTÉ DE CAMPAGNE / ASSIETTE DE CHARCUTERIE 10. / 15.

Wild boar terrine with french condiments. Charcuterie Plate to share: add $5

RATATOUILLE NIÇOISE ET MOZZARELLA 12.

Buffalo mozzarella, authentic ratatouille, polenta, basil, olive oil (vegetarian)

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, asparagus

Le Tartare de Bœuf – tenderloin steak tartare and traditional accoutrements (limited availability)

MAIN COURSE

FILET BORDELAISE (+ $10.) – beef tenderloin, cabernet-shallots demi glace, with frites – No Well Done

CÔTES D’AGNEAU – lamb chops, grilled provençal vegetables, pearl couscous, rosemary jus

MAGRET DE CANARD – duck breast cooked like a steak, tart cherries sauce, potato grâtinée

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 two cheeses 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, Baba au Rhum, 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 – we do not have a children menu

Beverages, taxes and gratuity are additional