Dinner Menu

Bienvenue au Saint-Emilion

We are cautiously re-opening the restaurant in a limited capacity.

We offer a short, fixed priced, three-course menu of classic bistrot favorites

(LE MENU). You can add appetizers to share and a dessert if you desire.

We’ll update the menu regularly and we welcome your comments.

Thank you for your support. Bon Appétit, Bernard

Hors d’œuvres Classiques – Appetizers à la Carte

ESCARGOTS BOURGUIGNONNE 10.

Half dozen snails in garlic and parsley butter

VOL-AU-VENT DE FRUITS DE MER 10.

Baby scallops and shrimp in bisque cream sauce presented in puffed pastry

ASSIETTE de CHARCUTERIE 15.

Country pâté, saucissons, prosciutto & melon, house roasted peppers, french condiments

CRABE COCKTAIL SAINT-MARTIN 15.

Lump crabmeat with fresh pineapple, coconut and caribbean spices

Three-Course Menu: first course, main course then cheese + salad

Choose from the selection below – Fixed Price of $50. per guest

FIRST COURSE

La Bonne Soupe – choice of today’s Country Potage or Saint-Emilion’s Onion Soup grâtinée

Panzanella – heirloom tomatoes, fresh mozzarella, cucumber, red onion, basil, croûtons

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

MAIN COURSE

FILET BORDELAISE – FRITES – Angus beef tenderloin, cabernet-shallots sauce (+ $10.) NO W.D.

CÔTES D’AGNEAU AU ROMARIN – Grilled lamb chops, rosemary sauce, parmesan tomato

POULET A LA NIÇOISE – Airline chicken breast, tomatoes, garlic, olives, fresh herbs

PÂTES DU CHEF – Chef Pascal shows his Italian heritage with his special pasta

POISSON DU JOUR – Today’s fresh fish, capers and lemon beurre blanc

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 :

Profiteroles, 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 $50

Beverages, taxes and gratuity are additional