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
ESCARGOTS BOURGUIGNONNE 12. Half dozen snails in garlic and parsley butter, topped with puff pastry round
SALADE CÔTE D’AZUR 12. Chilled mixed seafood (scallops, shrimp, langostinos, crabmeat), fennel, tomato, olive oil and lemon juice
MOUSSE DE FOIE GRAS DE CANARD 13. Duck liver mousse, peach compote, grilled country bread
CALAMAR A LA GRECQUE 12. Calamari steak, quickly sauté with garlic, parsley, sun dried tomatoes and lemon
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
Caprese – tomatoes, sliced mozzarella, basil pesto, olive oil
Le Tartare de Bœuf – tenderloin steak tartare and traditional accoutrements (limited availability)
MAIN COURSE
FILET AU POIVRE (+ $10.) – beef tenderloin, two peppercorns, with pommes 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
SAINT-JACQUES GRENOBLOISE – cape cod sea scallops, capers, croûtons, lemon butter (also available as appetizer $15.)
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, 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