Dinner Menu

Dinner Menu

Bienvenue au Saint-Emilion

Welcome 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 et Bon Appétit! Bernard

Hors d’œuvres Classiques  – Appetizers à la Carte

CAMEMBERT DE NORMANDIE AU FOUR – baked camembert (like brie, from Normandy) in thin pastry with pecans, cherries – 12.

         CRÊPE FARCIE AU CRABE ET ASPERGES – crêpe filled with crabmeat and green asparagus over minted peas coulis – 14.

TERRINE DE CAMPAGNE – duck and pork country pâté with pistachios and cranberries, cornichons, moutarde – 12.

ESCARGOTS BOURGUIGNONNE – half dozen snails in garlic and parsley butter, topped with puff pastry round – 14.

L E  M E N U:

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

Choose from the selection below – Fixed Price of $55. per guest


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

  Les Betteraves – roasted golden and red beets, pear, whipped herbed goat cheese

Le Tartare de Bœuf – tenderloin steak tartare and traditional accoutrements


     FILET AU POIVRE (+ $10.) – beef tenderloin, two peppercorns sauce, with pommes frites  –  NO Well Done please

DAUBE DE BŒUF: the provence cousin to beef bourguignon
chuck roast slowly braised in red wine with mirepoix, provençal herbs, green olives, lardons

CÔTES D’AGNEAU – lamb chops, flageolets (french heirloom bean), mirepoix, lamb jus with rosemary

MAGRET DE CANARD –  duck breast cooked like a steak (med-med rare), sauce à l’otange, duck confit croquette

SAINT-JACQUES AU SAFRAN – cape cod sea scallops, saffron sauce, risotto  –   (also available as appetizer:  16.)

POISSON DU JOUR – Today’s fresh fish, chef’s preparation

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

VEGETARIAN preference? We’ll ask the kitchen to prepare a special main course for you


garden greens in vinaigrette maison, two cheeses and fig-walnut confiture


Appetizers and Desserts à la carte are not included in the fixed price menu

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, Tarte Tatin, Crème Brulée, Café Liegeois … and more

Pascal Paviani, Chef de Cuisine  —  Ondine Morales, Chef de Salle  —  Bernard Tronche, Propriétaire

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