On the Menu tonight:

Blackboard Specials
Dinner Menu

L E   M E N U

Monsieur Kobi Perdue, Chef de Cuisine


C A V I A R

From sturgeons farm raised for the famous Petrossian House in Paris, one of the best caviar we’ve tasted since the fall of the Russian Empire

Petrossian Royal Ossetra is served by the taste (two blinis) or by the Ounce, alongside iced Tito’s vodka

Hors d’Oeuvres / First Courses:

Soupe à l’ Oignon “Les Halles”

French onion soup with melted Gruyère, as served in Paris

Les Escargots à la Bourguignonne

Half dozen snails in our flavorful garlic butter

Our Country Duck Pâté Maison

A Saint-Emilion specialty since the day we opened: House made duck pâté served with French condiments

Filet Mignon Tartare

A good steak tartare should always be on a French menu. We prepare ours “à la minute” from Prime beef tenderloin (Note: the beef is raw)

Tartelette Campagnarde

House made Boursin cheese and roasted root vegetables tart with onion confit – (vegetarian)

 Salade de Saison

Roasted golden beets, fresh figs, orange suprêmes, toasted almonds, red beet vinaigrette – (vegan)

 Salade d’Endives et la Soupe du Jour

Belgian endive, poached pear, Roquefort crumbles, toasted pine nuts with buttermilk and Roquefort vinaigrette

served together with a cup of soup of the day

 Foie Gras de Canard Poëlé

Seared duck foie gras with grapes, smoked almond butter, Sauternes gastrique sauce

A delicious Sauternes is available by the glass to accompany your foie gras

Cocktail de Crabe Rémoulade

Alaskan crab claws, celery root and whole grain mustard, macerated cranberries

Saint-Jacques du Chef

Jumbo sea scallops flown in from Cape Cod. Check the blackboard for tonight’s preparation.  Scallops are also available as a main course

Plateau de Fromages (supplement $3)

Four imported cheeses, fruits and nuts, macerated cherries and fig chutney. Can be served as a first course or “à la Française”: after the meal


Petite Salade Grand-Père  (complimentary) : Our original house salad of Boston lettuce in Dijon mustard vinaigrette with walnuts, lardons. Served free of charge upon request.


Plats de Résistance / Main Courses:

 Le  Canard

SAINT-EMILION’S CANARD RÔTI ET SES FRITES

Our 1985 recipe : Wood-roasted duck, honey-coated, presented on young spinach leaves and orange sections tossed in Xéres vinaigrette.

CANARD EN DEUX FAÇONS

Duck prepared two ways: Moulard duck breast seared like a steak, finished with duck jus,

alongside croquettes of duck confit, caramelized forest mushrooms and parsnip-brown butter mousseline

Le  Bœuf

BŒUF BOURGUIGNON CLASSIQUE.

Beef slowly braised in red wine with mushrooms, carrots, pearl onions, tagliatelle

STEAK AU POIVRE

New York Strip steak (Black Angus, 12oz cut, aged in house, hand trimmed, ¼”edge) Escoffier’s four-peppercorn and Cognac sauce

FILET DE BŒUF À LA BORDELAISE  (supplement $9)

USDA Prime beef tenderloin with cherry infused Bordeaux wine sauce, Roquefort potatoes pavé, braised leeks, shallot aïoli  (NO “Well Done” Please.)

Les  Spécialités

CUISINE DU MARCHÉ & POISSONS DU JOUR

Chef Kobi’s Cooking of the Market and Today’s Fresh Fish

Ask your waiter or consult the blackboard. Regular pricing unless otherwise indicated

CARRÉ D’AGNEAU DIJONNAISE

Rack of lamb crusted with mustard and brioche crumbs, sauce Robert, presented with a fricassée of Brussels sprouts, turnips and squash

ASSIETTE VEGETARIENNE

Roasted seasonal squash stuffed with cauliflower, cranberries, spinach and walnuts

Chef Kobi’s 3-course vegetarian dinner: Vegetables Tarte, Salade Saison, Roasted Squash ($58.50)

SOLE DE DOUVRES MEUNIÈRE (supplement $30)

One of the best (and most expensive) fish, our Dover sole* is cooked whole, deboned for you, finished with lemon butter and parsley

(*When available. Limited to two orders per table)

LES DESSERTS

TUILE AUX MÛRES

Mixed berries warmed in raspberry liquor with fromage blanc in a crunchy pistachio-coconut “cup”

TRIO DE CRÈMES

Crème Brulée, White Chocolate Mousse, Seasonal Pot de Crème

TARTE TATIN MODERNE

Baked apple tarte with Calvados glazed nuts, apple caramel, ice cream

GÂTEAU AU CHOCOLAT

Layered cake with speculoos and house marshmallow, chocolate ganache

LES AUTRES DESSERTS:

Kentucky Pie, Brandy Ice, Floating Island


FIXED PRICE MENU AND SERVICE INCLUDED

The Full Menu (first course, main course and dessert) is $69.50 including service

 Two Courses: $58.50 including service

 One Course / Minimum charge per guest: $58.50 including service

Saint-Emilion Restaurant is including the cost of service in all its food prices. Service is not included on wine and cocktails, tipping on the bar amount remains at the discretion of each customer. Dishes requiring a supplement from the fixed price will be indicated on the menu. Additional dishes ordered will be priced “à la carte” (waiter can explain.)  All food prices include service charge. Applicable sales taxes are additional.