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
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