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’s and now Paris 7th’s  specialty since our first day: 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)

Foie Gras de Canard Poëlé

Seared duck foie gras with cider-poached pear, almond butter, almond and pear crumble

A delicious Sauternes is available by the glass ($9.75) to accompany your foie gras

 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 (supplement $6 for the main course)

Millefeuille de Crabe

Napoléon of fresh jumbo lump blue crab layered with thinly sliced beet and crisp potato

Nougat de Chêvre

Goat cheese terrine with dried fruits and pistachios, toasted brioche, endive and frisée lettuce (vegetarian)

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

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.

MAGRET DE CANARD EN CHOUCROUTE ROUGE

Moulard duck breast seared like a steak, served with red cabbage sauerkraut, bulgur wheat, cherries, Port wine and duck jus reduction

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 AU MADÈRE  (supplement $9)

USDA Prime beef tenderloin with black garlic and Madeira demi-glace, jewel yam potato pavé, broccolini  (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, PISTOU À LA MENTHE

Rack of lamb with pea purée, pressed peas and potatoes, mint and pine nut gastrique sauce

LÉGUMES DE PRINTEMPS EN BARIGOULE PROVENÇALE

Spring vegetables simmered in an aromatic vegetable and white wine stock

Chef’s 3-course vegetarian dinner: Chêvre, Salade Saison (blackboard), Barigoule ($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

ASSIETTE DE FROMAGES 

Four imported cheeses presented with fruits and nuts, marinated cherries, fig chutney, toasted baguette

TUILE AUX MÛRES

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

CRÈME BRULÉE et ŒUFS A LA NEIGE

classic crème brulée paired with floating island on English custard

GÂTEAU OPERA

chocolate cake with french butter cream, génoise and chocolate ganache

CHOCOLATE CHIP AND PECAN PIE

also known as Kentucky Pie, served warm with capuccino ice cream

TARTE DES SŒURS TATIN

caramelized ‘upside down’ apple tarte with french vanilla ice cream

BRANDY ICE

if you prefer your dessert in a liquid form: ice cream blended with brandy and cream de cacao

  SOUFFLÉ DU JOUR

Classic french soufflé. Check with your waiter for today’s flavor.

Thursdays to Saturdays only. Requires pre-ordering, limited availability. Supplement $5.00.


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.