Dinner Menu

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

Hors d’œuvres Classiques – Appetizers à la Carte

ESCARGOTS BOURGUIGNONNE 12. Half dozen snails in garlic and parsley butter, topped with puff pastry round

NOIX DE SAINT-JACQUES 15. Cape Cod sea scallops on summer tabouleh (mango, papaya, red pepper, lemon, turmeric)

GAZPACHO AU CRABE 13. Classic spanish chilled soup with lump crabmeat, garlic croûton

MOUSSE DE FOIE GRAS DE CANARD 12. 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

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, 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