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
CRÊPE DU SUD-OUEST – crêpe filled with duck confit, butternut squash and mushroom fricassée – 14.
ESCARGOTS BOURGUIGNONNE – half dozen snails in garlic and parsley butter, topped with puff pastry round – 14.
TERRINE DE CAMPAGNE – duck and pork country pâté with pistachios and cranberries, cornichons, moutarde – 12.
FROMAGE AU FOUR – baked french feta with dried figs, honey, pecans, topped with phyllo pastry – 12.
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
FIRST COURSE
La Bonne Soupe – choice of today’s Country Potage or Saint-Emilion’s Onion Soup grâtinée
Betterave Rouge – beets, pear and gorgonzola, baby spinach, vinaigrette
Le Tartare de Bœuf – tenderloin steak tartare and traditional accoutrements (limited availability)
MAIN COURSE
FILET AU POIVRE (+ $10.) – beef tenderloin, two peppercorns sauce, with pommes frites – NO Well Done please
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), tart cherries demi-glace, potato gratin
SAINT-JACQUES AMÉRICAINE – cape cod sea scallops, lobster and dry sherry sauce – (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
SALADE ET FROMAGE
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, Baba au Rhum, 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