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 7^th’s  specialty since our first day: House made duck pâté served with French condiments and Dijon mustard

 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 preserved rhubarb, Luxardo cherries, celery and brioche

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)

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 famous 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, alongside a terrine of duck confit,

braised Belgian endive and gratin of potatoes, finished with “à la minute” duck jus

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 AUX CHAMPIGNONS  (supplement $9)

USDA Prime beef tenderloin with exotic mushroom fricassée, porcini infused Madeira demi-glace, celeriac and potato purée (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

TIMBALE DE LÉGUMES DE SAISON

English cucumber timbale with edamame, chayote squash, green tomatoes, herbed yogurt

Chef’s 3-course vegetarian dinner: Asparagus, Cup of Soupe du Jour, VegetablesTimbale ($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.