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 Spanish onion soubise, chicken stock reduction, toasted brioche

Terrine de Foie Gras du Chef

Chef-made chilled duck foie gras with poached Asian pear, pear consommé and pumpkin butter

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 can also be prepared as a main course 

 Queue de Homard

Cold water lobster tail, cooked sous-vide, presented on apple and celery salad with hearts of palm, coriander, sunflower kernels and grain mustard

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 duck confit gâteau, caramelized salsify, Brussels sprouts

and sauce Bigarade

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  (supplement $9)

USDA Prime beef tenderloin with with horseradish demi-glace, wild mushrooms fricassée and celery root “Macaire” (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 EN NAVARIN

Rack of lamb, Dijon mustard and brioche crust, roasted, served with fall vegetables ragoût

CUISSE DE LAPIN A L’ESTRAGON

Hind leg of young rabbit with parsnip purée, Chardonnay and tarragon sauce

 CAROTTE EN DAUBE (vegetarian)

Carrot simmered in red wine with mushrooms and pearl onions, served with fresh pasta

Chef’s 3-course vegetarian dinner: Salade Saison (blackboard), Soupe, Carotte en Daube ($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.