Dinner Menu

Dinner Menu

Bienvenue au Saint-Emilion

Welcome to our dining room. Tonight we propose a menu of classic french favorites and daily specials from Chef Pascal. A selection of first courses is included in the $59. fixed price*. You can substitute for another appetizer at a small extra charge or have both ! Desserts are à la carte and are not part of the fixed price. We update the menu seasonally, we welcome your comments.

Thank you for your support et Bon Appétit! Bernard

Pour commencer  –  Appetizers

SOUPE A L’OIGNON LES HALLES     included or $10. à la carte

french onion soup gratinée as served in Paris

POTAGE DU JOUR     included or $10. à la carte

today’s soup, consult waiter

ASSIETTE DE CRUDITÉS     included or $10. à la carte

red beet and couscous, herbed carrots, cherry tomatoes in olive oil, oeuf mayo.

TARTARE DE BOEUF     included or $10. à la carte

tenderloin steak tartare (raw) traditional accoutrements, truffle chips

TERRINE DE CAMPAGNE     $7. as a first course or $12. à la carte

duck and pork country pâté with pistachios, cherries, cornichons et moutarde à l’ancienne

ESCARGOTS BOURGUIGNONNE

$9. as a first course or $14. à la carte

half dozen snails in Saint-Emilion’s garlic and parsley butter, topped with puff pastry rounds

TARTIFLETTE DES ALPES     $7. as a first course or $12. à la carte

melted alpine cheese with caramelized onion, thin sliced potato and speck prosciutto

COCOTTE DE HOMARD$11. as a first course or $16. à la carte

 steamed maine lobster morsels, mirepoix, lobster bisque sauce 

 Plats de Résistance – Main Courses

FILET AU POIVRE, POMMES DE TERRE FRITES  (+ $11.)

    beef tenderloin, cognac-black peppercorns sauce, with pommes frites / NO Well Done please

BLANQUETTE DE VEAU – “beef bourguignon in white”

veal chuck roll braised in chardonnay with aromatics, reduced jus, dijon, asparagus tips

CÔTES D’AGNEAU

lamb chops, green flageolets (french heirloom bean), lamb jus with mint and thyme

  MAGRET DE CANARD

duck breast cooked like a steak (med-med rare), duck confit croquette, black & red currants

SAINT-JACQUES DE CAPE COD À LA BÉARNAISE

sea scallops, tarragon and shallots brown butter, risotto (also available as appetizer, $11./$16.)

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

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, Seasonal Tarte, Crème Brulée, Café Liegeois … and more

 

Pascal, Chef de Cuisine  —  Ambyr, Sommelier  —  Bernard, Propriétaire

 

*The Three-Course Menu is: first course from the appetizers list, main course then cheese + salad.

The minimum charge for food per guest at the table is $59. Beverages, taxes and gratuity are additional

Bienvenue!