Dinner Menu
Bienvenue au Saint-Emilion
Welcome 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 et Bon Appétit! Bernard
Hors d’œuvres Classiques – Appetizers à la Carte
FONDUE AUX TROIS FROMAGES – melted gruyère, brie and french feta, chestnut, fig, pomegranate molasses – 12.
GRATIN DE FRUITS DE MER – crabmeat, shrimp and scallops, leeks, creamy vermouth sauce, finished au gratin – 14.
TERRINE DE CAMPAGNE – duck and pork country pâté with pistachios and cranberries, cornichons, moutarde – 12.
ESCARGOTS BOURGUIGNONNE – half dozen snails in garlic and parsley butter, topped with puff pastry round – 14.
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
Les Crudités – red beet and couscous, herbed carrots, cherry tomatoes in olive oil, œuf mayo.
Le Tartare de Bœuf – tenderloin steak tartare and traditional accoutrements
MAIN COURSE
FILET AU POIVRE (+ $10.) – beef tenderloin, two peppercorns sauce, with pommes frites – NO Well Done please
DAUBE DE BŒUF: the provence cousin to beef bourguignon
chuck roast slowly braised in red wine with mirepoix, provençal herbs, green olives, lardons
CÔTES D’AGNEAU – lamb chops, flageolets (french heirloom bean), mirepoix, lamb jus with mint and thyme
MAGRET DE CANARD – duck breast cooked like a steak (med-med rare), duck confit croquette, black currant sauce
SAINT-JACQUES À LA BÉARNAISE – sea scallops, tarragon and shallots brown butter, risotto – (also available as appetizer: 16.)
POISSON DU JOUR – Today’s fresh fish, chef’s preparation
DOVER SOLE MEUNIÈRE – When available, maket price
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, Seasonal Tarte, Crème Brulée, Café Liegeois … and more
Pascal Paviani, Chef de Cuisine — Alexis Moimeau-Pillot, 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