Les Hors d'Oeuvres
Les Hors d'Oeuvres Classiques
These traditional appetizers are always featured on our menu:
Gratinée à l'Oignon 'Les Halles"
French onion soup topped with toasted baguette and melting Gruyère, in the tradition of the Paris bistrots.
Gnocchi à la Genovese
Gnocchi pasta tossed with our own pesto makes an excellent vegetarian appetizer.
Escargots à la Bourguignonne
A half-dozen snails in an earthenware crock get all the flavor from the special garlic and parsley butter our first Chef created in 1985. (or more than 20 years ago.)
Our Country Duck Pâté Maison
A Saint-Emilion's specialty since the first day we opened: homemade duck pâté with pistachios served with French condiments.
Tenderloin Tartare
A good steak tartare should always be on a French menu. We prepare ours "à la minute" with prime filet of beef.
Carpaccio de Saumon Fumé
Artisan smoked salmon served carpaccio style with basil olive oil, shaved parmesan, caper berries and shallots.
La Soupe du Jour
Lobster Bisque, Cream of Asparagus, Méditerranean Mushroom Consommé, Mussel – Saffron Potage or even a simple Vichyssoise, you’ll always find an interesting soup on our daily blackboard.
Les Hors d’Oeuvres du Jour
You will find a selection of the following appetizers on our daily blackboard
Cocktail de Crabe à l'Avocat
Chilled jumbo lump crabmeat and avocado folded in a lemon mousseline with thinly sliced radishes and micro greens.
Coquilles Saint-Jacques du Moment
Plump, sweet and always perfectly fresh sea scallops in a seasonal preparation from the Chef’s repertoire.
Portabello au Bleu
Roasted portabella mushroom cap with caramelized onions and melted Stilton, served on a bed of baby spinach.
Assiette de Figue, Jambon et Fromages
A tapas-inspired plate of fresh fig (in season), Italian Prosciutto, Greek olives and roasted Spanish peppers accompany a selection of French cheeses.
Foie Gras de Canard
From the Southwest of France our rich and succulent Moulard duck liver is seared to perfection and drizzled with a cassis sauce.
Salade Composée
Following the seasons and the chef’s creativity we always feature a composed salad as an appetizer. Recent examples have included steamed lobster with grilled corn and grapefruit sections, Ahi tuna Salade Niçoise and grilled duck breast with forest mushrooms over mesclun greens.
(also available - in a smaller version - as a second course).
Ris de Veau
Nothing compares to veal sweetbreads for delicateness of texture and richness of taste. A true delicacy.
