Menu
Classic French cuisine is what we offer -- traditional dishes like Les Escargots in a flavorful garlic butter, French Onion Soup and Dover Sole -- filleted tableside. Chef Mark Hitri also likes to have a little fun in the kitchen updating a French favorite or jazzing up a particular appetizer or main course with a bit more color and crispness.
In the mood for a big steak? Customers love our Filet De Boeuf Au Poivre -- prime beef tenderloin served with a black peppercorn sauce. There's also Seared Moulard Duck Breast with a Sour Cherry Sauce, Veal Chop with a Black Truffle Demi-Glace and many varieties of fresh fish.
Explore our menus to the right. Choose the three course "prix fixe" Menu Classique or for à la carte options, take a look at the Menu du Chef.
We also offer nightly Blackboard Specials for additional appetizers and main courses. For fish lovers we frequently serve Red Snapper, Scottish Salmon, Halibut, Scallops, Skate and more depending on seasonal availability. We can accommodate vegetarians. Just ask your server if you prefer a customized vegetarian plate. And never, ever miss dessert at Saint-Emilion!