Menu Classique
Hors d'Oeuvres
La 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 specialty since the day we opened: homemade duck pâté
with pistachios served with French condiments.
Filet Mignon Tartare
A good steak tartare should always be on a French menu. We prepare ours “à la minute” from our prime beef tenderloin. (Please note: the beef is raw).
Salade d’ Hiver
Winter greens with fresh mozzarella, pine nuts and marinated mushrooms,
in a roasted shallot vinaigrette. (vegetarian)
Plats de Résistance
SAINT-EMILION’S CANARD RÔTI
Our original recipe where roasted duck is brushed with honey, presented on top of fresh spinach tossed with orange sections and Xéres vinaigrette.
BŒUF BOURGUIGNON
Tenderloin tips slowly simmered in red wine sauce
with Parisian mushrooms, carrots, pearl onions and fresh tagliatelle.
FILET d' AGNEAU au CASSIS
Boneless lamb loin with a flavorful black currant sauce.
ESCALOPE de VEAU, SOUBISE aux NOISETTES et POIREAUX
Thin veal scallopine with hazelnut and leek white sauce.
POISSON CLASSIQUE
Today’s fresh fish, ask your waiter or consult the blackboard.
Desserts
Crème Brulée
Tarte Tatin
Gâteau
Brandy Ice
Raspberry Tarte
