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 Niçoise
Our updated version of the famous salad features olive oil-poached fresh Ahi tuna, French green beans, roasted tomatoes, fingerling potato and Méditerranean olives.
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.
STEAK–FRITES du BISTROT
Black Angus New York strip grilled served with blue cheese & roasted shallot butter.
CÔTES d' AGNEAU
Lamb chops with herbes de Provence.
RÔTI de PORC aux CHAMPIGNONS
Pork tenderloin with Madeira wine and mushroom sauce.
POISSON CLASSIQUE
Today’s fresh fish, ask your waiter or consult the blackboard.
Desserts
Crème Brulée
Tarte Tatin
Gâteau
Brandy Ice
Raspberry Tarte
