Plats de Resistance
Le Canard
We love cooking duck because of the compatibility of its succulent meat with many types of preparation. We offer two choices for our famous roasted duck.
Canard Rôti Original
Saint-Emilion's first recipe where the duck is brushed with honey and presented on top of fresh spinach tossed with orange sections and Xéres vinaigrette.
Canard Rôti En Sauce
This duck, roasted as well, is served more traditionally in a Cassis (black currant) sauce.
Le Bœuf
A good cut of beef is often what a good dinner is about. From the deluxe tenderloin to the flavorful strip, choose your favorite.
Filet de Bœuf au Poivre
Our splendid 8 oz USDA PRIME Beef Tenderloin is pan seared and served in a classic black peppercorn and mushroom sauce alongside Roquefort gratin and jumbo asparagus.
Steak - Frites du Bistrot
Certified Black Angus New York Strip, dry-aged and trimmed in-house. Grilled and served with butter "Maitre d'Hôtel" and Pommes Frites.
Les Plats Bien Français
Filet de Lapin en Chemise
Rabbit tenders are wrapped in thin bacon slices with rosemary and served in a Sauce Chasseur (white wine, mushroom, herbs).
Carré d'Agneau à la Marocaine
Roasted rack of Australian lamb with a Dijon mustard crust. Haricots verts and pearl couscous with Merguez and preserved lemons accompany the lamb.
Sole de Douvres Amandine
The classic whole Dover Sole in lemon butter with toasted almonds. (Supplement of $3 / Very limited availability, 2 orders per table maximum please.)
Specialité du Chef
A different cut of mean, a classic French dish, a seasonal offering... ask your waiter about the chef's special feature of consult the blackboard.
