french onion soup with melted gruyere, as served in paris.
Les Escargots A La Bourguignonne
half dozen snails in our flavorful garlic butter.
Our Country Duck Pate Maison
a saint-emilion specialty since the day we opened: homemade duck pate
with pistachios served with french condiments.
Filet Mignon Tartare
a good steak tartare should always be on a french menu. we prepare ours a 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)
our original house salad of boston lettuce in a mustard vinaigrette with walnuts and lardons.
belgian endive, sliced pear and roquefort with lettuce chiffonade and toasted pine nuts in a buttermilk and roquefort vinaigrette.
Petite Salade ComposEe
Entrees Froides - Cool Appetizers
Assiette De Canard the Duck Plate
there are many ways to enjoy duck. this plate features our favorite duck charcuterie and includes: duck foie gras terrine, duck rillettes, duck salami and duck prosciutto. served with smoked almonds, fig jam and toasted baguette.
Petite Quiche Au Crabe
jumbo lump crabmeat in a light phyllo tart shell quiche
presented with an avovado, grapefruit sections and tomato salad.
a visit to the south of france with this tomato and fresh mozzarella salade topped with pistou nicois and olive oil alongside a chiffonade of jambon de pays (prosciutto)
Entrees Chaudes - Warm Appetizers
Saint-jacques Du Chef
our jumbo sea scallops are always a good way to start dinner.
find out on the blackboard how chef hitri prepares them today.
Ris De Veau
succulent veal sweetbreads over a butternut squash puree with exotic mushroom fricassee.
Foie Gras De Canard Poele A La Compote De Citron
seared duck foie gras with a lemon curd compote and thyme scented jus.
sauternes is available by the glass to accompany your foie gras.
(only on thursdays)
Soupe Du Jour
todays soup, ask your waiter or consult the blackboard.
Plats De Resistance - Main Courses
Filet De Buf chez Serge
prime beef tenderloin sauced in a reduction of syrah finished with mirepoix and black truffle, served with mashed potato and green asparagus.
(no well done please.)
Steak Au Poivre
black angus new york strip served in a classic cognac and black peppercorn sauce alongside our pommes frites. (our steak is aged in house, hand cut and trimmed nicely. un excellent steak-frites).
CarrE Dagneau Aux Epices
roasted rack of australian lamb spiced with rosemary and caraway
alongside merguez and potato hash.
Magret De Canard Fort De France
seared moulard duck breast with a golden raisin and rum sauce
accompanied by roasted cauliflower with duck confit.
(the duck breast is cooked medium to medium rare.)
with mushroom, leek and potato anna.
Poissons Du Jour
todays fresh fish: ask your waiter or consult the blackboard.
Sole De Douvres Amandine
one of the best fish there is, our dover sole is cooked whole in lemon butter with toasted almonds and deboned for you. (when available. limit of two orders per table.)
Assiette De LEgumes
the chef is always happy to prepare a vegetable plate as a main course featuring all our fresh vegetables and your choice of starch.
Plats De Resistance
Saint-emilions Canard ROti
our original recipe where roasted duck is brushed with honey, presented on top of fresh spinach tossed with orange sections and xeres vinaigrette.
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.
todays fresh fish, ask your waiter or consult the blackboard.
Fromage Et Desserts
Assiette De Fromages
local and imported cheeses.
Tuile Aux MUres
mixed berries warmed in raspberry liquor with fromage blanc in a crunchy pistachio-coconut cup.
The restaurant's name, Saint-Emilion, comes from the centuries old village of Saint-Emilion in southwestern France located near Libourne where Tronche grew up. The Romans planted vineyards in what was to become Saint-Emilion as early as the 2nd century AD. The town was named after the monk Emilion who settled in the area and encouraged other monks to launch a commercial wine production. Saint-Emilon today is one of the principal red wine areas of the Bordeaux region and is renowned for a large number of Grands Cru classified wines. Its most famous labels are Chateau Ausone and Chateau Cheval Blanc.