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Hot Appetizers
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Duck liver from the Landes region pan-sautéed with caramelized pears in a Sauterne wine reduction sauce
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21 |
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Sea scallops grilled in soy and sesame oil, served with a crunchy rice cake and marinated ginger
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13 |
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6 Burgundian snails with garlic and parsley butter
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9 |
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12 Burgundian snails with garlic butter
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14 |
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Baked goat cheese, Roquefort, and roasted pecans in phyllo, baked apple, served on a bed of mixed green salad with balsamic dressing
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11 |
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Frog legs cooked in parsley butter sauce with sweet potatoes
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13 |
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Chicken livers in puff pastry flambéed with Cognac in a creamy shallot sauce on a bed of mixed greens
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13 |
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Vegetarian courses
Children's Menu | |
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Specials
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Fish Courses
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French sea bass grilled whole with fennel seeds on a bed of home made ratatouille with herb infused oil (deboned at your table)
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29 |
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Jumbo shrimp and sea scallop duo, served in a phyllo dough brick on a mushroom risotto with garlic parsley butter
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28 |
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Blackened filet of tuna served with creamy parmesan mushroom risotto in an aromatic soy sauce
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29 |
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Whole grilled sole in almond butter "meunier" in almond butter served with scalloped potatoes (deboned at your table)
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39 |
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Duo of monkfish and shrimp served with wasabi mashed potatoes and sweet pink peppercorns in a butter sauce
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29 |
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Sautéed Chilean sea bass filet and shrimp, served with coconut sauce on a bed of sweet potatoes
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29 |
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Roasted Salmon filet with a Parmesan crust, served on a bed of leek fondue with chive sauce, accompanied by mushroom parmesan risotto
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27 |
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Hot Appetizers |
Cold Appetizers |
Soups |
Meat courses |
Vegetarian courses |
Children's Menu |
Desserts |
Specials
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Meat Courses
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Veal chop roasted to your liking, finished with a creamy mushroom and apple sauce served with dauphinois gratin
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36 |
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Roasted Duck Breast on a bed of olive flavored mashed potatoes, with a sweet and sour pineapple, shallot, honey, and lime sauce and flambéed with rum,
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27 |
Beef filet cooked to your liking with your choice of
blue cheese, shallot red wine, black pepper, or morel mushroom sauce, accompanied with gratin dauphinois
This is the beef with morel mushroom sauce.
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29 |
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Roasted rack of lamb rubbed in a garlic herb paste, served with shallot and roasted garlic sauce and olive mashed potatoes
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29 |
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Chicken breast delicately filled with emmental cheese, topped with a morel mushroom sauce, served with gratin dauphinois.
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27 |
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Pork filet mignon stuffed with walnuts and apricots served on a bed of olice mashed potatoes with a crushed black pepper and red wine sauce
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26 |
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Hot Appetizers |
Cold Appetizers |
Soups |
Fish courses |
Vegetarian courses
Children's Menu |
Desserts |
Specials
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Vegetarian Courses
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Phyllo pastry stuffed with tenderly braised seasonal vegetables
served on a bed of spinach and mushrooms.
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18 |
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Home-made vegetables and mushrooms raviolis, accompanied by a smooth white butter sauce
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17 |
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Sautéed baby vegetables with fettuccine with pesto basil sauce
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17 |
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Cold Appetizers |
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Fish courses |
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Please ask Le Maître about our fine Liquors, Cognacs and Cigars
Chef Wilfried Harmeijer
TGCA included
The traditional 15% service charge will not be included in your bill.
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Desserts
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Red fruit and passion fruit mousseline served with kiwi coulis sauce
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11 |
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Chocolate delight served with fresh fruits and coulis
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12 |
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"No way around it" concerto of white chocolate mousse, hot baked fondant, and iced dark chocolate drizzled with hibiscus coulis sauce
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12 |
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Hot chocolate profiteroles filled with fresh vanilla ice cream
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9 |
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Lemon tart with caramel served with mango sherbet
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10 |
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Nougat "Montélimart" crème brûlée with a crunchy caramel topping
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8 |
Baked Alaska - baked merrengue with a layered filling of vanilla, chocolate, and strawberry ice cream
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9 |
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Frozen chocolate mousse served on a crispy cookie, gratinéed with almond and coconut cream, bananas, caramel sauce, and vanilla ice cream
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12 |
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