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    Dinner Menu

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    Saint-Jacques French Cuisine Lunch Dinner Desserts Wine List please, understand that because of seasons and ingredient quality all menus are subject to change. Escargots "the beef of Provence" snails served with our garlic and parsley butter. Ravioli filled with slowly cooked pulled veal meat, blended with goat cheese and light herb cheese with a touch of foie gras in the center.

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    Dinner Menu

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    eatlocalmenus
    58 views3 pages
    Saint-Jacques French Cuisine Lunch Dinner Desserts Wine List please, understand that because of seasons and ingredient quality all menus are subject to change. Escargots "the beef of Provence" snails served with our garlic and parsley butter. Ravioli filled with slowly cooked pulled veal meat, blended with goat cheese and light herb cheese with a touch of foie gras in the center.

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    Saint-Jacques French Cuisine Lunch Dinner Desserts Wine List please, understand that because of seasons and ingredient quality all menus are subject to change. Escargots "the beef of Provence" snails served with our garlic and parsley butter. Ravioli filled with slowly cooked pulled veal meat, blended with goat cheese and light herb cheese with a touch of foie gras in the center.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    58 views3 pages

    Dinner Menu

    Uploaded by

    eatlocalmenus
    Saint-Jacques French Cuisine Lunch Dinner Desserts Wine List please, understand that because of seasons and ingredient quality all menus are subject to change. Escargots "the beef of Provence" snails served with our garlic and parsley butter. Ravioli filled with slowly cooked pulled veal meat, blended with goat cheese and light herb cheese with a touch of foie gras in the center.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Saint-Jacques French Cuisine http://saintjacquesfrenchcuisine.com/dinnerspring08.

    html

    Lunch
    Dinner
    Desserts Please, understand that because of seasons and ingredient quality all
    menus are subject to change
    Wine List

    LE DINER / Dinner

    Cold Appetizers & Salads

    Fresh Mixed Green Salad


    Served with our house dressing, cherry tomatoes, fresh home made croutons
    6.95

    Tomazarella and Croutons


    A flavorful salad of largely diced tomato, fresh mozzarella balls and soft
    croutons of French baguette tossed in our balsamic and olive oil dressing
    8.95

    Home Made Country Paté


    French country pate with our ever changing flavors, served with mustard,
    pickles and miniature mixed green salad 9.95

    Bleu Cheese Delicacy


    Bleu cheese mousse served on a puff croquant in the middle of pear slices,
    poached in port wine 9.95

    Salade Lyonnaise
    Frisee lettuce, smoked lardon, sautéed diced Idaho potato tossed in our
    truffle and champagne vinaigrette, finished with a poached egg 7.95

    Foie Gras Paté en Gelée


    Home made foie gras paté enclosed in a Sauternes and raspberry jelly,
    served on toast, finish with our raspberry coulis and peach puree 17.95

    Hot Appetizers & Soups

    Escargots
    “The beef of Provence.” Snails served with our garlic and parsley butter

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    Saint-Jacques French Cuisine http://saintjacquesfrenchcuisine.com/dinnerspring08.html

    accompanied with roasted baguette toast 9.95

    Soupe a l’Oignon Gratinée (French Onion Soup)


    We use the richest wine, the earthiest meat stock and the best quality onions
    melted in butter. We top this old classic with imported Gruyere cheese to
    offer the perfect “gratiné” 8.95

    Our Soup du Jour


    Based on the exciting ingredients of the day that the season has to offer 6.95

    Brochette de Mer (skewer of the sea)


    Salmon, bacon wrapped mussel, shrimp and scallops marinated in herbs and
    lemon, on a skewer and grilled until firm & tender. Served on mini mixed
    greens and shaved radish.12.95

    Ravioli Whittington
    Home made ravioli filled with slowly cooked pulled veal meat, blended with
    goat cheese and light herb cheese with a touch of foie gras in the center. This
    dish is finished with a fresh pesto béchamel cream sauce. 13.95

    Crusted Scallop on a Smooth Bed


    Wild caught delicious scallops, pan seared in a thin crust, served atop a
    julienne of soft pear and fennel braised with smoked bacon. Rich and slightly
    sweet, a delight of the senses 12.95

    Summer Risotto
    A smooth and creamy risotto of asparagus and lemon. A perfect summery
    scent. 12.95

    Les Entrees
    Poissons & Shellfish

    Fillet of Tilapia Provencale


    Pan-seared fillet of tilapia topped off with a crushed tomato and black olive
    paste. Served on a bed of thinly cut ratatouille, finished with a fava bean and
    lemon veloute 26.95

    Salmon and its Sorrel Cream


    Fillet of salmon gently pan seared and serve on a fresh sorrel cream sauce,
    accompanied by shrimp and preserved lemon couscous.27.95

    Crusted Sea Bass and Crab Mousse


    Filet of Sea Bass topped with home made crab mousse, gently cooked in a
    thin potato crust, and served on a delicious light tarragon cream sauce. Crab
    and pea tart. 28.95

    Scallops “Coquille Saint-Jacques”


    Wild caught delicious scallops, sautéed and served on a puff pastry boat
    filled with our creamy smoked bacon and braised fennel gratin. Fresh wilted
    spinach 28.95

    Meats, Poultry & Game


    Vegetarian selection

    Chicken and Blue Cheese


    Chicken breast roasted with blue cheese under the skin and wrapped in
    bacon, served with bacon potato au gratin and Zucchini gratiné. Finished
    with a reduction of the roasting juice 25.95

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    Authentic Veal Blanquette


    An amazing slow cooked veal stew. Dices of veal tenders slowly braised in a
    lightly thickened veal stock flavored with our so amazing cippolini onions.
    Served on buttery long grain rice 26.95

    Duck a L’Orange, “Nouveau”


    Pan seared duck breast medallions, finished with a delicious orange &
    balsamic reduction with orange glazed duck leg confit. Braised leek and
    potato ragout finished with a lemon sabayon 29.95

    Sweetbread
    Medallions of flour dredged sweetbreads, pan seared in clarified butter.
    Served atop a caramelized onion and goat cheese tart finished with a truffle,
    veal reduction. 26.95

    Filet of Beef Normandie


    Pan seared tenderloin of beef topped with smoked bacon and thinly sliced
    apple cream sauce, flambéd with Cognac. Bacon potato au gratin and
    blanched asparagus 33.95

    Tournedos Rossini
    Filet Mignon on a buttery brioche, topped with seared foie gras finished with
    a truffle and black Madeira reduction. Served with bacon potato au gratin
    and slowly roasted Provencal tomato 38.95

    Braised Veal Pied Paquets (stuffed veal)


    Veal hanging tenders filled with meat and vegetable stuffing, slowly braised
    in red wine, served on a garlic and cheese creamy polenta finished with
    cippolini onions and tomato veal braising juice. 27.95

    Gnocchi a la Nicoise
    Potato gnocchi, sautéed with zucchini, squash, tomato and onions finished
    with a touch of fresh pesto 25.95

    For all parties of 6 or more a 20% service charge will be added to the check

    © 2004 Saint-Jacques. All rights reserved. Terms of Use and Disclaimer

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