Saint-Emilion Restaurant MenuFrench | Fort Worth Main Menu
french onion soup with melted gruyere, as served in paris.
half dozen snails in our flavorful garlic butter.
a saint-emilion specialty since the day we opened: homemade duck pate with pistachios served with french condiments.
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).
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.
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.
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)
our jumbo sea scallops are always a good way to start dinner. find out on the blackboard how chef hitri prepares them today.
succulent veal sweetbreads over a butternut squash puree with exotic mushroom fricassee.
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)
todays soup, ask your waiter or consult the blackboard.
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.)
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).
roasted rack of australian lamb spiced with rosemary and caraway alongside merguez and potato hash.
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.
todays fresh fish: ask your waiter or consult the blackboard.
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.)
the chef is always happy to prepare a vegetable plate as a main course featuring all our fresh vegetables and your choice of starch.
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.
boneless lamb loin with a flavorful black currant sauce.
thin veal scallopine with hazelnut and leek white sauce.
todays fresh fish, ask your waiter or consult the blackboard.
local and imported cheeses.
mixed berries warmed in raspberry liquor with fromage blanc in a crunchy pistachio-coconut cup.
warm chocolate melting cake. requires pre-ordering.
creme brulee, tarte tatin, raspberry tart, brandy ice, floating island.
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