Lunch menu

LUNCH MENU

Friday, september 3rd  2010


Cream of vegetable with fresh chives
or
Fish and seafood trilogy, Saint-Amour style
or
Green aspargus elegance with Tomme des Joyeux Fromagers cheese melt
candied tomato and old Parma ham, sun-dried tomato vinaigrette    extra 8.
Or
Classic foie gras terrine with Armagnac
zinfandel gelly, blackcurrant reduction    extra 9.

*****

Omelette with asparagus tips and Migneron cheese
fine lettuce    15.
or
Tilapia filet on herbal rice
tomato emulsion   18.
or
Braised veal cheek, mashed potatoes with leek,
truffle oil mist    18.
or
Salmon escalop stuffed with yellow beets,
red wine warm dressing    19.
or
Quail supreme stuffed with vegetables,
wild rice and Minaki juice    20.
 or
AAA beef filet mignon with gratin dauphinois,
 Cognac and peppercorn sauce   24.
or
Grilled sea scallops on sweet potato purée
        white vermouth sauce   25.
or
Red deer steak on Jerusalem artichoke purée
black peppercorn reduction with fieldberries   28.

*****
Saint Amour sweet fantasy
coffee, tea or herbal tea

    À LA CARTE MENU
    NOT AVAILABLE