1101 E. Huntington Dr.

Monrovia, CA 91016

(626) 357-3359

Private Banquet Room Available

Executive Chef - Daniel Durfort

Lunch 11:00am to 2:00pm

Dinner 5:30pm to 10:30pm

Extensive Wine Collection Featuring More than Six Hundred Wines

Our Lunch Menu


Les Hors D'Oeuvres


La Cassolette d'escargots Bourguignonne

Baked Imported Escargots in Herb Garlic Butter


Les petoncles and nymphes cafe de Paris

Scallops and Frog Legs Sauteed with a Five Spices Sundried Tomatoes Vermouth Sauce


Aigo saou de maules a l'aioli

Steamed Mussels with Shaved Garlic, Oven Dried Tomatoes Tarragon, Anchovies and Demi Glace


Mouclade Charentaise

Steamed Mussels with White Wine, Shallots, Saffron, Curry and Clove Sauce


L'assiette de pates du terroir

Assorted Mixed Pates with Cornichons Aspic and Toasts Point


L'assiete d'huitres fraiches aspec sa mignonette

Chilled Fresh Oysters on the Half Shell with Shallot Horse Radish Vinegar


Les huitres chaudes en bienville

Baked oysters with Cajun Tasso Ham Crumbs and Mushroom Gratinee in Romano Sauce


Les huitres Rockefeller

Baked Oysters with Creamed Spinach and Gratinee with Champagne Sauce


La saumon fume de Norvege

Thin sliced cold smoked Norwegian Salmon with Caper Onion and Toast Point


Les perles de caviar au blinis a la ciboulette

Golden Potato Blinis Creme Fraiche Chive with choice of Caviar Sevruga or





Le Plateau de Neptune

Chilled Assortment of Shrimp, Oyster, Yellow Fin Tuna with Lemon Wedge, Capers and Horse Radish Dressing


All our Beef are Prime Certified Black Angus aged for 26 Days

Les Soupes


La potage Parisien

Leek and Potato Creme Soup


Les Salades


La salade printaniere

Assortment of Baby Field Green with Herb Lemon Virgin Oil Vinaigrette


La salade payeanne

Belgian Endives Radicchio Applewood Smoked Bacon and Grana Parmesan


La salade de crottin de chevre sur son lit d'aubergins

Grilled Eggplant Salad on a Bed of Young Meaclun and Warm Goat Cheese Balsamic Dressing


La salade de canard au pomme and noix et vinaigrette au sirop d'erable

Duck Salad with Granny Smith Apple Candied Pecan and Maple Vinaigrette


Le salade de homard

Warm Lobster Salad with Caviar Sauce


Les Entrees

Le coquilles St. Jacques au porto

Day Boat Jumbo Scallops Sauteed with Asparagus and Shiltake Mushrooms in a Port Wine Sauce


Le homard roti waleska

Baked Maine Lobster with Truffle Emulation on a Bed of Chanterelles

Market Price

Les scampi St. Tropez

Sauteed Tiger Shrimps with Garlic Paprika Pernod Beurre Blanc


Le saumon rosette sauce Champagne

Baked Salmon served with Champagne Sauce



Fridays and Saturdays


Le poisson du jour

Our Daily Fresh Fish Selection


Le plateau de Fruit de Mar Royale for TWO or more

Chilled Seafood Platter with steamed Maine Lobster, Jumbo Tiger Shrimps, Oysters on the 1/2 shell, Crab, Black Mussels, Calamari, served with Lemon Cocktail Sauce and Sauce Gribiche (horse radish cream)

Market Price

Le ris de veau des gourmets

Crispy Sweet Bread Medallions in Madera Wine Sauce with Wild Mushroom Ragout


Le canard a l'orange

Traditional roasted duck with Grand Marnier Orange Sauce


Le contre filet marchand de vin aux echalottes confites

Seared prime NY steak to perfection served in Pinot Noir sauce and candied shallots


Les medallions de veau a La Normandie

Tender veal scaloppini sauteed with apple, mushroom and Calvados cream sauce


Le mille fanti au courgettes de tomato d'or sauce a l'estragon

Napoleon of eggplant with grilled portabello mushroom, yellow tomato and tarragon vinaigrette


Le filet de lapereau sauvage panee au noisette

Young wild rabbit loin crusted with hazelnut served with spinach and fennel honey vinegar orange zest sauternes sauce demie glace


Ballotine de volaille Washington

Stuffed free range chicken breast with tender spinach, oyster mushroom and sweet corn served in shallots whiskeysauce


Le filet mignon deslignace

Seared Filet Mignon topped with Chanterelle Mushroom, Asparagus in Sherry Cream Sauce


Le carre d'agneau tourangelle sauce moutarde a l'ancienne

Tender New Zealand Rack of Lamb serve with Harricots Verta and Flageoleta Whole Grain Mustard Sauce


Le carre de sanglier roti a la facon des vignerons

Roasted Wild Boar Chops Wine Maker Style with Rosemary, Garlic and Cabernet sauce


Les cotes d'agneau grillees bearnaise

Tender Broiled New Zealand Lamb Chops served with Bearnaise Sauce


Le filet d'elan, roti sauce smitane

Roasted Elk Tenderloin with Chestnut and Mushroom Coulia of Shallets and Sherry Sauce


L'ours roti a la St. Hubert

Black Bear Loin Medallion Roebuck Style with Artichoke, Chestnut and Black Currant Port Wine Vinegar Sauce


Our Lunch Menu

All menus (and prices) are subject to change without notice, menu items are subject to availability.  We reserve the right to refuse service to anyone.

When visiting these restaurants, be sure to mention that you saw them on San Gabriel Valley Menus.com, so that our clients know their advertising dollars are well spent!!  Thanks.

Copyright 2003 - 2010 The Coburn Group

Contact Webmaster: Bill@SanGabrielValleyMenus.com