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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 |
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DINNER MENU |
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Les Hors D'Oeuvres |
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La Cassolette d'escargots Bourguignonne Baked Imported Escargots in Herb Garlic Butter |
9.00 |
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Les petoncles and nymphes cafe de Paris Scallops and Frog Legs Sauteed with a Five Spices Sundried Tomatoes Vermouth Sauce |
10.00 |
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Aigo saou de maules a l'aioli Steamed Mussels with Shaved Garlic, Oven Dried Tomatoes Tarragon, Anchovies and Demi Glace |
9.00 |
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Mouclade Charentaise Steamed Mussels with White Wine, Shallots, Saffron, Curry and Clove Sauce |
9.00 |
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L'assiette de pates du terroir Assorted Mixed Pates with Cornichons Aspic and Toasts Point |
8.00 |
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L'assiete d'huitres fraiches aspec sa mignonette Chilled Fresh Oysters on the Half Shell with Shallot Horse Radish Vinegar |
10.00 |
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Les huitres chaudes en bienville Baked oysters with Cajun Tasso Ham Crumbs and Mushroom Gratinee in Romano Sauce |
10.00 |
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Les huitres Rockefeller Baked Oysters with Creamed Spinach and Gratinee with Champagne Sauce |
10.00 |
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La saumon fume de Norvege Thin sliced cold smoked Norwegian Salmon with Caper Onion and Toast Point |
9.00 |
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Les perles de caviar au blinis a la ciboulette Golden Potato Blinis Creme Fraiche Chive with choice of Caviar Sevruga or Beluga |
55.00
75.00 |
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Le Plateau de Neptune Chilled Assortment of Shrimp, Oyster, Yellow Fin Tuna with Lemon Wedge, Capers and Horse Radish Dressing |
16.00 |
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All our Beef are Prime Certified Black Angus aged for 26 Days |
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Les Soupes |
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La potage Parisien Leek and Potato Creme Soup |
6.00 |
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Les Salades |
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La salade printaniere Assortment of Baby Field Green with Herb Lemon Virgin Oil Vinaigrette |
6.00 |
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La salade payeanne Belgian Endives Radicchio Applewood Smoked Bacon and Grana Parmesan |
8.00 |
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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 |
9.00 |
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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 |
12.00 |
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Le salade de homard Warm Lobster Salad with Caviar Sauce |
16.00 |
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Les Entrees |
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Le coquilles St. Jacques au porto Day Boat Jumbo Scallops Sauteed with Asparagus and Shiltake Mushrooms in a Port Wine Sauce |
24.00 |
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Le homard roti waleska Baked Maine Lobster with Truffle Emulation on a Bed of Chanterelles |
Market Price |
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Les scampi St. Tropez Sauteed Tiger Shrimps with Garlic Paprika Pernod Beurre Blanc |
24.00 |
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Le saumon rosette sauce Champagne Baked Salmon served with Champagne Sauce |
24.00 |
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Bouillabaisse Fridays and Saturdays |
25.00 |
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Le poisson du jour Our Daily Fresh Fish Selection |
25.00 |
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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 |
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Le ris de veau des gourmets Crispy Sweet Bread Medallions in Madera Wine Sauce with Wild Mushroom Ragout |
23.00 |
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Le canard a l'orange Traditional roasted duck with Grand Marnier Orange Sauce |
24.00 |
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Le contre filet marchand de vin aux echalottes confites Seared prime NY steak to perfection served in Pinot Noir sauce and candied shallots |
25.00 |
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Les medallions de veau a La Normandie Tender veal scaloppini sauteed with apple, mushroom and Calvados cream sauce |
23.00 |
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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 |
16.00 |
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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 |
23.00 |
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Ballotine de volaille Washington Stuffed free range chicken breast with tender spinach, oyster mushroom and sweet corn served in shallots whiskeysauce |
19.00 |
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Le filet mignon deslignace Seared Filet Mignon topped with Chanterelle Mushroom, Asparagus in Sherry Cream Sauce |
27.00 |
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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 |
26.00 |
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Le carre de sanglier roti a la facon des vignerons Roasted Wild Boar Chops Wine Maker Style with Rosemary, Garlic and Cabernet sauce |
26.00 |
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Les cotes d'agneau grillees bearnaise Tender Broiled New Zealand Lamb Chops served with Bearnaise Sauce |
26.00 |
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Le filet d'elan, roti sauce smitane Roasted Elk Tenderloin with Chestnut and Mushroom Coulia of Shallets and Sherry Sauce |
27.00 |
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L'ours roti a la St. Hubert Black Bear Loin Medallion Roebuck Style with Artichoke, Chestnut and Black Currant Port Wine Vinegar Sauce |
27.00 |