Appetizers

Veal Sweetbreads with Mushroom in Madeira Cream Sauce
12.00 (28.00 Entrée Size)
Caramelized Onion & Sonoma Goat Cheese Tart Garnished with Field Greens & Olives
9.00
Escargots with Garlic-Parsley Butter
10.00
Sautéed Frog Legs in Garlic-Lemon Butter
12.00 (28.00 Entrée Size)
Fresh Mussels Steamed with Shallots & Cream
10.00
Homemade Pâté du Jour
9.00

Salads & Soup

Carmel Valley Field Greens with Pecans, Blue Cheese, Parmesan in Lemon Shallot Vinaigrette
9.00
Bibb Lettuce with Hearts of Palm, Sweet Toy Tomatoes, Cucumber in Creamy Dijon Vinaigrette
8.00
Soupe du Jour
8.00
French Onion Soup Gratinée
9.00

Entrées

Rack of Lamb
With Dijon Mustard Crust - Garlic Lamb Jus
38.00

Black Angus Filet Mignon
With Brandy and Green Peppercorn Sauce
36.00

Yvan Nopert's Chicken with Cream
In a Black Truffle-Madeira Cream Sauce
32.00

Pan Roasted Duck Breast
With Raspberry Demi-Glace
23.00

Cassoulet de Toulouse
25.00

Medallions of Veal
Sautéed with Wild Mushrooms - Dry White Wine
30.00

Monterey Sand Dabs
With Home Made Tartar Sauce
19.00

Grilled Ribeye
With Pommes Frites
32.00

Roasted Chicken
With Natural Jus - Garlic Mashed potatoes
17.00

Rabbit Fricassée
In Mustard Chardonnay Sauce
28.00

Local Petrale Sole
With Lemon Caper Beurre Blanc
23.00

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