Les Entrees - Appetizers
Foie Gras Cuit Au Torchon Des Bistros Parisiens
$15.00
Seasoned duck foie gras, cooked slowly, served with chilled apple and mango chutney, fresh raspberries, fleur de sel and cracked black pepper.
Escargots de Bourgogne Au Beurre D'ail
$12.00
French burgundy escargots in a classic garlic and parsley butter.
Soupe a L'oignon Gratinee
$10.00
Caramelized onions in a rich veal broth, topped with a classic "crouton" gratine and imported gruyere cheese.
Moule Mariniere a la Creme Et Lardons
$15.00
Steamed prince edwards island mussels with white wine, shallots, bacon, cream and parsley.
Pate de Campagne Fait a la Maison
$10.00
French coarsely ground country-style pate, mustard "a l'ancienne", cornichons, shallot marmalade and fresh bread.
Petite Salade de Saison
$7.00
Local fresh mixed greens, grape tomatoes, croutons, radishes, pickled baby carrots, balsamic roasted squash and vinaigrette "grand-mere".
Coquille Saint Jacques
$14.00
Sea scallop and pamlico sound shrimp with sauteed leeks, mushrooms, mornay cream sauce, gratineed in the shell and garnished with baby watercress.
L'assiette de Fromage Garnie
13.00
A selection of French cheeses, apricot sherry jam, grapes, nuts, crostini and butter.
$Les Entrees Froides - Cold Appetizers
Pate de Campagne Au Lapin Fait a la Maison
$11.00
French coarsely ground country-style rabbit and pork pate, mustard "a l'ancienne", cornichons, shallot marmalade and fresh bread.
Petite Salade de Saison
$7.00
Local fresh mixed greens, grape tomatoes, croutons, radishes, pickled baby carrots and vinaigrette "grand-mere".
Fromage de Chevre Chaud Gratine Et Canard Fume
$12.00
Goat cheese crottin, lightly gratineed on baguette, with smoked duck breast, baby arugula, strawberries and vinaigrette "grand mere".
Foie Gras Cuit Au Torchon Des Bistros Parisien
$16.00
Seasoned duck foie gras, cooked slowly, served with apple mango chutney, fresh raspberries, fleur de sel and cracked black pepper.
L'assiette de Fromage Garnie
15.00
A selection of French and local cheeses, apricot sherry jam, grapes, nuts, crostini and butter.
$Les Entrees Chaudes - Hot Appetizers
Ris de Veau Sautee, Jardiniere de Legume, Jus de Champignon (Main Course)
$35.00
Pan sauteed crispy veal sweetbreads, sauteed vegetables and demi-glace mushroom sauce.
Soupe a L'oignon Gratinee
$10.00
Caramelized onions in a rich veal broth, topped with a classic "crouton" gratine and imported gruyere cheese.
Ris de Veau Sautee, Jardiniere de Legume, Jus de Champignon (Appetizer)
$18.00
Pan sauteed crispy veal sweetbreads, sauteed vegetables and demi-glace mushroom sauce.
Ravioles Du Royan Au Saumon Fume
$13.00
Smoked salmon in basil cream sauce with stuffed petit French pasta.
Moules Marinieres a la Creme Et Lardons
$15.00
Steamed prince edwards island mussels with white wine, shallots, bacon, cream and parsley.
Traditionnelle Cuisse de Grenouille a Lail Et Persil
$14.00
Crispy frog legs sauteed with butter, garlic, parsley and finished with lemon juice.
Coquille Saint Jacques
$14.00
Sea scallop and pamlico sound shrimp with sauteed leeks, mushrooms, mornay cream sauce, gratineed in the shell.
Escargots de Bourgogne Au Beurre D ail
13.00
French burgundy escargots in a classic garlic and parsley butter.
$Les Plats - Main Course
Crepe Saint Jacques
$19.00
Sauteed sea scallops and local shrimp with bacon and mushrooms, deglazed with sherry wine and creamy lobster sauce, wrapped in a thin crepe. Served with a petite fresh mixed green salad or sauteed haricots verts.
Raviole Du Dauphine Aux Legumes Sautes
$16.00
French stuffed pasta with comte cheese, smoked salmon and sauteed vegetables in a cream sauce.
Crevettes Et Polenta Au Vin Blanc Et Tomates
$17.00
Local shrimp and grits with white wine, tomatoes, garlic and clam juice.
Boeuf Bourguignon
$17.00
Tender beef, slowly braised with carrots and onions in red wine and aromatics, served on creamy goat cheese polenta.
Saumon Roti a la Croute de Basilic, Vinaigrette a L'orange
$18.00
Roasted scottish salmon with a basil and sourdough crust. Served with ratatouille, EVOO mashed potatoes and orange citrus vinaigrette.
Boeuf Bourguignon
17.00
Tender beef, slowly braised with carrots and onions in red wine and aromatics, served on creamy goat cheese polenta.
$Les Entrees - Appetizers Vegetarian
Raviole Du Daphine Au Basilic
$11.00
French pasta in a basil and garlic cream sauce.
L'assiette de Fromage Garnie
$15.00
A selection of French cheeses, apricot sherry jam, grapes, nuts, crostini and butter.
Petite Salade de Saison
$7.00
Local mixed greens, grape tomatoes, croutons, radishes, pickled baby carrots, balsamic roasted squash and vinaigrette "grand-mere".
Fromage de Chevre Chaud Gratine
10.00
Goat cheese crottin, lightly gratineed on baguette, local mixed greens, pickled cranberries, roasted almonds and house vinaigrette "grand-mere".
$Les Poissons Et Les Crustaces - Fish And Shellfish
Roasted Saumon Roti, Vinaigrette Bearnaise
$33.00
Roasted salmon, served with sweet potato EVOO, ratatouille and tarragon herbs vinaigrette.
Vol-au-vent Saint Jacques
36.00
Pan seared sea scallops with bacon and mushrooms, deg lazed with sherry wine and creamy lobster sauce on a puff pastry. Served with local vegetables.
$Les Plats - Main Course - Vegetarian
Ratatouille Provencale, ecrasee de Pommes de Terre a L'huile D'olive
$23.00
Ratatouille, EVOO smashed potatoes, sauteed kale and citrus vinaigrette.
Raviole Du Daphine Aux Legumes Sautes
$23.00
French pasta with sauteed asparagus, carrots and mushrooms in a cream sauce.
Gnocchi de Patates Douces
23.00
House-made sweet potato gnocchi, sauteed mushrooms, roasted pecans, spinach, cherry tomatoes.
$Les Viandes Et Les Volailles - Meats And Poultry
Filet Mignon de Boeuf, a la Rossini
$42.00
Beef tenderloin served with a slice of foie gras, black truffle sauce, sauteed fingerling potatoes, creamy spinach and confit tomatoes.
Carre D'agneau Roti en Croute
$37.00
Rack of lamb roasted with Dijon mustard and savory crust, gratin dauphinois, haricots verts and tomatoes "a la provencale".
Confit de Canard Sauce Aux Cepes
$35.00
Duck leg confit, served with mushroom porcini sauce and sauteed Yukon potato hash with kale.
Bauf Braise Bourguignon
35.00
Beef short ribs slowly braised in a burgundy wine sauce with bacon and mushrooms, served with puree and sauteed collard greens.
$Dessert And Cheeses
Profiteroles Au Chocolat Chaud Et Amandes Grillees
$12.00
Pate a choux filled with vanilla ice cream, hot chocolate sauce and grilled almonds.
L'assiette de Fromage Garnie
$15.00
A selection of French and local cheeses, apricot sherry jam, grapes, nuts, crostini and butter.
Glace Et Sorbet
$7.00
Today's pairing of house-made ice cream and sorbet.
Mousse Au Chocolat Maison
$11.00
Authentic dark chocolate mousse with fresh raspberries.
Tarte Aux Pommes Des Soeurs Tatin
$11.00
Warm apple and caramel tart, served with French vanilla ice cream.
Gratin de Fruits Frais Au Champagne
$11.00
Fresh berry gratinee with warm sabayon.
Tarte Aux Pommes Des Soeurs Tatin
$11.00
Warm apple and caramel tart, served with French vanilla ice cream.
Profiteroles Au Chocolat Chaud Et Amandes Grillees
$12.00
Pate a choux filled with vanilla ice cream, hot chocolate sauce and grilled almonds.
Mousse Au Chocolat Maison
$11.00
Authentic dark chocolate mousse with fresh raspberries.
L'assiette de Fromage Garnie
$15.00
A selection of French and local cheeses, apricot sherry jam, grapes, nuts, crostini and butter.
Smoreve en Chocolat
$12.00
Dark chocolate and caramel with a bruleed marshmallow sauce and graham cracker crumbs.
Gratin de Fruits Frais Au Champagne
$11.00
Fresh berry gratinee with warm sabayon.
Glace Et Sorbet
7.00
Today's pairing of house-made ice cream and sorbet.
$Beverages
Coffee
$3.00
Espresso
$3.00
Double Espresso
$4.00
Latte
$4.00
Hot Tea
$3.00
Cappuccino
4.00
$Digestifs
Hot Tea
$3.00
Coffee
$3.00
Double Espresso
$4.00
Espresso
$3.00
Cappuccino
$4.00
Latte
$4.00
Menu for Saint Jacques is provided by findrestaurantmenu.com
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