LES HORS D'ŒUVRES FROIDS  

Salad de Mesclun  (A medley of nine different lettuces with house Vinaigrette)

7.

Melon en Saison (Seasonal Melon)

7.

Salad de Concombre  (Thin slices of cucumber topped with house Vinaigrette)

7.

Tomates et Anchoies  (Slices of fresh tomato, anchovies and house Vinaigrette)

8.

Paté Maison  (Homemade country style pork and duck liver paté)

8.

Rillettes de Canard  (Homemade Shredded duck spread)

8.

Saucisson Sec  (Thin slices of dry salami)

8.

Soupe Vichyssoise  (Cold leek and potato soup)

9.

Poireaux Vinaigrette  (Cold leeks topped with house Vinaigrette)

9.

Endive Vinaigrette  (A whole endive, sliced and topped with house Vinaigrette)

9.

Artichaud Vinaigrette  (Whole artichoke served with house Vinaigrette)

9.

Asperges Vinaigrette  (Cold asparagus spears served with house Vinaigrette)

9.

Little Neck Clams  (Six raw clams served with homemade cocktail sauce)

10.

Saumon Fumé  (Slices of smoked salmon served with capers and diced onions)

11.

Foie Gras  (Cold goose liver served with a glass of Sauternes Wine)

25.

LES HORS D'ŒUVRES CHAUD  

Soupe du Jour  (Ask your waitress for the soup of the day)

7.

Moules “Napoléon”  (Baked mussels with garlic butter and bread crumbs)

9.

Escargots de Bourgogne  (Six snails cooked in garlic butter, the classical style)

9.

Soupe a L’Oignon Gratinée  (Classic French onion soup, with melted cheese)

9.

Saucisson Chaud  (Garlic sausage served with warm potatoes Vinaigrette)

10.

Baked Clams “Josephine”  (Six little neck clams baked on the half shell)

11.

Coquille St. Jacques  (Sea scallops in a cream sauce, topped with melted cheese)

17.

LES ENTREES  
Crôque Monsieur (Grilled ham and cheese sandwich, French style) 12.
Omlette (Ask your waitress for flavor choices) 14.
Salad de Poulet Grillé (Grilled chicken breast slices on a bed of Mesclun salad) 16.
Salad Niçoise (The classic tomato and tuna salad served with oil & vinegar) 16.
Crôque Monsieur (Grilled ham and cheese sandwich, French style) 16.
Escargot (12) (Twelve snails cooked in garlic butter, the classical style) 18.
Chicken Breast Grillé (Grilled chicken breast served with mushroom sauce) 17.
Moules Marinières (Whole mussels steamed in a light cream sauce) 21.

Coq au Vin (Half chicken cooked in a dark red wine sauce)

22.

Cordon Bleu (Chicken breast stuffed with ham & Swiss cheese, and mushroom sauce)

23.

Cervelle de Veau (Calf’s brain prepared in black butter and capers)

23.

Foie de Veau (Calf's liver prepared meuniére or Lyonnaise with sautéed onions)

23.

Lapin “Marguerite” (Rabbit served in a light mustard and white wine sauce)

24.

Cuisses de Grenouilles (Traditional Frog legs sautéed in garlic butter)

24.

Ris de Veau (Veal sweetbreads prepared meuniére or with mushroom sauce)

24.

Veau Forestière (Veal scaloppini served in a light mushroom sauce) 24.

Canard à L’Orange (Half duck served with orange glaze and wild rice)

25.

Filet de Sole (Prepared meuniére (butter & lemon) or with almonds)

25.

Confit de Canard (Very tender half Duck slowly cooked in its own juices) 26.
Steak Grillé (A plain cut of grilled sirloin steak served with French fries) 26./32.
Crevettes Marseillaise (Shrimps in a unique tomato and tarragon sauce, with rice) 26.
Steak à la Guillaume (Sirlion cut with grilled onions and melted blue cheese) 27./33.
Steak au Poivre (Sirlion cut with choice of black or green peppercorn sauce) 28./33.
Carré D’Agneau (Prime Rack of Lamb served with green beans and jus on the side) 35.
Bouillabaisse (The traditional French Provincial fish soup event. Complete with five different fish cuts, mussels, clams and a half lobster. Served with Aïoli and Rouille over garlic croutons) (One Bouillabaisse ordered split for two customers will carry an additional $6.00 charge) 35.
LES DESSERTS  

Melon en Saison (Seasonal Melon)

6.

Poire au Vin Blanc (Pear poached in white wine)

6.

Créme Caramel (Caramel over Flan)

6.

Mousse au Chocolat (Chocolate Mousse)                

6.

Tartufe (Vanilla and chocolate ice cream in a hard chocolate shell)

7.

“Napoléon” Pastisserie (Napoléon Pastry)

7.

Bombe Prâlinée (Hazelnut & Coffee ice cream cake)

8.

Pêche Melba (Peach over vanilla ice cream & Melba sauce)

8.

Coupe aux Marrons (Vanilla ice cream with Chestnuts)

8.

Cerises Jubilée (Flambéd cherries over vanilla ice cream)

9.

Crêpes au Grand Marnier (Three flambéd crepes)

9.

Plateau de Fromages (Cheese plate assortment)

15.

Soufflé (Many flavors to choose from. 40-60 minutes. Subject to availability)

16.

 

 

Café or Tea

2.

Decaf

2.50

Espresso

3.

Decaf Espresso

3.50

Cappuccino

4.

Decaf Cappuccino

4.50

 

 

Irish Café (with Irish Whiskey & whipped cream)

10.

 French Café (with French Brandy & whipped cream)

10.

Café a L’Orange (with Grand Marnier & whipped cream)

10.

 

 

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