Saint-Emilion Restaurant Menu
Welcome to Saint-Emilion Restaurant, an exquisite French dining experience nestled in Fort Worth, Texas. This romantic and classy eatery is designed for savoring culinary artistry, where each dish tells a story of tradition and innovation.
The menu is a celebration of French flavors, beginning with Assiette De Canard, a duck charcuterie plate crafted with precision. For warm appetizers, indulge in SaintJacques Du Chef, featuring jumbo sea scallops, a delight that promises to awaken your palate. The succulent Ris De Veau and seared Foie Gras present sumptuous textures and rich tastes that are simply unforgettable.
End your meal on a sweet note with a classic Creme Brulee or the charming Tarte Tatin. With attentive service and a cozy ambiance, every visit feels like a trip to a quaint corner of France. Experience the magic of Saint-Emilion; it’s a dining adventure worth savoring.
Hors Doeuvres
La Soupe A L Oignon Les Halles
french onion soup with melted gruyere, as served in paris.
Les Escargots A La Bourguignonne
half dozen snails in our flavorful garlic butter.
Our Country Duck Pate Maison
a saintemilion specialty since the day we opened homemade duck pate with pistachios served with french condiments.
Filet Mignon Tartare
a good steak tartare should always be on a french menu. we prepare ours a la minute from our prime beef tenderloin. please note the beef is raw.
Salade D Hiver
winter greens with fresh mozzarella, pine nuts and marinated mushrooms, in a roasted shallot vinaigrette. vegetarian
Assiette De Canard The Duck Plate
there are many ways to enjoy duck. this plate features our favorite duck charcuterie and includes duck foie gras terrine, duck rillettes, duck salami and duck prosciutto. served with smoked almonds, fig jam and toasted baguette.
Petite Quiche Au Crabe
jumbo lump crabmeat in a light phyllo tart shell quiche presented with an avovado, grapefruit sections and tomato salad.
Salade SaintEmilion
a visit to the south of france with this tomato and fresh mozzarella salade topped with pistou nicois and olive oil alongside a chiffonade of jambon de pays prosciutto
Entrees Froides Cool Appetizers
Entrees Chaudes Warm Appetizers
SaintJacques Du Chef
our jumbo sea scallops are always a good way to start dinner. find out on the blackboard how chef hitri prepares them today.
Ris De Veau
succulent veal sweetbreads over a butternut squash puree with exotic mushroom fricassee.
Foie Gras De Canard Poele A La Compote De Citron
seared duck foie gras with a lemon curd compote and thyme scented jus. sauternes is available by the glass to accompany your foie gras.
Lobster Souffle
only on thursdays
Soupe Du Jour
todays soup, ask your waiter or consult the blackboard.
Filet De Buf Chez Serge
prime beef tenderloin sauced in a reduction of syrah finished with mirepoix and black truffle, served with mashed potato and green asparagus. no well done please.
Steak Au Poivre
black angus new york strip served in a classic cognac and black peppercorn sauce alongside our pommes frites. our steak is aged in house, hand cut and trimmed nicely. un excellent steakfrites.
CarrE Dagneau Aux Epices
roasted rack of australian lamb spiced with rosemary and caraway alongside merguez and potato hash.
Magret De Canard Fort De France
seared moulard duck breast with a golden raisin and rum sauce accompanied by roasted cauliflower with duck confit. the duck breast is cooked medium to medium rare. with mushroom, leek and potato anna.
Poissons Du Jour
todays fresh fish ask your waiter or consult the blackboard.
Sole De Douvres Amandine
one of the best fish there is, our dover sole is cooked whole in lemon butter with toasted almonds and deboned for you. when available. limit of two orders per table.
Assiette De LEgumes
the chef is always happy to prepare a vegetable plate as a main course featuring all our fresh vegetables and your choice of starch.
Plats De Resistance Main Courses
Plats De Resistance
SaintEmilions Canard ROti
our original recipe where roasted duck is brushed with honey, presented on top of fresh spinach tossed with orange sections and xeres vinaigrette.
Buf Bourguignon
tenderloin tips slowly simmered in red wine sauce with parisian mushrooms, carrots, pearl onions and fresh tagliatelle.
Filet D Agneau Au Cassis
boneless lamb loin with a flavorful black currant sauce.
Escalope De Veau, Soubise Aux Noisettes Et Poireaux
thin veal scallopine with hazelnut and leek white sauce.
Poisson Classique
todays fresh fish, ask your waiter or consult the blackboard.
Assiette De Fromages
local and imported cheeses.
Tuile Aux MUres
mixed berries warmed in raspberry liquor with fromage blanc in a crunchy pistachiococonut cup.
GAteau Fondant Au Chocolat
warm chocolate melting cake. requires preordering.
Desserts From The Tray
creme brulee, tarte tatin, raspberry tart, brandy ice, floating island.
