Le Montmartre
Take Out 2020
Les Potages
Le potage du jour
8.50
Soup of the day thickened with potato purée and a touch of cream
La bisque de homard
14.50
Lobster bisque with a touch of brandy
Les Salades
Les cœurs dartichauts vinaigrette
11.50
Marinated artichoke hearts with herbs and lime vinaigrette
La salade du Montmartre
12.95
Montmartre salad topped with apples, swiss cheese, tomatoes and cucumbers accompanied with our house dressing
La salade César
11.95
Romaine lettuce, french baguette croutons, bacon, grated parmesan, and anchovies tossed in a creamy garlic dressing
Les Hors d'Oeuvres
Le pâté du chef
11.95
Chef's peppercorn pâté served with toasted bread, garnished with small pickled gherkins
Our Homemade Pasta
Les pâtes au coulis de tomate
15.95
Fresh tomato sauce, spices, herbs on a bed of pasta
Les pâtes Primavera
18.95
Pasta with fresh vegetables in a light curry sauce
Les crevettes Natasha
23.95
Shrimps in a rosé creamy tomato sauce with fresh basil on a bed of pasta
Les Poissons
Le filet de sole amandine
23.95
Sautéed filet of sole, sprinkled with almonds and drizzled with a light lemon-butter sauce
Le filet de saumon grillé au fines herbes
27.95
Grilled marinated salmon filet with lemon-and-herb sauce and sweet red peppers julienne
Le filet de mérou sauce bayonnaise
28.50
Sautéed filet of grouper topped with tomatoes concassé and citrus-herb sauce
Les cuisses de grenouilles, façon du chef
27.50
Frog's legs sautéed, served in a white wine, garlic and herbs sauce
Les pétoncles sauteed à la Niçoise
36.95
Scallops flambéed in pernod, served with mushrooms in a delicate curry sauce
Les Viandes
Le poulet grillé aux fines herbes
23.50
Grilled breast of marinated chicken with herbs and lemon
Les médaillons de veau forestière, sauce madère
28.50
Medallions of veal with mushrooms in madeira sauce
Le Foie de veau, sauce marchand de vin
27.95
Grilled provimi liver in a shallot-red-wine sauce
Le canard braisé à l'orange
29.50
Deboned roast duckling flambéed in grand marnier served in a delicious orange sauce
Le carré d'agneau aux herbes de Provence
40.50
Roast rack of lamb rubbed with dijon mustard and seasoned with herbs provençale
Filet mignon, sauce aux deux poivres
40.50
Angus beef tenderloin with exotic pink and green peppercorn in cognac sauce
All dishes with fish or meat are served with a vegetable medley and potatoes
Prices subject to change without notice