Le Montmartre French Restaurant

Le potage du jour

Soup of the day thickened with potato purée and a touch of cream

La soupe à l'oignon "des Halles" gratinée

French onion soup with swiss cheese and gruyère, gratinée

La bisque de homard

Lobster bisque with a touch of brandy

La salade verte

Mixed greens served in a mustard and herb vinaigrette

Les cœurs dartichauts vinaigrette

Marinated artichoke hearts with herbs and lime vinaigrette

La salade du Montmartre

Montmartre salad topped with apples, swiss cheese, tomatoes and cucumbers accompanied with our house dressing

La salade panachée, avec Portobello et vinaigrette de balsam

Mixed green salad with warm portobello and balsamic vinaigrette

Le pâté du chef

Chef's peppercorn pâté served with toasted bread, garnished with small pickled gherkins

Les escargots bourguignonne au parfum d'anis

Snails flambéed with pernod in a garlic-and-herb-enhanced butter sauce

Les moules sauce bonne femme

Fresh steamed mussels in a creamy-white-wine sauce with shallots and herbs

Les pâtes au coulis de tomate

Fresh tomato sauce, spices, herbs on a bed of pasta

Les pâtes Primavera

Pasta with fresh vegetables in a light curry sauce

Les crevettes Natasha

Shrimps in a rosé creamy tomato sauce with fresh basil on a bed of pasta

Le filet de sole amandine

Sautéed filet of sole, sprinkled with almonds and drizzled with a light lemon-butter sauce

Le filet de saumon grillé au fines herbes

Grilled marinated salmon filet with lemon-and-herb sauce and sweet red peppers julienne

Les cuisses de grenouilles, façon du chef

Frog's legs sautéed, served in a white wine, garlic and herbs sauce

Les pétoncles sauteed à la Niçoise

Scallops flambéed in pernod, served with mushrooms in a delicate curry sauce

Le poulet grillé aux fines herbes

Grilled breast of marinated chicken with herbs and lemon

Les médaillons de veau forestière, sauce madère

Medallions of veal with mushrooms in madeira sauce

Le Foie de veau, sauce marchand de vin

Grilled provimi liver in a shallot-red-wine sauce

Le canard braisé à l'orange

Deboned roast duckling flambéed in grand marnier served in a delicious orange sauce

Le carré d'agneau aux herbes de Provence

Roast rack of lamb rubbed with dijon mustard and seasoned with herbs provençale

L'entrecôte sauce bordelaise avec portobello

Grilled Angus striploin in a brown sauce with portobello mushrooms

Filet mignon, sauce aux deux poivres

Angus beef tenderloin with exotic pink and green peppercorn in cognac sauce

House Wine (Red and White)

Carmanère - Santa Alicia Reserva

Considered as the Merlot from Chile, this wine's supple, smooth and light tannin finish is well suited with a variety of meat dishes including our veal, grilled provimi liver or filet mignon.

Chardonnay

This Chardonnay-rich wine has hints of plum, fresh cantaloupe, lemon and vanilla. To experience this wine's silky-smooth texture, it is recommended with our mussels, sole or grilled chicken.

Crozes-Hermitage - Clairmont

This syrah-rich wine is dry and medium-bodied. Its hints of blackcurrant and raspberry compliments our duck à l'orange.

Sancerre

This Sauvignon-Blanc-base wine has floral, fruity, mineral and vegetal notes adding complexity on the palette. Savor this wine while indulging in our lobster bisque, Montmartre salad and frog legs.

Chianti Classico Reserva

Italy

Châteauneuf du Pape - Perrin

France

Saint-Emilion Grand Crû

France

Amarone Classico

Italy

Château La Vieille Cure - Fronsac

This Merlot-based wine is soft, medium-bodied and fruity. The hints of raspberries, black cherry and spices dance on your palette and enrich your dining experience with a delightful aroma. The wine is ready to drink and pairs well with our French onion soup, veal and duck à l'orange.

BARON OTARD VSOP

BARON OTARD VSOP comes with a rich nose in floral notes. Its fruity sweet flavours can be enjoyed as an after-dinner drink. As an aperitif, it can be served with tonic water chilled with ice cubes.

Léopold Gourmet's X.O. Cognac

Cognac Léopold Gourmet X.O. is a pure and natural cognac. Originating from the vineyard of France with no blending and strictly no additives, the cognac is fresh and supple, delicate and aromatic. World Sommeliers favorite cognac.

Peach Martini

Le Montmartre has highlighted its cocktail list with another in house creation. Le Montmartre is now serving the Peach Martini. The Peach Martini is made with Peach Vodka,a secret liquor and a Zest of Orange shaken and served in a chilled glass.

Apple Martini

Le Montmartre is still featuring the very popular Apple Martini made with Apple Vodka,Cointreau and a Special blend of Citrus juice shaken and served in a chilled glass.

Many More...

Monte Cristo coffee

1oz. Grand Marnier, 1oz. Kalua and coffee topped with whipping cream

Café du Montmartre

Glass rim glazed with sugar, 1oz. Cognac VS, 1/2 oz. Cointreau and 1/2 oz. Crème de Cacao coffee topped with whipping cream

B52 coffee

1oz. Grand Marnier, 1/2oz. Kalua, 1/2 oz. Irish cream, and coffee topped with whipping cream

Many More...