Menu

Monsieur Paul Menu

Appetizers

Raviole d’escargots, crème au persil- Escargot raviole, cream of parsley  16.00

Saumon mi-cuit mariné, salade de concombre- Lightly cooked marinated salmon, blinis, cucumber salad *  17.00

Soupe de Moules safranée, crème légère aux fenouils- Mussel soup with saffron, light fennel cream  15.00

Salade Gourmande Monsieur Paul– Dry aged ham, braised leeks, Parmesan crisp, celery cream  14.00

Soupe aux Truffes V.G.E.- Beef broth, oxtail, vegetables, black winter truffle, puff pastry  29.00

Homard du Maine à L’Armoricaine, riz Pilaf- Maine lobster, vegetable brunoise, bisque réduction, rice pilaf  29.00

Fish

Rouget Atlantique en écailles de pommes de terre, fenouil, sauce romarin- Red snapper in potato “scales”, braised fennel, rosemary sauce  41.00

St. Jacques Parfum d’Hiver, émulsion de crème au rhum- Seared scallops, black truffle spaghettini, romanesco cabbage, rum cream emulsion  42.00

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Meat

Poulet aux Morilles, cromesquis, jus bruns- Roasted free-range chicken breast, carrots, jumbo asparagus, morel jus  38.00

Magret de canard aux épices, navet confit, pommes paillasson, compote vierge- Roasted duck breast, oriental spices, turnip confit, grated potatoes  41.00

Filet de bœuf grillé forestier, purée de pomme de terre, sauce Bordelaise- Grilled beef tenderloin with mushroom crust, mashed potatoes, Bordelaise sauce  43.00

 Menu Classique

Soupe aux Truffes V.G.E.- Beef broth, oxtail, vegetables, black winter truffle, puff pastry
or
Homard du Maine à L’Armoricaine, riz pilaf- Maine lobster, vegetable brunoise, bisque, rice Pilaf

(Also available as a main course)

—–

Côte de Bœuf pour deux, Haricot Vert, Pommes fondantes, sauce au poivre- Roasted bone-in rib eye for two, green bean and fondantes potatoes, black pepper sauce
or
Carré d’Agneau en croute d’herbes, pissaladière Niçoise, cassolette de flageolet- Herb crusted rack of lamb Niçoise style tart with goat cheese, onions and arugula cassolette of flageolet beans

—–

Desserts aux choix

89.00

Desserts

Moelleux au chocolat noir et amandes, croquant feuilletine, glace pralinée

Warm chocolate and almond cake, feuilletine, praline ice cream

Soufflé chaud au Grand Marnier, sauce à l’orange

Warm Grand Marnier soufflé, orange sauce

Vacherin glace vanille, sorbet framboise, crème chantilly

Vanilla ice cream and raspberry sorbet in a meringue, whipped cream

Millefeuilles aux Fruits rouges- Berries Napoleon with light lemon cream and strawberry sorbet

Entremets aux trois chocolat, glace au chocolat- Three chocolate cake, chocolate ice cream

Crème Caramel, macaron, glacè au caramel fleur de sel

Crème caramel served with a sea salt caramel ice cream macaron

$13.00

 Vins de Desserts

(3 oz pour)

Champagne Nicolas Feuillatte Brut (5 oz.) NV 16.00

Sauternes, Château de Rolland 2005 13.50

Côteaux du Layon, Domaine Jollet 2004 13.00

Muscat de Rivesaltes, Château de Jau 2007 13.50

Banyuls, Clos de Paulilles 2006 14.00

 Digestifs

(1 1/4 oz pour)

Remi Martin VSOP “Fine Champagne” 9.75

Courvoisier V.S , Cognac 8.75

Kelt X.O., Cognac “Grande Champagne” 30.00

Armagnac Sempe 8.75

Grand Marnier 8.75

Grand Marnier100th Anniversary 25.00

Grand Marnier 150th Anniversary 35.00

Grand Marnier flight tasting 1 oz. each of 39.00

Cordon Rouge, 100th Anniversary and 150th Anniversary

Poire “Williams” Massenez 15.00

Calvados, Busnel Pays d’auge, VSOP 8.75

Porto Sandeman “Réserve” 8.75

Special coffee

Grand Marnier, Baileys, B&B, Cognac, 9.00

 

About David

David Killingsworth is the son of the founder of DisneyDining.com. As such, he might know more about Disney World Parks and Games than any other 17 year old. David is a technical genius and when he is not writing for our Disney sites he is a video game designer and avid gamer.