Le Paon Contemporary French Cuisine And Chops
MENU
Diner menu
Appetizers
Escargots de Bourgogne
In a Garlic butter sauce.17
Coquilles Saint- Jacques au Gratin
Scallops and mushrooms with white wine cream sauce. 21
Frog Legs Provencal
Frog legs sautéed with white wine, lemon garlic cream sauce. 21
Shrimp Cocktail 29
Stuffed Mushroom Caps
Mushroom caps stuffed with crab meat & topped with béarnaise sauce. 19
Smoked salmon roulade
Smoked salmon, goat Cheese and potato layered, Rolled, and sliced.
Served with cucumber, Wasabi, and lime vinaigrette. 19
Chefs Homemade Pâté. 17
*Carpaccio
Beef Carpaccio: Rolled beef with shaved parmesan cheese,
wasabi tobiko caviar, cornichons, baby spring mixed greens, capers,
dressed with balsamic vinegar & extra virgin olive oil. 25
American Sturgeon Caviar. 80
Soups
Soup of the Day. 13 Cold Vichyssoise. 13
French Onion Soup Au Gratin. 13
Salads
Caesar salad
Le Paon's Caesar salad prepared tableside.
(minimum for two). Price per person. 16
Hearts of Palm
Hearts of palm, fresh raspberry, baby heirloom tomatoes, endive with raspberry vinaigrette. 17
Tomato and Onion
Thick slices of beefsteak tomato, Red Bermuda onion, served on a bed of
red leaf lettuce, crumbled blue cheese, dressed with balsamic vinaigrette. 15
Salad Le Paon
Baby Spring mixed greens, Belgian endives, baby heirloom tomatoes,
Crumbled feta cheese. Walnuts, with balsamic sesame oil vinaigrette. 15
Beet Salad
Gold and red beets, goat cheese on a bed of arugula
with poppy seed Sherry vinaigrette. 18
Spinach Salad
Warm spinach salad with mushrooms with hot bacon dressing. 16
Main Courses
Fish and Pastas
Dover Sole
Whole English Dover Sole sautéed or grilled and served,
with lemon butter parsley sauce. 65
Frog Legs
Frog legs sautéed with white wine cream,
lemon butter-garlic sauce over sautéed spinach. 45
Orgy of Fresh Seafood
Variety of seafood: langoustine, scallops, crabmeat, Baby Shrimp, Clams,
mussels, Calamari, Baby Octopus, and baby vegetables
served in a brilliant saffron consommé. 46
Soft- Shel Crab
soft-shell crab egg washed, breaded, and sautéed
served with lemon butter caper sauce. 45
Deep Sea Scallops
Seared deep sea scallops with white wine cream saffron sauce,
and steamed kale. 49
Prawns Saint Tropez
Prawns over linguine pasta with Pernod cream sauce. 46
Prawns Scampi
Prawns’ scampi enhanced with garlic butter sauce
over mashed potatoes & artichoke hearts. 42
Steaks & Chops
Filet Mignon
8 Oz Filet mignon served with béarnaise sauce.
and panfryed Hubbard potatoes. 60
Braised Kobe beef cheek
Braised Kobe beef cheek served with tomato, truffle oil,
and red wine reduction sauce. 56
Steak Dian
Medallions of beef sautéed with garlic butter, mushroom, scallion,
Dijon Mustard, Port Wien bordelaise sauce. 58
Tournedos Au Poivre
Sautéed medallions of beef, flavored with freshly cracked black pepper,
and green peppercorn bordelaise cream mustard sauce. 50
Tournedos Neptune
Broiled medallions of beef, topped with king crabmeat & béarnaise sauce. 52
Australian Rack of Lamb
Tender Rack of Lamb, oven roasted to your taste, carved and
served with Demi- Glace, Provencal herb,
Mint jelly and Port Wine reduction. 58
Filet of Venison
Filet of venison sautéed and finished in the oven,
with a port wine raspberry-crème de cassis sauce. 52
Veal
Veal Sweetbreads Picatta
Sliced veal sweetbreads breaded sautéed and served with lemon-butter,
capote caper sauce. 44
Veal Normand
Tender, milk-fed veal, lightly sautéed and served with mushrooms and
White wine cream sauce. 42
Veal Marsala
Tender, milk-fed veal, lightly sautéed with mushroom and served.
With Marsala wine cream sauce. 42
Veal Calvados
Tender, milk-fed veal, sautéed and served.
with sliced apples and apple brandy cream sauce. 44
Roasted Duck
Half boneless roasted duck and wild rice served with
orange sauce. 46
Steamed assorted fresh vegetables.
Steamed assorted Fresh Vegetables platter with basil Balsamic vinaigrette. 32
Additional Side Orders 5
Split charge for Entrées 10
* Consuming undercooked foods may contribute to food borne illness
Bar Menu
Shrimp Scampi 18
Escargots de Bourgogne 17
Chef’s Homemade pâté. 17
Stuffed Artichoke bottom
Artichoke bottoms stuffed with shrimp, steamed, and topped.
with Hollandaise sauce accompanied with sautéed spinach. 18
Mussels
Steamed New Zealand mussels with cream lemon butter garlic sauce. 18
Filet of Sole
Filet of sole egg washed, breaded, and sautéed served with tomato sauce. 19
With Lemon butter caper sauce. 21
Scallops
Seared sea scallops, sautéed spinach with cream saffron sauce. 26
Crab béarnaise.
Mushroom caps stuffed with crab meat & topped with béarnaise sauce. 19
Baked beef steak tomato.
Baked beef steak tomato topped with slices of cucumber & goat cheese, served.
with balsamic vinaigrette. 17
Caesar salad 14
With chicken. 19 With shrimp. 23
Side order of Anchovy $3.00
Atlantic Salmon
Broiled Atlantic Salmon and baby mix Spring green with balsamic vinaigrette. 23
Scalone Pattie and soft-shell crab
Scalone Pattie and soft-shell crab egg wash breaded and sautéed served with
lemon butter caper sauce. 33
Two soft shell crab only. 36
Scalone Pattie is mixture of ground Scallops & ground Abalone.
Linguini with Tomato Basil Garlic sauce. 17
With Shrimp. 25
With Beef. 23
With Chicken. 20
Tournedos Neptune
4 oz broiled medallion of beef topped with crabmeat & Béarnaise sauce. 32
Above Items will be served only at the Bar area.
Dessert
Soufflé 15
Grand Marnier Chocolate Harlequin Limon
Raspberry Soufflé 16
Crème Brulés 11
Butter Cake 16
Warm homemade butter cake with homemade ice cream
Brownie crusted cappuccino cheesecake.
with caramel sauce 11
Homemade ice cream 11
Flambe Desserts
Crepes Suzette
Cherry Jubilee
Banana Foster
All the flambe desserts are minimum for tow.
$17 per person
Coffee, Tea, Milk 6
The house policy does not honor corkage or outside wine.