2013-12-16 - Epcot - World Showcase - France - Monsieur Paul Restaurant - Menu

Hors-d'oeuvres

Appetizers

 

Raviole d'escargots, creme au persil

(Escargot ravioli, cream of parsley)

$16.00

 

"Tartare Classique" de thon jaune et petite salade verte

(Ahi tuna "Classic Tartare" and small greens salad *)

$17.00

 

Soupe de moules safranee, creme legere aux fenouils

(Mussel soup with saffron, light fennel cream)

$15.00

 

Jambon Serrano, asperge blanche remoulade et betterave rouge

(Serrano ham, white asparagus remoulade, red beets)

$14.00

 

Salade au Roquefort a la poire et aux noix de pecan caramelisees

(Mixed greens with Roquefort cheese, pear and caramelized pecans)

$15.00

 

Soupe aux truffes V.G.E.

(Beef broth, oxtail, vegetables, black winter truffle, puff pastry)

$29.00

 

Homard forestier, oeuf de cailles mollet, bouillon creme aux truffes noires

(Maine lobster with sauteed mushrooms, mollet quail egg, creamy black truffle bouillon)

$29.00

 

Plats principaux

Main Courses

 

Rouget Atlantique en ecailles de pommes de terre, fenouil, sauce romarin

(Red snapper in potato "scales", braised fennel, rosemary sauce)

$41.00

 

Pot-au-Feu de St. Jacques, creme de choux fleur, consomme de homard au gingembre

(Seared scallops with vegetables, cream of cauliflower, ginger lobster consomme)

$42.00

 

Ballotine de poulet, puree de carottes et de topinambour, cassolette d'epinards

(Free-range chicken ballotine, carrot and sun choke purees, creamy spinach)

$38.00

 

Margret de canard, fondant de pommes, petit oignons, choux farcie a la queue de boeuf

(Roasted duck breast*, apple fondant, baby onions, cabbage stuffed with braised oxtail)

$41.00

 

Filet de boeuf grille forestier, puree de pomme de terre, sauce Bordelaise

Grilled beef tenderloin with mushroom crust, mashed potatoes, Bordelaise sauce

43.00

 

Pre Fixe Menu Available

 

Saumon mi-cuit marine, salade de concombre

Lightly cooked marinated salmon, blinis, cucumber salad*

 

Soupe aux truffes V.G.E.

Beef broth, oxtail, vegetables, black winter truffle, puff pastry

Or

Homard forestier, oeuf de cailles mollet, bouillon creme aux truffes noires

Maine lobster with sauteed mushrooms, mollet quail egg, creamy black truffle soup

(also available as a main course)

 

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Cote de boeuf pour deux, haricot vert, pommes fondants, sauce au poivre

Roasted bone-in rib eye for two, green bean and fondantes potatoes, black pepper sauce

Or

Carre d'agneau du Colorado en croute d'herbes, legumes de saison

Herb crusted rack of Colorado lamb, seasonal vegetables

 

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Desserts aux choix

Choice of desserts

89.00

No substitutions

Prix fixe menu DDP 2 Entitlements + 30.50

 

Restaurant Manager: Philippe Girard Chef de Cuisine: Francesco Santin

Parties of 6 or more will have automatic 18% gratuity added to the check

 

Done