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Dinner MenuHappy hour & early bird specials from 4:30pm - 6:00pm. Close at 9:00pm daily. Beer and wine only offer outdoor seating. Private garden room,
APPETIZERS: Shrimp Cocktail: Large Gulf Shrimp and cocktail sauce................................ $8.00 Scallops Marbella: Scallops baked in a rich shrimp and lobster sauce with scallions, red peppers, mushrooms and wine........................... $8.00 Baked Brie (for two): Puff Pastry, accompanied with a rasberry compote and honey toasted almonds ..................... $9.00 Escargots Café: Prepared cafe style in a light garlic butter................................ $8.00 Smoked Salmon Rossettes: Pressed with seasoned gourmet lettuce served with cream cheese and toasted points.................................. $9.00
SOUP: Baked French Onion Soup: A crock of piping hot soup baked golden brown with Swiss and Gruyere cheeses................................ $6.00 Shrimp Bisque: Shrimp in a delicate cream, white wine and Spanish sherry. Cup............................... $4.00 Bowl..................................... $5.00 Soup of the Day: Fresh chef's daily soup Cup.......................$3.00 Bowl....................$5.00 SALAD: French Roast Café Salad: Lettuce, artichokes, tomato, hearts of palm, asparagus and hard boiled egg. Served with vinagrette dressing................ $10.00 Add Chicken............. $3.00 Add Shrimp............. $4.00
VEAL: Veal Marsala: Medallions of veal, sauteéd in butter, mushrooms and scallions in a rich marsala wine sauce................................. $21.00 Veal Piccata: Sauteéd medallions of veal in butter, lemon, parsley and capers........................ $21.00 Veal Oscar: The original, medallions of veal sauteéd in butter, then topped with Bearnaise sauce. Covered with a large shrimp, crab meat and asparagus spears.............................. $21.00 CHICKEN & DUCK: Chicken Dijon: Boneless breast of chicken, sauteéd in butter, mushrooms, scallions, wine and creamy dijon mustard sauce................... $17.00 Chicken Champignon: Sauteéd chicken breast with mushrooms, artichokes and a rosemary demi glaze sauce........................ $17.00 Chicken Veronique: Tender chicken breast sauteéd and finished with seedless grapes, toasted almonds and a champagne cream sauce............. $17.00 Duck Confit: Roast half of duck, baked slowly in its own juice. Served with a rick orange and Grand Marnier sauce.............................. $24.00 Breast of Duck Chambord: Selected tender breast of duck, roasted crisp and served with a rasberry and chambord sauce...................................... $24.00
PASTA: Fettuccini Alfredo: The Italian traditional.................................... $14.00 With Chicken............................................... $16.00 With Shrimp................................................ $18.00 With Vegtables (with or without cream)........... $16.00 With Seafood (Shrimp, Scallop, Calamari)......... $23.00
MEAT:
SEAFOOD: Shrimp Dijon Capri: Shrimp baked in butter with wine, shallots, fresh tomatoes, capers, pimentos, cream and dijon mustard.................................... $20.00 Baked Sea Bass: Baked Chilean Sea Bass, sweet cream sherry, fresh lemon juice and cream............ $27.00 Sesame Encrusted Salmon: Pan seared Salmon with sesame seeds topped with hoison and wasabi sauce.................... $20.00 Scallops Austria with Heart of Artichokes: Large Scallops, broiled and served over a bed of artichokes and topped with a light garlic Mozzarella cheese and Marsala sauce............................. $21.00 Grouper Costa Vasca: Sauteéd then baked in a deslicate shrimp sauce with wine, green and red peppers, a touch of chili spice, garlic, saffron, clams and topped with a large shrimp.......................... $22.00 Snapper Provencale: Sauteéd in butter, white wine, garlic, shallots, fresh lemon, red pimentos and fresh cream............................... $21.00
$30.00/PP 3 COURSE DINNER (Prix-Fixe Menu): Taste of Saigon: Appetizer: Chicken noodle soup Entreé: Viet Sampler Platter, Spring roll, Summer roll, Grilled shrimp on sugarcane skewer, lemongrass beef and rice vermicelli Dessert: Caramelized coconut flan _________________________________________________ Taste of Paris: Appetizer: Escargots cafe Entreé: Veal Oscar Sauteéd medallions of veal in butter, topped with bernaise sauce, crabmeat, shrimp and asparagus Dessert: Creme Bruleé
VIETNAMESE DINNER SPECIALS:
Appetizers: Vietnamese Spring Rolls............................. $7.00 Entreé: Roasted Rack of Lamb: With red curry, served with brown rice risotto and eggplant chutney................... $27.00 Duck Breast in Spicy Sauce: Pan seared, then baked to perfection over a hot chili sauce, served with brown rice risotto and stir-fried vegtables.............................. $20.00 Saigon Platter: Grilled chicken, shrimp and barbecued pork over rice noodles with spring rolls on the side......................... $20.00 Miss Saigon Platter: Beef wrapped shrimp and beef stuffed grape leaces over rice noobles with spring rolls on the side............................. $20.00 Beef With Lemongrass: Marinated sliced tenderloin, sauteéd with lemongrass, red onoins, garlic, garnished with fresh chili pepper, served with steamed rice or rice noodles............................. $24.00 Mi Xao Don: Medley of sauteéd shrimp, scallops, calamari, green mussels and vegtables over crispy noodles................................ $24.00 Curry Scallops: Jumbo sea scallops braised in coconut curry, serverd with eggplant chutney and steamed rice............................. $24.00 Mahi-Mahi: Pan seared, with cocnut sauce, served with tempura vegtables and sweet black rice.......................... $22.00
*All prices and selections are subject to change without notice Click here to join the exclusive Saigon Paris Diners Club ...
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Copyright 2010 Saigon Paris Bistro All Rights Reserved
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