Le potage du jour
Soup of the day thickened with potato purée and a touch of cream
La soupe àl'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
La salade César
Romaine lettuce, french baguette croutons, bacon bits and anchovies tossed in a creamy garlic dressing
Le pâté du chef
Chef's peppercorn pâté served with toasted bread, garnished with small pickled gherkins
Les escargots bourguignonne
Snails flambéed with pernod in a garlic-and-herb-enhanced butter sauce
Omelette au fromage
Cheese omelette served with salad
Omelette aux champignons
Mushroom omelette served with salad
Les moules sauce bonne femme
Fresh steamed mussels in a creamy-white-wine sauce with shallots and herbs
Le filet de sole meunière
Sautéed filet of sole topped with a light lemon-and-parsley sauce
Le Suprème de poulet Toulousaine
Breast of chicken topped with tomato sauce, herbs and swiss cheese; baked in the oven
Le filet de mérou sauce bayonnaise
Sautéed filet of grouper topped with tomatoes concassé and a citrus-herb sauce
Le poulet grillé aux fines herbes
Grilled chicken breast marinated with herbs and lemon
Les médaillons de veau forestière, sauce madère
Medallions of veal with mushrooms in madeira sauce
L'entrecôte sauce bordelaise avec portobello
Grilled Angus striploin in a brown sauce with portobello mushrooms
Petits tournedos aux poivres vert
Beef tenderloin medallions flambéed with cognac in green peppercorn sauce
Our special of the day
Served with your choice of soup of the day or green salad
All entrées are served with a vegetable medley and potatoes
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...