Le Beaujolais Restaurant Banff - Bistro 'Cafe de Paris'

Le Beaujolais Dinner Menu

Appetizers

Saumon Fumé
Our own smoked salmon with onions, capers, lemon
and toasted baguette

18.

Alaskan Crab Parfait
Layered with avocado mousse, Roma tomatoes and basil
19.

Six Raw Oysters on the Half Shell

With cucumber-ginger mignonette and cocktail sauce
19.

Chef's Favorite Combo

A Beaujolais Classic since our opening in 1980
Foie gras terrine au torchon with ice wine jelly and brioche
Filet mignon beef tartar and toasted baguette
24.


Tomato Basil Mozzarella Salad
Seasonal greens and honey balsamic vinaigrette
16.

Maple Glazed Quail "Monte Carlo"
Roasted quail with assorted greens, foie gras mousse
filled cr
êpe chips, Grand Marnier vinaigrette
20.

Atlantic Lobster Salad

Maritime lobster with avocado fan, mango compote,
spring greens and citrus vinaigrette
28.

Lobster Bisque

A creamed lobster soup enhanced
with lobster meat quenelles
17.

Scallop & Prawn Risotto
Seared scallops with prawns risotto and lobster cream

20



Entrées

Pacific Salmon
Salmon poached in extra virgin olive oil with cucumber dill
potatoes and caramelized fennel
34.

Alaskan Halibut

Wasabi infused chardonnay sauce
market vegetables and pommes purée
38.

Whole Dover Sole "Meunière"
"The real deal" served tableside

with lemon herb butter, market vegetables,
60

Veal Poitrine "Normandy"

Slow cooked milk-fed veal breast with Calvados sauce,
caramelized apples, ratatouille and mousseline potatoes
34.


Steak au Poivre
AAA New York steak of Alberta beef
(8 oz.) with
green peppercorn sauce, market vegetables
and croquette potatoes
38
.

Braised Elk Paupiettes
With wild boar bacon, champignons and fried onions,
ratatouille, red wine braised cabbage and spätzli
38.

Roasted Duck Breast with Leg Confit
Duck Breast 
(seared medium) and crispy leg confit
gnocchi cassoulete with minted lentils, Madeira Sauce
39.

Rack of Lamb au Jus
Herb crusted Australian rack of lamb
market vegetables and gratin Dauphinoise
40
.

Filet Mignon "Beaujolais"
Alberta beef tenderloin topped with seared
Quebec foie gras 2oz.  truffle sauce
market vegetables and rösti potatoes
49
Prices are subject to applicable taxes

 

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