Saint-Jacques
6112 Falls of Neuse Rd, North RidgeRaleigh, NC
Wake County
919-862-2770
www.saintjacquesfrenchcuisine.com
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Lunch Menu
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Appetizers
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Escargots
“the beef of provence.” snails served in our garlic and parsley butter, accompanied by pesto toast
8.95
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Soupe A L’oignon Gratinée (french Onion Soup)
we use the richest wine, the earthiest meat stock and the best quality onions melted in butter. we top this old classic with imported gruyère cheese to offer the perfect “gratiné”
8.50
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Bleu Cheese And Pear Terrine
delicious bleu cheese and port wine mousse enclosed in thin layers of our port wine poached fresh pear, resting on a crispy bed, finished with its natural syrup, candied walnuts
9.95
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Fresh Mixed Green Salad
served with our house dressing, grape tomatoes and homemade croutons, pickled red onions
6.50
Add Crumbly Blue Cheese Or Crumbly Goat Cheese: 2.00
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Homemade Country Paté
french country paté with our ever changing flavors, served with “maille” mustard, cornichons and miniature mixed green salad
8.95
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Moules Marinières
prince edward island mussels “à la marinière” in a white wine, garlic and shallot fish fumet, finished with a touch of butter
12.95
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Our Soup Du Jour
based on the exciting ingredients of the day and what the season has to offer
Bowl: 6.95
Cup: 4.95
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Coquille Saint Jacques
a wonderful gastronomical creation. delicious wild scallop gently folded in our mushroom and rock shrimp mornay cream sauce, lightly gratiné
13.95
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Saint Jacques Crêperie
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Chicken Crêpe Fourrée
sliced, all natural free range, boneless chicken breast tossed with a touch of mornay cream sauce and delicious mushrooms wrapped in a thin egg and flour crêpe, served with fresh mixed green salad or cup of the "soup du jour"
16.95
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Seafood Crêpe
sautéed scallop, salmon and shrimp deglazed with cognac and finished with our seafood béchamel. wrapped in a thin homemade crêpe, served with fresh mixed green salad or a cup of the “soup du jour”
16.95
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Entrées
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Quiche Lorraine
freshly made egg and cream tart with ham and french gruyère cheese. small mixed green salad
14.95
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Boeuf Bourguignon
delicious dices of beef marinated and slowly braised in red wine and aromatics, lightly thickened and served with our root vegetable gratin
16.95
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Salmon “sauce Vierge”
grilled fillet of salmon topped with light olive oil infused with garlic, diced tomato, black olives and fresh basil, served with our root vegetable gratin and pan seared asparagus
16.95
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Creamy Mushroom Risotto
julienne of domestic and wild mushroom, slowly folded in our creamy vegetable broth risotto, finished with parmigiano-reggiano flakes
13.95
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Our Fall Goat Cheese Gratiné
goat cheese medallion, lightly gratiné to golden brown on a crostini, set atop an arugula salad featuring roasted apples, candied walnuts and fresh grapes tossed in pomegranate vinaigrette
9.95
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Chicken “au Vinaigre”
pan-seared breast of chicken deglazed with a light tarragon vinegar and white wine nage. butter pan-roasted potato with a small mixed green salad and lemon dressing
16.95
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Omelette “de Luxe”
fresh and healthy, filled with sautéed diced lobster and blanched fresh asparagus. small mixed green salad
14.95
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Dinner Menu
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Cold Appetizers And Salads
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Homemade Country Paté
french country paté with our ever changing flavors, served with “maille” mustard, cornichons and miniature mixed greens
9.95
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Fresh Mixed Green Salad
served with our house dressing, grape tomatoes, fresh homemade croutons, and pickled red onions
6.95
Add Crumbly Blue Cheese: 2.00
Add Crumbly Goat Cheese: 2.00
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Bacon And Bleu Cheese Torte
a half moon crust of bacon bits and parmesan cheese filled with our blue cheese mousse, served with a blackberry and roasted shallots gelée. port wine caramel
10.95
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Our Fall Goat Cheese Gratiné
goat cheese medallion, lightly gratiné to golden brown on a crostini, set atop an arugula salad featuring roasted apples, candied walnuts and fresh grapes tossed in pomegranate vinaigrette
9.95
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Crab And Grapefruit Cocktail
delicate mélange of jumbo lump crabmeat, cucumber, red pepper, grapefruit segments and a slightly spicy lemon mint essence
13.95
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Hot Appetizers And Soups
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French Onion Soup
we use the richest wine, the earthiest meat stock and the best quality onions melted in butter. we top this old classic with imported gruyère cheese to offer the perfect “gratiné”
8.95
-
Mussels “du Jour”
prince edwards island fresh mussels cooked with an expert hand and served with our ever-changing french classic preparations and ingredients
14.95
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Coquille Saint Jacques
a wonderful gastronomical creation.delicious wild scallop gently folded in our mushroom and rock shrimp mornay cream sauce, lightly gratiné
13.95
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Foie Gras “2 Ways”
hudson valley pan-seared foiegras served on a confit tomato and caramelized melted sweet onion tart, finished with our port wine reduction alongside our homemade smooth chilled “au torchon”
19.95
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Escargots
“the beef of provence.” snails served with our garlic and parsley butter accompanied with pesto toast
9.95
-
Soup Du Jour
based on the exciting ingredients of the day and what the season has to offer
Cup: 4.95
Bowl: 6.95
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Sweetbread “sur Galette”
crispy sweetbread medallions pan-seared and laid on a potato, sausage and braised cabbage frittata. finished with our slowly reduced roasted mushroom velouté
12.95
26.95
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Entrees - Poissons And Shellfish
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Scallops "la Forêt"
pan seared wild scallops laid on a bed of creamed spinach, roasted mushrooms, and slow braised pork belly, topped with pomegranate foam
29.95
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Honey, Citrus Salmon
a delicious marinated salmonfillet,pan-seared and laid on a nest of french green lentils ragoût. soft vegetable napoleon, roasted tomato and fennel light “nage” broth
26.95
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North Carolina Black Grouper
pan-seared and lightly roasted, topped with our lemon andavocado aioli, served on a soft risotto of toasted pine nuts, crab and tomato. finished with a chilledpetite salad
28.95
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Crusted Sea Bass And Crab Mousse
pavé of sea bass topped with homemade crab and shrimp mousse, gently cooked in a thin potato crust, served with a deliciously light tomato beurreblanc. warm salad of green bean almondine
33.95
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Entrees - Meats, Poultry And Game
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Spring Lamb En “navarin”
braised lamb and vegetable ragoût with its “petitspois”, pearl onions and baby carrots, stewedin a light roasted lamb reduction served with our homemade goat cheese gnocchi. crispy lamb bacon
26.95
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Chicken "poulet Rouge"
roasted breast of "pouletrouge", crispy skin, served on a potato and carrot "coq au vin"ragoût
26.95
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Horseradish Braised Beef Short Ribs
slowly braised short ribs served over our creamy parmesan barley risotto, roasted baby carrots, topped with red onion marmalade, and a horseradish braising reduction
27.95
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Filet Mignon “et Frites”
pan seared (hormone and antibiotic free) grass fed, center cut filet mignon pan-seared and topped with our smoked bacon beurre “maître d’hôtel”. truffle and roasted garlic french fries
38.95
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Duck And Bee Nectar
crispy skin duck breast shaved medallions, garlic broccoli rabe and roasted parsnips duchesse. honey and white wine "nappage". root chips
29.95
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