Escargot Sautéed with Garlic & Shallots in Velvet Cream

St. Martin's Signature of the House - Champagne Brie Soup

St. Martin’s Salad with Raspberry Dressing

Traditional Caesar Salad

E N T R E E S
. . . Your Choice . . .

Grilled Filet of Salmon with Silky Champagne Dijonnaise

Pan-seared Red Snapper with Bell Meunier Sauce

Veal Français
Thinly Sliced Veal Lightly Sautéed in Lemon and Caper Beurre Blanc

Savory Pork Tenderloin
Stuffed with Apple-smoked Bacon, Fresh Herbs, Spinach and Mushrooms
Presented with Madeira Wine Sauce

Tenderloin of Beef Medallions with Roasted Shallot & Mushroom Port Wine Sauce

Farfalle Pasta with Farm-raised Breast of Chicken & Pepper-jack Cream Sauce