L'Auberge Gourmande
One of the best on the Boulevard!
One of the most creative in the Caribbean!
Come find out for yourself.

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89 Boulevard de Grand Case
Grand Case, Saint Martin 97150
phone (590) 87 73 37

 

Dinner Menu

Chef Wilfred and Sous-chef Bruno Wine cellar

The menu and prices are subject to change.
The traditional 15% service charge is not included in these prices
and will not be added to your bill. Prices are in Euros.
Pasta and vegetarian dishes are available.

Jump to: Soups | Hot Appetizers | Cold Appetizers
Fish courses | Meat courses | Vegetarian courses
Children's Menu | Desserts | Specials

Soups

French onion soup topped with grilled Emmental cheese on toast 10
Cream of asparagus soup with a grilled scallop 11
Home made lobster bisque served with toasts and herb mousseline 14

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Meat courses | Vegetarian courses | Children's Menu
Desserts | Specials

Tuna tartar with salmon nems

Cold Appetizers

Sautéed shrimp and pineapple served in a crispy basket
with mesclun salad and mango vinaigrette 13

Our own in-house smoked salmon served with mixed greens
in lime infused oil and warm toast 15

Caesar salad, croutons, shaved parmesan, and anchovies 11
Mixed green salad, balsamic vinaigrette 11

Mixed green salad, balsamic vinaigrette 9

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Vegetarian courses | Children's Menu | Desserts

Chicken livers in puff pastry

Hot Appetizers

Farm raised duck liver, pan-sautéed with caramelized pears
and a Sauterne wine 21

Sea scallops sautéed in soy and sesame oil
served on grilled zucchini with a crunchy rice galette and marinated ginger 13

6 Snails baked in the classic French way with a garlic and parsley butter 9

12 Snails baked in the classic French way with a garlic and parsley butter 14

Baked goat cheese, Roquefort, and roast pecan nuts with honey in phyllo
baked apple served on a bed of mixed green salad with balsamic dressing 14

Frog legs cooked in parsley butter sauce with sweet potatoes 13

Chicken livers flambéed in Cognac in a "Vol au Vent"
mixed greens on the side with a shallot and cream sauce 13

Jump to: Cold Appetizers | Soups | Fish courses | Meat courses
Vegetarian courses Children's Menu | Desserts | Specials

Dover sole

Fish Courses

French sea bass grilled whole with fennel seeds on a bed of home made
ratatouille with herb infused oil (deboned at your table) 31

Duo of sea scallop saffron sauce and jumbo Cajun sautéed shrimp
with a mushroom Parmesan risotto with vegetables sautéed in garlic parsley butter 28

Blackened filet of tuna served with creamy Parmesan mushroom risotto
in an aromatic soy sauce 29

Whole grilled sole in almond butter "meuniere" in almond butter
served with scalloped potatoes Dauphinois style (deboned at your table) 39

Duo of monkfish and shrimp served with wasabi mashed potatoes
and sweet pink peppercorn butter sauce 29

Sautéed Chilean sea bass filet and shrimp
served with coconut sauce on a bed of sweet potatoe purée 31

Roasted Salmon filet encrusted in Parmesan and served on a bed of leek fondue
with chive sauce and mushroom Parmesan risotto 28

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Vegetarian courses | Children's Menu | Desserts | Specials

Filet of Beef with morel sauce

Meat Courses

Veal chop marinated in Provençal herbs, finished with
a creamy mushroom and apple sauce served with gratin dauphinois 36

Duck Breast roasted with pineapple, honey, shallots, lime juice and
flambéed with rum served with olive mashed potatoes 28

"Supreme" breast of tender chicken delicately filled with Emmental cheese
topped with a morel mushroom sauce accompanied by gratin dauphinois 27

Beef filet cooked to your liking with your choice of
blue cheese, shallot red wine sauce, black pepper, or morel mushroom sauce,
accompanied by gratin dauphinois 31

Roasted rack of six lamb chops rubbed in a garlic herb paste
with shallot and roasted garlic sauce and served with olive mashed potatoes 31

Pork filet mignon stuffed with walnuts and apricots served on a bed
of olive mashed potatoes with a crushed black pepper and red wine sauce 27

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Vegetarian courses Children's Menu | Desserts | Specials

Filet of Pork

Vegetarian Courses

Phyllo pastry stuffed with tenderly braised seasonal vegetables
served on a bed of spinach and mushrooms 22

Home-made vegetables and mushrooms raviolis, accompanied by a smooth white butter sauce 21

Sautéed baby vegetables with fettuccine with pesto basil sauce 18

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Fish courses | Meat courses | Desserts | Specials

Children's Menu

Sautéed Chicken breast served with rice or fettuccine
tomato and Parmesan cheese on the side

or

Bone less salmon filet served with white rice or pasta

The children's meal includes one of the above plates
with two scoops of ice cream for dessert and a soft drink
13

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Meat courses | Vegetarian courses | Desserts | Specials

Lemon tart with fruits

Desserts

Red fruit and passion fruit mousseline served with kiwi coulis sauce 11

Chocolate delight served with fresh fruits and coulis 12

"No way around it" concerto of white chocolate mousse, hot baked fondant
and iced dark chocolate drizzled with hibiscus coulis sauce 12

Hot chocolate profiteroles filled with fresh vanilla ice cream 9

Lemon tart with caramel served with mango sherbet 10

Nougat "Montélimart" crème brûlée with a crunchy caramel topping 8

Baked Alaska - baked merrengue with a layered filling of vanilla, chocolate, and strawberry ice cream 9

Frozen chocolate mousse served on a crispy cookie
gratinéed with almond and coconut cream, bananas, caramel sauce, and vanilla ice cream 12

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Meat courses | Vegetarian courses
Children's Menu | Specials

Specials

Duck spring rolls with a spicy red sauce with
an braised endive and goat cheese tart

Nems, a crispy egg roll filled with duck liver and vegetables in a soy vinaigrette

Braised endive with honey, goat cheese, and rosemary

Beef tenderloin with a porcini and risotto with girolles

Chicken stuffed with foie gras and oyster mushrooms

Jump to: Hot Appetizers | Cold Appetizers | Soups | Fish courses
Meat courses | Vegetarian courses
Children's Menu | Desserts