Last update: 25 Oct, 2008
#1 Menu group: A La Carte
1) Menu name: Oysters from France
Menu description: Minimum Order of 6 Pieces. Prices are subject to 10 percent service charge and local prevailing government taxes.
| Dish Name | Dish Description | Price |
| Ecaille d'Argent | From Marennes in the Charente-Maritime, Ostréiculteur David Hervé | $9.00 per piece |
| Tasmanian | Australia | $6.00 per piece |
| Oyster Tartar | Chopped oyster, avruga caviar, salmon egg, shallot, chive | $12.00 per piece |
2) Menu name: Caviar from Iran and France
Menu description: Minimum serving of 20 grams with condiments and blinis. Prices are subject to 10 percent service charge and local prevailing government taxes.
| Dish Name | Dish Description | Price |
| Golden Oscietra | Iran | $160.00 per 10grams |
| Beluga | Iran | $240.00 per 10grams |
| Baeri | France | $65.00 per 10grams |
3) Menu name: Premium specialty
Menu description: With 5 grams Baeri French caviar. Prices are subject to 10 percent service charge and local prevailing government taxes.
| Dish Name | Dish Description | Price |
| White asparagus with Baeri French Caviar and oyster dressing | Items are seasonal and subject to availability, plus tax and service charge | $45 per piece |
4) Menu name: Appetizers
Menu description: Prices are subject to 10 percent service charge and local prevailing government taxes.
| Dish Name | Dish Description | Price |
| Terrine de foie gras marbrée aux poivres verts et sauternes | Marbled terrine of duck liver with green pepper corn and Sauternes | $36.00 |
| Foie gras de canard poêlé et sauce aux raisins et champagne | Pan seared duck liver with grape and champagne sauce | $38.00 |
| Salade de homard à l'avocat et gazpacho de tomates aux herbes | Canadian lobster with cocktail Cognac-dressing, avocado with tomato gazpacho | $42.00 |
| Saumon mariné 'maison', oignon, fenouil et raifort confit, caviar Avruga | House marinated salmon with onion and fennel confit with horseradish and Avruga caviar | $32.00 |
| Salade de mesclun aux pousses de moutarde, avocat, tomate confite et asperges | House mesclun salad with mustard and endive leaves, avocado, sundried tomato and green asparagus (Extra $8 with parma ham) | $28.00 |
5) Menu name: Soup and Consommé and Middle Course
Menu description: Prices are subject to 10 percent service charge and local prevailing government taxes.
| Dish Name | Dish Description | Price |
| Bisque de homard et Saint Jacques à l'aïoli et croûtons | Lobster bisque soup with sea scallop, garlic aïoli and croutons | $28.00 |
| Consommé de champignons aux morilles et truffe et sa raviole | Consommé of mushroom with morels, truffle and its ravioli | $26.00 |
| Demie douzaine d'escargots cuits à l'ail et persil | Oven baked half dozen of escargots with garlic and parsley | $24.00 |
| Ravioli ouvert de chair de crabe aux asperges et cumin, sauce à l'orange | Open ravioli with sautéed crabmeat with green asparagus and cumin, orange and lobster sauce | $28.00 |
6) Menu name: Fish and Shellfish
Menu description: Prices are subject to 10 percent service charge and local prevailing government taxes.
| Dish Name | Dish Description | Price |
| Filet de bar cuit à l’huile d’olive de Nyons, mélange de tomates, capres | Oven baked French sea bass with Nyons olive, medley of tomato, capers and onions | $48.00 |
| Cabillaud à la Provençale au basilic, balsamique et ratatouille | Roasted cod « à la Provençal » with basil oil and balsamic jus, vegetable ratatouille | $46.00 |
| Saumon de la Nouvelle Zélande en croûte d'orange, sauce au vin d'arbois | New Zealand King Salmon with orange crust, « Arbois » yellow wine sauce | $40.00 |
| Saint Jacques d'Hokkaido rôties, risotto aux herbes et sauce au champagne | Pan seared Hokkaido scallops with herbs risotto and Champagne sauce | $48.00 |
7) Menu name: Meat and Poultry
Menu description: Prices are subject to 10 percent service charge and local prevailing government taxes.
| Dish Name | Dish Description | Price |
| Canard de l’Huppe avec son confit, foie gras et rillettes, sauce au miel et citron | Roast Huppe duck with foie gras, confit and rillettes, honey, walnut and lemon sauce | $58.00 |
| Filet d'agneau rôti au caviar d'aubergines, sauce au poivron rouge et romarin | Roast lamb rack with eggplant caviar, bell pepper and rosemary sauce | $52.00 |
| Filet de bœuf au vin rouge et pomme de terre sautées á la lyonnaise | Pan seared beef tenderloin with sautéed Lyonnaise potato and Bordelaise red wine sauce | $58.00 |
| Faux filet de Bœuf « Wagyu » en sauce Béarnaise (220g OR 120G) | Premium « Wagyu » striploin with Bearnaise and green pepper corn sauce | $120 for 220g / $68 for 120g |
8) Menu name: Side dishes
Menu description: Prices are subject to 10 percent service charge and local prevailing government taxes.
| Dish Name | Dish Description | Price |
| Mélange de champignons sauteed aux échalottes et persil | Mélange of forest mushroom with shallot and parsley * (V) | $16.00 |
| Asperges vertes aux oranges confites (sautées ou à la vapeur) | Green asparagus with orange zest (sautéed or steamed) (V) | $14.00 |
| Haricots verts sautés et escabêche | Sautéed French beans with onion and bell pepper « escabêche » (V) | $12.00 |
| Purée de pomme de terre au beurre | Buttered mashed potatoes * (V) | $10.00 |
| Salade de mesclun à l'avocat, betterave, tomate, radis et vinaigrette de balsamic | House mesclun salad with avocado, tomato, beetroot, radish and balsamic dressing | $14.00 |
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| (V) – Vegetarian dish | | |
9) Menu name: Cheese « Affinés » and Condiments
Menu description: Prices are subject to 10 percent service charge and local prevailing government taxes.
| Dish Name | Dish Description | Price |
| Chariot de fromages affinés de La Fromagerie | 'La Fromagerie' trolley of Affinés French cheese (5 selections) | $28.00 |
10) Menu name: Desserts et Gourmandises
Menu description: Prices are subject to 10 percent service charge and local prevailing government taxes.
| Dish Name | Dish Description | Price |
| Gâteau tiède au chocolat et pralines, mélange de baies** | Warm chocolate and praline cake with medley of berries | $18.00 |
| Crème brulée à la vanille, baies fraîches | Traditional crème brulée with berries | $16.00 |
| Croustade de poire aux amandes et sauce au chocolat et Willyam's** | Warm crispy of pear with almond and chocolate sauce with wylliam's | $20.00 |
| Soufflé chaud pour 'tous les deux' sauce chocolat ou crème anglais | Hot soufflé for two persons with choice of sauces:Chocolate sauce or Vanilla cream | $40.00 |
| Crêpes Suzette Saint Julien flambées au Grand Marnier et glace vanille | Le Saint Julien orange Crepes Suzette with Grand Marnier (for two persons) | $40.00 |
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| Seasonal fruit sorbet and berries are available on request(please refer to service staff) | | |
| **Dessert items contains NUTS | | |
#2 Menu group: Luncheon
1) Menu name: Executive Luncheon
Menu description: $52.00** per person. Prices are subject to 10 percent service charge and local prevailing government taxes.
| Dish Name | Dish Description | Price |
| APPETIZERS: | select 1 appetizer from this group | |
| CARPACCIO DE 'KING FISH' OR | Australian King fish carpaccio with citrus dressing and micro cress salad | |
| TRADITIONNEL 'PÂTÉ EN CROUTE' OR | 'Pâté' of veal, pork and bacon with brandy and mushroom in pastry crust | |
| BISQUE DE HOMARD | Signature lobster bisque with aiïoli, gruyère and crôutons | |
| | |
| MAIN COURSE: | select 1 main course from this group | |
| BOEUF BOURGUIGNON OR | Classic beef stew in the red wine served with delight mash and medley vegetables | |
| PAVÉ DE LOTTE « MONTER AU BEURE » OR | Oven baked New Zealand Monkfish, roots vegetables 'Indian spice' butter sauce | |
| RAVIOLI DU JOUR | Le Saint Julien's home made ravioli | |
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| DESSERT: | select 1 dessert from this group | |
| ASSIETTE DE FROMAGES OR | Platted of cheese selection from 'La Fromagerie' | |
| POIRE BOURDALOUE OR | Poached Pear served with a frangipane cream, liquorice ice cream | |
| SORBET DE SAISON | Home made seasonal sorbet | |
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| CAFÉ OU THÉ | Coffee or tea with petits fours | |
#3 Menu group: Dinner Saint Julien Menu
1) Menu name: Set Dinner
Menu description: $148** per person with main course selection of oven baked veal loin and cod fish. $188** per person with main course selection of Premium Wagyu beef striploin. Prices are subject to 10 percent service charge and local prevailing government taxes.
| Dish Name | Dish Description | Price |
| FOIE GRAS POCHE | Sliced of poached duck liver in red wine and smoked duck breast, french beans with balsamic dressing | |
| HOMARD A L'ORANGE | Medley of seared lobster and Mediterranean vegetables, orange emulsion and celery cress | |
| RAVIOLI AUX CHAMPIGNONS | Open ravioli with seasonal sauté mushrooms, truffle and mushroom sauce | |
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| FAUX FILET DE BOEUF 'WAGYU' / WAYGU BEEF STRIPLOIN OR | Grilled 'Wagyu' beef striploin, French beans, garlic tomato Béarnaise sauce | |
| OR | | |
| FILET DE VEAU | Oven baked veal loin served with classic macaroni gratin Red wine sauce | |
| OR | | |
| CABILLAUD | À la nage Cod fish served with consommé of seafood Medley of seasonal vegetables | |
| FROMAGES / CHEESE | Selection of 'La Fromagerie' cheese from our cheese trolley | |
| OR | | |
| CERISE ET CHOCOLAT | 'Tanzania' chocolate mousse with duo of cherry compote and vanilla ice cream | |
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| CAFÉ and THÉ | Coffee or tea with petits fours | |
