Emiles
545 S 2nd St, San Jose, CA 95112 (408) 289-1960Main
Starters
with butter, garlic and white wine on grilled polenta
classically prepared in a seasoned herb butter
with mustard, shaved Parmesan cheese, extra virgin olive oil and greens
served in a lobster sauce with fleurons
with sausage, tomato, parmesan, gruyère and cream
served with Toasted French Bread
with roasted garlic aioli, fresh greens with orange segments
Soups and Salads
with Buffalo Mozzarella with diced shallots, fresh basil, vinaigrette
filled with creamy goat cheese, a bouquet of greens, sliced pears, roasted walnuts and a Port reduction
with a dressing of olive oil, mustard, garlic, lemon juice, a hint of cream and chopped egg
a Swiss specialty salad that changes with the season and is served with Beef Prociutto
with bacon and honey vinaigrette, sun dried tomato croutons
please ask the waiter
a house favorite, gratinee with gruyere and parmesan cheeses
Les Petites Assiettes
this section a new addition to our menu, which give you the opportunity to order smaller portions at a lower price yet also enabling you to create your own tasting menu, or simply giving you the option to taste a greater variety of items. enjoy!
scallops, prawns, clams and other assorted seafood in a fish and saffron broth, vegetable garnish and roasted garlic crouton
crisply sauteed with caper lemon butter, Yukon gold Mashed potato and fresh vegetable
served on Dungeness Crab mashed potato, bearnaise sauce with vegetables
with ricotta cheese, baked with Mornay and tomato sauce
with roasted root vegetables and grilled polenta croutons
served with bacon braised Napa cabbage and mustard sauce
with ‘gratin dauphinoise’ potato and vegetables
with demi glace, lemon, capers and a touch of cream, jasmin rice
Entrees and Signature Dishes
filets of beef, veal and lamb, on grilled potato croutons, each served with it own sauce and garnished with fresh vegetables
a Swiss specialty with thin-sliced veal filet sautéed with shallots, mushroom, demi-glace and a touch of cream with ‘rosti potato’ (served table-side)
with a rosemary cabernet sauvignon sauce, a slice of blue castello cheese, mashed potato and medley of vegetables
served with ‘gratin dauphinoise potato tower’ sautéed spinach and goat cheese, natural lamb jus with aged balsamic vinegar
with a lime butter sauce and a petite grilled filet with béarnaise sauce, mousseline purée of parsnip and yukon gold potatoes
with grand marnier and orange sauce, raisin, glace de canard, served with ‘macaire potato’ and vegetables
sauteed veal filet medallions with a morel mushroom sauce
prawns and fresh fish of the day in a lobster sauce and served in a puff pastry shell with fresh vegetables
Cheese anyone
Assorted domestic and imported cheeses with fruit and nuts
Desserts
(minimum for two persons)
(minimum for two persons)
in season with our own ice cream, a house specialty
with house made vanilla ice cream, rhubarb and strawberry compote, passion fruit and raspberry sauce, garnished berries and whipping cream
cold raspberry zabagione and sacher torte, coated with dark chocolate, served with raspberry sauce
with raspberry sauce and whipping cream
with caramel sauce and pistachio ice cream
made sorbets with vodka
