Served with creme fraiche and brioche toast points.
Crispy won ton layered with gravlax, goat cheese, herb salad, vegetable relish and balsamic vinegar reduction.
Tiger prawns sautéed with butter, garlic, white wine and lemon, served on a grilled lobster risotto cake.
Served with spinach, cherry tomatoes and goat cheese.
Classically prepared in a seasoned herb butter.
Served with roasted garlic aioli, fresh greens with orange segments.
Summer heirloom tomatoes with herbed goat cheese and delicate petite mache greens.
Filled with creamy goat cheese, a bouquet of greens, sliced pears, roasted walnuts and a port reduction.
Butter lettuce tossed with a dressing of olive oil, mustard, garlic, lemon juice, a hint of cream and chopped egg.
Vanilla flavored vinaigrette, beet oil and vegetable salad.
Bacon and honey vinaigrette, sun dried tomato croutons.
A house favorite, gratinee with gruyere and parmesan cheese.
House made sausages served on braised red cabbage, apples with yukon gold mashed potato, with dijon mustard.
Served with ricotta cheese, fresh basil, wrapped in crepes and baked with tomato and mornay sauce.
Served on a bed of yukon gold crab mashed potato with bearnaise sauce.
Served with brown butter, lemon and capers served with jasmin scented rice.
Served with gratin dauphinoise potato, pomegranate sauce.
Chicken breast, lightly dusted with flour, sauteed to a golden brown, drizzled with a lemon caper sauce, served with tortellini alfredo.
Filet of beef, veal and lamb, on grilled potato croutons, each served with it own sauce and garnished with fresh vegetables.
A swiss specialty of thin sliced veal filet sauteed with shallots, mushrooms, demi glace and a touch of cream, served with seasonal vegetables.
With a madagascar peppercorn sauce, yukon gold mashed potato and a medley of seasonal vegetables.
With pomegranate sauce, served with a potato gratin dauphinoise, and seasonal vegetables.
Served with baby oranges, raisins, grand marnier and orange sauce, served with wild rice and seasonal vegetables.
Scallops, prawns and fresh fish of the day in a lobster sauce and served in a puff pastry shell with fresh vegetables.
Served with our own ice cream, a house specialty.
Served with house made vanilla ice cream, rhubarb and strawberry compote, passion fruit and raspberry sauce, garnished berries and whipping cream.
Zabagione and sacher torte, coated with dark chocolate, served with raspberry sauce.
Served with raspberry sauce and whipping cream.
Served with caramel sauce and pistachio ice cream.
Tossed with a garlic lemon dressing with a hint of cream & chopped egg.
Drizzled with roasted garlic aioli, over fresh greens with orange segments.
Served with warm vinagarette dressin, orange segments, chopped egg & fresh bacon bits.
Served with gruyere & parmesan cheeses. Topped with fried onion nest.
Served with Spinach & goat cheese in red pepper coulis.
Served with sauteed mushrooms.
Served with braised red cabbage.
Served with bearnaise sauce.
Menu for Emiles provided by Allmenus.com
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