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Le Yaca French Restaurant
Purée mountain-style" French onion soup.
House salad ~ light traditional dijon vinaigrette, sliced grapes.
Pan-seared fresh duck liver, caramelized white peach, port wine sauce.
*hand-cut ahi tuna* (sashimi grade) prepared two ways: classic tartare & seared carpaccio slices, ginger vinaigrette.
Salad of tiny green lentils, Belgian endive, avocado, heirloom tomato, asparagus tips, sherry vinegar, and walnut oil vinaigrette.
Baked snails (5) with garlic and parsley butter and tomato concassée.
Thin French "crêpe", lump crab meat, béchamel with swiss cheese.
White poultry sausage served over apple chutney, port wine sauce.
Salad of pan-seared diver sea scallops, crispy potatoes, truffle vinaigrette.
Thinly sliced raw salmon*, lemon juice, olive oil, capers, and shallots.
Poached filet of fresh Scottish salmon* with fresh herbs, lemon, and capers butter sauce.
Pan-seared diver sea scallops, champagne sauce with a touch of saffron,served with spinach & du puy lentils.
Pan-seared local jumbo lump crab cake (almost no binder), sauce "beurre blanc".
Two lobster tails poached in olive oil, shallot "beurre blanc" sauce.
Pan-seared classic Dover sole meuniere (brown butter) chef's deboned for your convenience.
Sautéed calf's liver*, shallots and port wine reduction.
Grilled Berkshire pork tenderloin*, apple chutney, crispy potatoes, Asian pears, port wine sauce.
Seasonal roasted vegetables (please ask your waiter for the chef's preparation).
Prime veal scallopini*, sautéed spinach, calvados mushroom cream sauce.
Seared duck magret*, caramelized white peach, foie gras, and port wine sauce.
Grilled 8 oz beef tenderloin*, deglazed with cognac and peppercorn demi-glace.
*beef tenderloin*, blue cheese, and port wine cream sauce.
Grilled beef tenderloin*, topped with fresh "foie gras"(2oz.), truffle port wine reduction sauce.
Roasted rack of lamb*lentils, heirloom tomatoes, served with its own juice (25 minutes).
Tender greens, sliced grapes,light dijon vinaigrette.
Signature "mountain-style" French onion soup.
Cheese selection, dry fruits & nuts, mixed greens.
Salad of lentils, Belgian endive, avocado, heirloom tomato, asparagus, sherry vinaigrette.
Thinly sliced raw salmon*, marinated in lemon juice, olive oil, capers and shallots.
Baked snails (4) with garlic and parsley butter and tomato concassée.
White poultry sausage served over apple chutney, port wine sauce.
Ahi tuna*, ginger vinaigrette with a choice of classic tartare or seared slices.
Wild pink shrimps*, orzo risotto, vegetable medley, parmesan velouté.
Thin french "crêpe" stuffed with lump crab meat,béchamel with swiss cheese.
Maine lobster* tail poached in olive oil,crispy potatoes, beurre blanc.
Salad of tender greens, dried cherries, roasted nuts, fourme d'ambert piecetopped with sliced grilled chicken*, apple julienne, shallots, sherry vinaigrette.
Seared beef tenderloin*, mixed greens, heirloom tomato, cherries, roasted nuts,fourme, sherry vinaigrette.
Pan-seared jumbo lump crab cake (almost no binder),beurre blanc.
Prime veal* scaloppini, sautéed spinach,calvados mushroom cream sauce.
Pan-seared sea scallops*, tender greens and crispy potatoes, truffle vinaigrette.
Grilled lamb rack* and merguez sausage, au jus,lentils, heirloom tomatoes, spinach.
Grilled Fresh Fillet of Scottish Salmon*, risotto, champagne Saffron Sauce.
Rich custard base topped with a contrasting layer of hard caramelized sugar.
House speciality: rich chocolate truffle cake, "crème anglaise" sauce.
Chef's version of tiramisu served with espresso ice cream.
The delicate combination of light citron mousse, thin almond crust, fresh raspberry sauce.
Warm chocolate cake, vanilla ice cream, candied hazelnuts.
Poached white peach with "crème anglaise" and raspberry coulis.
Thin puff pastry crust topped with thinly sliced apples and sugar, baked until caramelized, served with a scoop of vanilla ice cream.
Tiramisu, chocolate molten, vanilla bean ice cream,and choice of espresso or cappuccino .
4 cheeses of the day, dry fruits and nuts.
Allow at least 25 minutes.
Mini Grand Marnier Soufflé, Citron Mousse, Molten Chocolate Cake, Tiramisu.
Passion Fruit, Raspberry, and Lemon.
Full city roast, rich body, grown at higher elevations, rich body.
Made with Lavazza coffee.
Tawny sweet, smooth taste, perfect with cheeses & dried fruits.
Medium tawny color. Vanilla flavors, scents of dried fruits, full-bodied, sweet tannins. Long and harmonious finish.
Black color, dense & sweet flavors of raisins and liquorice.
Golden color, hints of flora & citrus, compliments foie gras or chocolate dessert.
Bouquet of pineapple & orange, base of vanilla oak, full-bodied, elegant finish.
100% Semillon, ripe peaches and melons, floral & pecan notes.
Menu for Le Yaca French Restaurant provided by Allmenus.com
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