LeMont Restaurant Menu

Chef's Starter

Fresh Homemade Soup-Of-The-Day

French Onion Soup Au Gratin

Pumpkin Bisque

Served with a honey creme fresh

Calamari

Tender calamari fried to a golden brown and served with spicy marinara

Stuffed Banana Peppers

A blend of sweet sausage, ground veal and angus beef, topped with provolone and asiago cheese on a bed of marinara

Caprese Ravioli

Homemade fried cheese ravioli, layered with roma tomatoes, buffalo mozzarella cheese and fresh basil, drizzled with a sweet balsamic glaze

Escargot Aioli

Organic farm raised escargot, sautéed with new garlic, on a bed of baby spinach and parma crostinis

Colossal Shrimp Cocktail

Served with our zesty cocktail sauce and a fresh lemon

Prosciutto Stuffed Shrimp

Plump gulf shrimp stuffed with boursin cheese, gently wrapped with imported prosciutto, baked and drizzled with an almond bearnaise

Lobster and Shrimp Croute

Tender south african lobster meat with plump gulf shrimp, baby new fennel, vine ripened tomatoes, fresh, organic tarragon blended with bel paese and boursin cheeses, baked with a french puff pastry d

Duck L’orange

Tender airline duck breast, seared with kiln dried apricots and deglazed with a touch of Gran Marnier on a bed of organic baby watercress

Colossal Crabmeat Hoezel

Served with our famous hoezel dressing or cocktail sauce

Broiled Lobster Tails

Twin lobster tails served with drawn butter, fresh lemon and topped with candied lemon zest with a caper cilantro rice and vegetable du jour

Trout Meuniere Almondine

Flakey trout encrusted with toasted almonds, baked to perfection and drizzled with a beurre noisette, served with starch and vegetable du jour

Huckleberry Salmon

Center-cut King salmon, fire-seared with seasonal fresh huckleberries, fresh lemon juice, red wine vinegar, placed atop baby micro greens and crisp watercress, drizzled with a white Balsamic reductio

Macadamia Scallops

Plump, tender sea scallops, dusted in toasted macadamia nuts and baked to perfection, drizzled with a hazelnut beurre blanc served with a creamy jasmine rice blend and vegetable du jour

Crab Cakes

Jumbo lump crab cakes, pan seared with dijonnaise sauce. Accompanied with starch and vegetable du jour

Pomegranate Chilean Sea Bass

Blackened, broiled or grilled center-cut Chilean sea bass, marinated in freshly squeezed orange juice and a touch of gran marnier, finished with a pomegranate orange fennel relish, accompanied with a

Chef’s Daily Creation

Your server will inform you of today’s inspiration! Served with a designated starch and vegetable du jour

Veal Portobello Francese

Tender veal scaloppini, dipped in egg and flour, sauteed with baby portobello, sweet roasted red peppers, artichoke hearts and scallions, laced with an enriched demi-glaze, served on a bed of importe

Angus Prime Rib

Aged prime rib slow roasted to your preference, accompanied with a creamy horseradish sauce, natural au jus and potato & vegetable du jour

Lamb Persille

Organically raised new Zealand rack of lamb, roasted with a blend of Dijon mustard and fine herbs with a light burgundy demi glaze, accompanied with a Beurre noir of wild rice and vegetable du jour

Veal St. Croux

Tender veal scaloppini stuffed with plump Gulf shrimp, jumbo lump crab, mascarpone cheese, sweet south african lobster sautéed with a coral brandy sauce served with a risotto Milanese and vegetable

Filet Newburgh

Twin medallions of filet, fire seared to perfection, with plump gulf shrimp, sea scallops, jumbo lump crab and laced with mornay sauce served with potatoes and vegetable du jour

Filet Mignon

Center-cut filet, wrapped in apple smoked bacon, flame grilled to your preference, served with starch and vegetable du jour and house bearnaise

New York Sirloin Steak

Center-cut sirloin steak, fire-seared to your preference with a horseradish demi-glaze accompanied with starch and vegetable du jour

Veal Osso Bucco

Classically prepared, slow roasted with winter rooted vegetable accompanied with a truffle Arborio rice

Hunters Quarry

Center-cut cervena venison chop, pan seared with a fresh huckleberry glaze, rosemary infused dandelion sausage, stuffed baby quail, and a honey dijon boar chop served with a blended wild rice and veg

Cafe Espresso (Regular Or Decaf)

Cappuccino (Regular Or Decaf)

Espresso topped with frothed milk

Cafe Lemont

Enjoy the finest blend of jamaican coffee with cointreau, kahlua, topped with heavy cream and sprinkled with ground cinnamon

Cafe Jamaican

Our finest jamaican coffee with bacardi select, disaronno, and heavy whipped cream, topped with galliano

Irish Coffee

World blend coffee, jameson irish whiskey and whipped cream, topped with green creme de menthe

Nutty Irish Coffee

World blend coffee, with frangelico and tuaca

Tennessee Tea

Hot tea and jack daniel’s tennessee honey

Flaming Desserts Prepared Tableside

Baked alaska, bananas foster, cherries jubilee crepes suzette

Cafe Raspberry Mocha

Finest jamaican coffee with pinnacle chocolate whipped, and chambord, topped with heavy, whipped cream and shaved chocolate

Cafe Don Quixote

Our finest blend coffee with brandy and kahlua, topped with heavy cream and powdered nutmeg

Almond Joy

Our finest blend coffee with bacardi rock coconut and pinnacle chocolate whipped

Torte Du Jour

Marble Chocolate Mousse Cup

Cannoli

Creme Brulee

Cappuccino Cake

Carrot Cake

Chocolate Mousse Cake

Coconut Cake

Ny Style Cheesecake

Seasonal Berries With Chambord

Burnt Almond Torte

Chocolate and Grand Marnier or Raspberry

Please pre-order soufflés with your dinner as preparation time is one half hour

Souffles

All of the flaming desserts listed above are made for two or more persons

Lemont Salad

Fresh mesclun greens, beefsteak tomatoes, hearts of palm, red onion, chiffonade of carrots and homemade croutons, served with our traditional lemont vinaigrette or your choice of dressing

Caesar Salad

Classically prepared tableside

Harvest Beet Salad

Roasted beets, winter squash, toasted walnut, kiln dried cherries, roma tomatoes on organic field greens with an almond orange vinaigrette

Bartlett Pear Salad

Poached baby pear, season cranberries, toasted pecans, crumbled bleu cheese atop organic baby spinach with an apple cider vinaigrette

Pappardelle Santa Fe

imported pappardelle pasta, tossed with grilled chicken, zesty banana peppers, roma tomatoes, sweet bell peppers, kalamata olives, roasted garlic and shiitake mushrooms, topped with feta cheese and a

Pumpkin and Sweet Potato Ravioli

Tossed in a creamy tarragon sage sauce and drizzled with a honey creme fraiche, toasted pignoli nuts

Vegetable Strudel

Seasonal vegetables, sauteed with roasted garlic, curry and a touch of gran marsala, gently wrapped in thin sheets of phyllo dough, baked to a golden brown and laced with a thyme vegetable glaze serv

Neptune Penne Mozzarella

Tender lobster meat, plump gulf shrimp and sweet scallops tossed with roma tomatoes, roasted garlic, sweet basil, fresh buffalo mozzarella over gluten-free imported penne. served with vegetable du jo

Maple Poulet

Maple rubbed whole baby poulet, slow roasted with fresh honeycomb, dates, figs and toasted walnuts, served with a creamy apple arborio rice and vegetable du jour

Chicken Margherita

Organic free range breast of chicken, stuffed with bal paese cheese, pancetta, sundried tomatoes and fresh basil, pan seared to perfection with a touch of sherry and sauce natural, served with potato

Cranberry Pork Loin

Apple smoked bacon wrapped pork loin, seared to perfection, laced with a fresh cranberry, watercress and scallion chutney, served with a sweet potato puree and vegetable du jour

Roast Raspberry Duck

Maple leafs finest free range golden label duckling roasted crispy served with a wild raspberry sauce, served with starch and vegetable du jour

Steak Diane Tableside

Twin filets with a blend of forest mushrooms, garlic and rosemary, simmered in a brandy enriched demi glaze on a nest of wild rice with vegetable du jour

Chateaubriand For Two

Center-cut herbal roasted tenderloin of beef classically served with an ornate bouquetiere of fresh seasonal vegetables and served with a roasted shallot bordelaise