Stephane's Summer Menu/Stephane's Not Just For Special Occassions
STEPHANE’S STEAK & SEAFOOD UNVEILS
SUMMER THREE COURSE MENU
Boca Raton, FL (May 29, 2013)—Stephane’s Steak & Seafood is offering an exceptional experience for culinary enthusiasts this summer. The restaurant’s new three-course summer menu for just $49.95 per person includes entrée size portions and is available through the end of September, seven days a week from 4 p.m. to closing.
“We have the very finest in steak and seafood and, this summer, guests can experience the elegance and sophistication of Stephane’s with this special new menu,” owner Stephane Lang-Willar said. “We want our guests to know that Stephane’s is not just for special occasions.”
The first course offers choices that include hearts of romaine Caesar salad with garlic croutons and parmesan tuile; escargots—6 escargots roasted in garlic parsley butter with puff pastry and tomato; French onion soup gratinee—traditional onion soup with melted gruyere; salmon tartare—lemon olive oil, capers, onions, dill, pink peppercorn or Oysters Rockefeller—4 baked oysters with creamy pastis spinach and hollandaise.
Entrees include twin filet mignon medallions au poivre (10 ounces) with a peppercorn crust, Madeira cognac peppercorn sauce and a Yukon gold potato puree; Stephane’s surf & turf, Maine Lobster Tail (1/4th pound) and filet mignon (5 ounces) with potato puree and drawn butter and roasted Maine lobster thermidor with button mushrooms, shrimp, creamy cognac sauce, herbed gruyere crust and jasmine rice pilaf. Other entrees offered are duck a l’orange, a 14 ounce pork chop “double cut,” wood fired thick cut 14 ounce rib eye, horseradish crusted cedar plank salmon, macadamia crusted mahi mahi, bouillabaisse or a 2 pound mussel pot either served in a white wine sauce or Provencal style.
Dessert options include Godiva chocolate cake with a Valrhona chocolate sauce; key lime pave with a vanilla foam brulee and graham cracker almond crumble; a floating island—poached meringue floating in vanilla crème Anglaise or petite ménage a trios—a trio of crème brulee—vanilla pistachio and Grand Marnier. The summer three course menu is available for $49.95.
The complete menu appears below:
Summer Three Course Menu
$49.95--7 Days a Week from 4pm to Close
Appetizers
Hearts of Romaine Caesar Salad – Garlic Croutons - Parmesan Tuile
Mixed Green Salad – Mixed Greens - Cucumber - Tomato - Croutons - Vinaigrette
Escargots – 6 Escargots roasted in Garlic Parsley Butter with Puff Pastry and Tomato
French Onion Soup Gratinée – Traditional Onion Soup with Melted Gruyere
Salmon Tartare – Lemon olive oil - Capers - Onions - Dill - Pink Peppercorn
Oysters Rockefeller– 4 Baked Oysters - Creamy Pastis Spinach - Hollandaise
Entrees
Duck A L’Orange
Genuine Long Island Duck Breast - Carrot & Cauliflower Puree - Potato Blinis
Pork Chop“Double Cut” ~ 14 oz
Cauliflower Puree - Apple Compote -Mustard Pan Sauce
Twin Filet Mignon Medallions “Au Poivre” ~ 10 oz
Peppercorn Crust - Madeira Cognac Peppercorn Sauce-Yukon Gold Potato Puree
Wood-Fired “Thick Cut”Rib Eye ~ 14 oz
Aged & Hand Cut - Yukon Gold Potato Puree- Upland Cress
Stéphane’s Surf & Turf
Maine Lobster Tail ¼; lb& 5 oz. Filet Mignon - Potato Purée - Drawn Butter
Roasted Maine Lobster “Thermidor”
Button Mushrooms - Shrimp - Creamy Cognac Sauce
Herbed Gruyere Crust - Jasmine Rice Pilaf
Horseradish Crusted Cedar Plank Salmon
Fresh Horseradish Herb Crust - Grain Mustard Citrus Butter - Jumbo Asparagus
Macadamia Crusted Mahi-Mahi
Vanilla Rum Butter - Roasted Garlic & Poblano Sweet Potato Puree
Bouillabaisse
Tomato, White Wine,Saffron Broth -Shrimp - Mussels - Clams
White Fish - Calamari - Scallop - Potato
Provencalor White Wine Mussel Pot ~ 2 lbs
Provencal: Roasted Garlic & Sundried Tomato Butter - Basil - Thyme - Chili Flake
White Wine: Celery - Onions - Butter - White Wine
Served with Herbed French Fries
Desserts
GodivaChocolate Cake– Valrhona Chocolate Sauce
Key Lime Pavé–Vanilla Foam Brulée - Graham Cracker-Almond Crumble
Floating Island – Poached Meringue floating in Vanilla Crème Anglaise
Petit Ménage a Trois – Trio of Crème Brulée: Vanilla - Pistachio - Grand Marnier
no substitutions please – please notify us of any food allergies
Stephane’s Steak & Seafood
Offering fêted American cuisine with a subtle French flair, Stephane’s Steak & Seafood offers an experience in fine dining quite elite to the region. Celebrated French restaurateur Stephane Lang-Willar has created an oasis of culinary divinity, driven by one of South Florida’s most illustrious chefs, John Belleme. Using the Sous-Vide method of cooking, Belleme, one of only two Sous-Vide Chefs in Florida, brings a new universe of flavors to each masterfully prepared menu item.
Stephane’s offers six unique succulent mussels recipes from its extensive raw bar, perfectly seasoned and prepared steaks, and divine house-made desserts. Its wine list, carefully selected by renowned and award-winningMaster Sommelier Virginia Philip, offers an extensive selection from France and other origins – many of which are not found anywhere else in the United States.
Stephane’s Steak & Seafood is open daily for lunch and dinner and for brunch on Saturdays and Sundays. Reservations can be made by calling 561.893.8838, or through opentable.com. For more information on Stephane’s Steak & Seafood, visit stephanesrestaurant.com; facebook.com/stephanesrestaurant; or follow @stephanesboca.
