Le Yaca French Restaurant Menu

Signature mountain style onion soup.

Soup of the day.

Grilled Scottish salmon, sautéed spinach, and crispy potatoes, choice of: Lemon & Caper Butter Sauce | Heart Healthy Sauce Vierge

French "crêpe" filled with lump crab meat, spinach, Swiss cheese served with béchamel.

Pan seared jumbo lump crab cake (almost no binder), beurre blanc sauce.

Beef tenderloin* & sliced ham, sauteed spinach, crispy potatoes, poached eggs served with hollandaise sauce.

Grilled Berkshire pork tenderloin, crispy potatoes apple and apricot chutneys, port wine sauce.

Pan seared chicken scallopini, crispy potatoes, vegetables served with choice of : Mushroom Cream Sauce | Lemon Capers, Parsley, Beurre Blanc Sauce

Grilled Maine LobsterTail Poached in olive oil Choice of : - Crispy Potatoes & Spinach - Orzo Risotto Choice of : - Shallot, Beurre Blanc - Truffle Vinaigrette

(Beef Tenderloin, Deglazed with Cognac & Peppercorn Demi-Glace, Potato pie)

(Diver sea scallops, Wild Pink Shrimps, Orzo Risotto, Vegetable Medley, Parmesan Velouté)

(Twin Beef wellington with Roquefort cream sauce and Port Wine Sauce)

Warm chocolate cake, vanilla ice cream candied hazelnuts.

Passion fruit, raspberry & lemon.

+ $8.00 | Must be ordered at the beginning of meal.

Rich chocolate truffle cake & moscato sorbet.

Thin puff pastry crust with caramelized sliced apples vanilla ice cream.

French style cheesecake, berries, coulis & raspberry sorbet.

Chef's version of tiramisu, espresso ice cream.

Our signature mountain style French onion soup.

Soup of the day.

Grilled salmon crispy potatoes and spinach, choice of: Shallots, Capers, Beurre Blanc Sauce | Sauce Vierge Heart and Healthy

Pan seared scaoppini, vegetables medley lemon capers beurre blanc sauce or Mushroom cream sauce.

Grilled tenderloin porc, apple chutney, crispy potatoes, port wine sauce.

Wild red shrimps, orzo risotto, vegetable medley, baked with parmesan velouté "en cocotte".

(Vegetable Medley and choice of sauce: -Peppercorn, -Roquefort, -Port Wine)

Fish of the Day

Pan Seared Jumbo Lump Crabe almost no binder, Beurre blanc sauce

Our signature mountain style, French onion soup.

Soup of the day.

Fish of the day.

Pan seared jumbo lump crabe almost no binder, beurre blanc sauce.

(Wild Red Shrimps and Scallops, Orzo, Risotto, Vegetable medley, Baked with parmesan Velouté "En Cocotte")

(Grilled tenderloin porc, apple Chutney, crispy potatoes, Port wine sauce)

Pan seared scallopini, vegetable medley with lemon capers beurre blanc or Mushroom cream sauce)

(Grilled Salmon, crispy potatoes and spinach with choice of: -Shallot, Capers, Beurre blanc sauce, Sauce Vierge heart and Healthy

(Thin French Crêpe Stuffed with Lump Crabe Meat, Spinach, Swiss cheese and Bêchamel)

French style cheesecake with berries and raspberry coulis.

Warm chocolate cake with vanilla ice cream sauce.

Lemon mousse on top of thin almond crust, raspberry coulis.

Rich Flourless chocolate Truffle Cake

Made with Madagascan Vanilla Bean

Raspberry, lemon, passion fruit

Homemade Apple Tart with vanilla ice cream

Thinly sliced raw salmon*, shallots and chives, lemon juice, olive oil, capers.

Hand cut sashimi grade ahi tuna loin*"tartare", crispy potatoes, ginger vinaigrette, mixed greens.

Salad of tiny green, lentils, endive, avocado, heirloom tomato, asparagus tips, sherry vinaigrette.

Mixed green, heirloom tomatoes, roasted nuts topped with sliced grilled chicken, served with dijon & sherry vinaigrette.

Mixed greens and salad, heirloom tomatoes, roasted nuts, topped with sliced seared beef tenderloin and served with dijon & sherry vinaigrette.

Pan seared fresh duck liver*, served with crispy potatoes, white peach and port wine sauce.

Pan seared diver sea scallops, tender greens and crispy potatoes, truffle vinaigrette.

Wild pink shrimps, orzo risotto, asparagus with saffron champagne sauce.

6oz Maine lobster tail poached in olive oil then grilled, served with orzo risotto • Choice of: Shallot & Beurre Blanc | Truffle Vinaigrette

Pan seared fresh filet of fish of the day topped with lump crab meat, sautéed spinach, shallot, saffron champagne sauce.

Twin filets of beef tenderloin*, crispy potatoes, spinach peppercorn cognac & demi-glace sauce, and roquefort cream sauce.

Pan seared diver sea Scallops, Champagne saffron sauce served with Spinach and Du Puy Lentils

6oz Center cut Beef Tenderloin Potato Pie and Vegetable Medley Choice of sauce: -Cognac Peppercorn Sauce -Roquefort Sauce -Shallot Port Wine Sauce

Sea Scallops with Orzo Risotto, Vegetable Medley Baked with Parmesan Velouté.

Regular and decaffeinated.

Kahlua and Amaretto with fresh whipped cream.

Jameson Irish Whiskey and Coffee with fresh whipped cream.

Pineapple, orange, vanilla oak.

Aged cognac, cabernet sauvignon and cabernet Franc, berry flavor with woodsy aroma.

Espresso with vodka, dark creme de cacao and frothed cream.

Godiva chocolate liqueur, vanilla vodka, dark creme de cacao, cream and dark chocolate drizzle.

FRENCH SPARKLING BRUT FRENCH BRANDY, ORANGE BITTERS BROWN SUGAR CUBE, ORANGE TWIST

FRENCH SPARKLING BRUT LONDON DRY GIN, FRESH LEMON JUICE POWDERED SUGAR, LEMON TWIST

FRENCH SPARKLING BRUT POACHED WHITE PEACH, PEACH SCHNAPPS

MIDORI, TRIPLE SEC ORANGE JUICE, PINEAPPLE JUICE LEMON JUICE, FRESH LIME JUICE ON THE ROCKS

JACK DANIELS HONEY, ANISETTE CHAMPAGNE BALL

VERY SMOOTH DRINK JACK DANIELS HONEY WHISKEY, CRANBERRY JUICE, SPLASH CAMPARI & PAMA, BLACK TEA

Le Yaca signature, puree mountain-style onion soup.

Soup of the day.

Grilled Berkshire pork tenderloin*, apple chutney, crispy potatoes, port wine sauce.

Pan seared jumbo lump crab cake (almost no binder) served with beurre blanc sauce.

Pan seared chicken scallopini choice of sauce: Mushroom Cream Sauce | Lemon, Capers, Parsley Beurre Blanc

Wild pink shrimps, orzo risotto, vegetable medley, baked with parmesan veloute.

Your waiter will be happy to describe how the chef will prepare today's fish.

6oz beef tenderloin*, cognac peppercorn demi glace | 5oz jumbo lump crab cake, beurre blanc

6oz beef tenderloin, cognac peppercorn demi glace | 6oz maine lobster tail*, beurre blanc

6oz maine lobster tail* | 5oz jumbo lump crab cake, beurre blanc

Beef tenderloin cognac peppercorn demi glace | Seared shrimps*, orzo risotto, champagne saffron sauce

Diver sea scallops, orzo risotto, vegetable medley, parmesan velouté.

Light lemon mousse, thin almond crust, raspberry coulis.

House specialty: rich flourless, chocolate truffle cake, Moscato sorbet.

Warm chocolate cake, vanilla ice cream.

French style cheesecake, berries and raspberry sorbet.

Made with Madagascan vanilla beans.

Passion fruit, raspberry, lemon.

Chef's version of tiramisu, espresso ice cream.

+ $8.00 | Must be ordered at beginning of meal.

Baked snails with garlic and parsley butter.

Hand cut ahi tuna classic tartare, ginger vinaigrette.

Hand cut Filet Mignon Prepared the French Traditional way

Mixed greens served with grapes and dijon vinaigrette.

Soup of the day.

Pan seared sole meuniere served deboned for your convenience.

6oz Beef Tenderloin*, Cognac Peppercorn Demi-glace 6oz Maine Lobster Tail*, Beurre Blanc Sauce

4 cheeses of the day hand picked by chef served with dry fruits and nuts.

Poached white peach served with homemade whipped cream, creme anglaise and a raspberry coulis.

Rich flourless Truffle chocolate cake

Soup of the day.

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) classic tartare, ginger vinaigrette.

Salad of beluga black lentils, avocado, heart of palm, tomato concassé, asparagus, frisée, sherry vinaigrette.

Baked snails (5) with garlic and parsley butter and tomato concassée.

Thin French “crêpe”, lump crab meat, spinach, béchamel with Swiss cheese.

Seared diver scallops, crispy potatoes, truffle vinaigrette.

Thinly sliced raw salmon*, lemon juice, olive oil, capers and shallots.

Hand cut Filet Mignon Prepared French Traditional way

Lobster tail served with orzo risotto and a beurre blanc sauce

Pan seared diver sea scallops, champagne sauce with a touch of saffron, served with spinach & du puy lentils.

Twin pan seared jumbo lump crab cake (almost no binder), sauce “beurre blanc”.

Twin lobster tails poached in olive oil, shallot “beurre blanc” sauce.

Pan seared classic dover sole meuniere (brown butter) chef’s deboned for your convenience.

Grilled berkshire pork tenderloin*, apple chutney, crispy potatoes, port wine sauce.

Wild pink shrimps, orzo risotto, asparagus, champagne saffron sauce.

Seasonal roasted vegetables | Please ask your Waiterfor Chef’s preparation.

Seared duck breast*, caramelized white peach, foiegrasand port wine sauce.

Seared beef tenderloin*, deglazed with cognac and peppercorn demi-glace.

*Seared beef tenderloin*, roquefort, demi glace & cream.

Seared beef tenderloin*, topped with seared “Foie Gras”, truffle port wine reduction.

Roasted rack of lamb* lentils, tomatoes, pesto, spinach, lamb jus.

Pan Seared Chicken Scallopini • Choice of sauce: Mushroom cream sauce | Lemon, capers, parsley beurre blanc

Prime Veal Scallopini* Choice of Sauce: - Lemon, Capers, Parsley, Beurre Blanc - Mushroom Cream Sauce

Merguez lamb sausage, lamb leg confit & lambchop*au jus with crispy potatoes, du puy lentils & spinach.

With vanilla ice cream.

Signature “mountain-style” French onion soup.

Tender greens, sliced grapes, dijon vinaigrette.

Cheese selection, dry fruits & nuts, mixed greens.

Salad of beluga black lentils, avocado, heart of palm, frisee, tomato concasse, asparagus, sherry vinaigrette.

Thinly sliced raw salmon*, lemon juice, olive oil, capers and shallots.

Baked snails (5) with garlic and parsley butter and tomato concassée.

Ahi tuna*, ginger vinaigrette, classic tartare.

Thin French crepe stuffed with lump crab meat, spinach, bechamel with Swiss cheese.

Wild pink shrimps*, orzo risotto, vegetable medley, parmesan velouté.

Pan seared sea scallops*, tender greens and crispy potatoes, truffle vinaigrette.

6oz Maine lobster* tail poached in olive oil, then grilled served with crispy potatoes, beurre blanc.

Pan seared jumbo lump crab cake (almost no binder), beurre blanc.

Grilled fresh filet of Scottish salmon*, orzo risotto, champagne saffron sauce.

Pan seared chicken scallopini, sauteed vegetables sauce choice of: Lemon, Capers, Parsley Beurre Blanc | Mushroom Cream Sauce

Grilled Berkshire pork tenderloin, apple and apricot chutney, crispy potatoes, port wine sauce.

Twin filets of beef tenderloin served with cognac pepper corn and Roquefort sauce.

Vegetable Medley and choice of sauce -Peppercorn, Roquefort and Port wine sauce

Sea scallops with orzo risotto, vegetable medley baked in a Parmesan Velouté

House Speciality: Rich Chocolate Truffle Cake, Moscato Sorbet

Chef's version of tiramisu, served with espresso ice cream.

Chef’s version of cheesecake served with berries, coulis and raspberry sorbet.

Delicate combination of light citron mousse, thin almond crust, fresh raspberry sauce.

Warm chocolate cake, vanilla ice cream, candied hazelnuts.

Dinner only | Thin puff pastry crust topped with thinly sliced apples and sugar, baked until caramelized, served with a scoop of vanilla ice cream.

Passion fruit, raspberry, and lemon.

Poached white peach with whipped cream, “crème anglaise” and raspberry coulis.

Tiramisu, chocolate molten, vanilla bean ice cream, and choice of Espresso or Cappuccino.

4 cheeses of the day, dry fruits and nuts.

$8.00 supplement on Prix-Fixe Dinner Menu | Allow at least 25 minutes.

Angel hair pasta and grilled chicken served with parmesan cheese.

Beef tenderloin served with crispy potatoes and a port wine sauce.

Salmon filet served with crispy potatoes and a beurre blanc sauce.

Made with Madagascan vanilla bean.

Served with vanilla ice cream, hazelnuts, and vanilla sauce.

House salad, grapes and traditional Dijon Vinaigrette

Soup of the day

-6oz Beef Tenderloin*, Cognac Peppercorn Demi glace -6oz Maine Lobster Tail*, Beurre Blanc

-6oz Maine Lobster Tail* -5oz Jumbo Lump Crab Cake, Beurre Blanc

Selection from the Chef of 4 cheeses

Poached Peach

Rich flourless Truffle chocolate cake

Tiramisu, chocolate molten with vanilla bean ice cream and choice of espresso or capuccino