Le Yaca French Restaurant Menu

House speciality: rich chocolate truffle cake, "crème anglaise" sauce

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

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 (allow at least 10 minutes)

Passion fruit, raspberry, and lemon

Chef's version of cheesecake served with berries and coulis

Made with lavazza coffee, decaffeinated available

Made with lavazza coffee, decaffeinated available

Ripe peaches, melon and pecan

Pineapple, orange, vanilla oak

Golden color, hints of flora & citrus,compliments foie gras or chocolate dessert

Aged cognac & cabernet sauvignon &cabernet franc grape must, woodsy & meaty aromas

100% semillon, ripe peaches and melons, floral & pecan notes

Lavazza espresso, vodka, crème de cacao, dash of simple syrup, frothed milk on top

Stolichnaya vanilla vodka, chocolate drizzle, godiva chocolate liqueur, crème de cacao, splash of cream, sprinkle of cacao powder

Jameson irish whiskey, coffee and fresh whipped cream

Soup of the day

(House salad, dijon vinaigrette, grapes)

Grilled beef tenderloin*, crispy potatoes, choice of sauce: cognac peppercorn shallot port wine sauce roquefort

Thin french "crêpe" stuffed with lump crab meat, spinach, swiss cheese with béchamel

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

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

Grilled scottish salmon*, crispy potatoes, spinach, choice of: shallots, lemon, & capers beurre blanc sauce truffle vinaigrette

Pan seared diver sea scallops, wild red shrimps, orzo risotto, vegetable medley, baked with parmesan velouté "en cocotte"

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

Pan seared chicken scaloppini, vegetables, crispy potatoes, choice of: ❖ brown butter, capers, parsley sauce * mushroom, calvados cream sauce

French style cheesecake,berries and coulis

House specialty: rich flourless chocolate truffle cake, "crème anglaise" sauce

Made with madagascan vanilla beans

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

Warm chocolate cake, vanilla ice cream, candied hazelnuts

Passion fruit, raspberry, and lemon

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

Hand cut sashimi grade ahi tuna loin*, seasoned in the classic french "tartare" way, crispy potatoes, ginger vinaigrette

Pan seared fresh duck liver*, served with crispy potatoes, port wine sauce

Sautéed calf's liver, onion marmalade, port wine sauce

Salad of tender greens, dried cherries, nuts, fourme d 'ambert pieces, apple julienne, topped with sliced grilled chicken & sherry vinaigrette

Grilled berkshire pork tenderloin, crispy potatoes apple and apricot chutney, dried cherries ,port wine sauce

Pan seared diver sea scallops over du puy lentils, champagne sauce with a touch of saffron

Poached filet of salmon* with fresh herbs lemon and capers butter sauce

Seared beef tenderloin*, tender mixed greens, heirloom tomatoes, roasted nuts, fourme d'ambert, sherry vinaigrette

Ravioles de royan, tomato concasse, ratatouille, basil, parmesan beurre blanc

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

Pan seared jumbo lump crab cake (almost no binder) shallot "beurre blanc"

Grilled petite beef tenderloin*, deglazed with cognac & peppercorn demi-glace

Grilled petite beef tenderloin*, roquefort & demi glace cream sauce

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

Grilled salmon served with heart healthy sauce (heirloom tomatoes, garlic, fresh herbs, olive oil)

Sautéed boneless breast of chicken, pommery mustard sauce

Twin filets of beef tenderloin*, one peppercorn crusted, cognac & demi-glace sauce, the other with blue cheese & port wine cream sauce

Thin french "crêpe" stuffed with lump crab meat, spinach,swiss cheese, béchamel

Seasonal roasted vegetarian plate with pesto & tomato concasse, please ask your waiter for the choices of the day.