Le Mont Restaurant Menu

4.3

(1,800+ Reviews)

LEMONT CLASSICS PREPARED TABLESIDE PORK AND VEAL PASTA POULTRY APPETIZERS DESSERTS BUTCHER'S BLOCK ACCOMPANIMENTS AND SIDES SEAFOOD VEGETARIAN SOUP AND SALADS

LEMONT CLASSICS PREPARED TABLESIDE
- STEAK DIANE
  Two 4 oz medallions of beef, sautéed tableside with mushrooms, garlic, shallots and Rosemary, deglazed with brandy and our own demi-glace
- CHATEAUBRIAND FOR TWO
PORK AND VEAL
- PORK TOMAHAWK CHOP
  Pork chop prepared with dried cherry demi-glace
- VEAL SCALOPPINI
PASTA
- SEAFOOD AGLIO
- CAJUN TUSCAN CHICKEN PASTA
POULTRY
- ROASTED RASPBERRY DUCK
  Maple Leaf’s finest Gold Label duckling, roasted with Kosher salt and cinnamon, finished with our classic black currant raspberry sauce
- CHICKEN BALSAMICO
APPETIZERS
- BAKED BRIE WITH PEACH CHUTNEY
- FIRECRACKER SHRIMP
  Jumbo shrimp, pineapple salsa with sweet and spicy Kung Pao sauce
- LOBSTER BOURSIN FLATBREAD
  Flatbread topped with garlic butter, tomato, basil, lobster meat, fresh mozzarella, boursin and Parmesan cheese
- COCONUT SHRIMP
  Hand breaded and fried to a golden brown, served with orange marmalade
- SHRIMP COCKTAIL
  Four jumbo shrimp served with our Homemade cocktail sauce
- CRAB HOELZEL
  Colossal crab meat tossed in a tarragon vinegar dressing
- STUFFED BANANA PEPPERS
  Fresh banana peppers stuffed with sausage and baked with Marinara and cheese
- FRIED CALAMARI
  Lightly breaded and fried, then tossed with sweet and spicy peppers in a garlic butter
DESSERTS
- CRÈME CARAMEL
  Vanilla custard with caramel and orange tuile lace cookie
- BERRY COBBLER
  Mixed berries baked with a streusel topping, served with vanilla ice cream and raspberry sauce
- KEY LIME PIE
  Graham cracker crust with whipped cream and raspberry sauce
- TURTLE CHEESECAKE
  Caramel cheesecake topped with chocolate ganache, caramel and candied pecans
BUTCHER'S BLOCK
- COFFEE RUBBED STRIP STEAK
  16 oz Bone-in New York Strip, topped with a shallot butter cream sauce
- CLASSIC NEW ZEALAND RACK OF LAMB
- BONE-IN RIBEYE CABERNET SAUVIGNON
ACCOMPANIMENTS AND SIDES
- BLEU CHEESE
- SAUTÉED MUSHROOMS WITH BRANDY
- GRILLED JUMBO SHRIMP
- BAKED POTATO (SOUR CREAM AND CHIVES)
- GRILLED ASPARAGUS
- PAN SEARED SCALLOPS
- HOISIN GLAZED BRUSSELS
  Brussels tossed in a soy Hoisin glaze with bacon and scallions
- LOBSTER RISOTTO
  Saffron risotto with lobster meat, tomato, asparagus and Parmesan
SEAFOOD
- CHILI GLAZED SALMON
  Fresh salmon, chili glazed, then topped with avocado salsa and candied chives
- JUMBO LUMP CRAB CAKES
  Jumbo lump crab cakes with a lemon dijon dill sauce and Cajun Remoulade
- JUMBO SEA SCALLOPS
  Scallops pan seared with lemon butter
- MACADAMIA CRUSTED MAHI
VEGETARIAN
- RATATOUILLE
  Fresh eggplant, zucchini and yellow squash, baked with fresh tomato sauce and topped with fresh, imported Parmesan and provolone cheese
SOUP AND SALADS
- FRENCH ONION SOUP
- LOBSTER BISQUE
- LEMONT SALAD
- CAESAR SALAD
- STRAWBERRY FETA AND ALMOND SALAD