Saratoga Restaurants » Gervais Restaurant Menu
Gervais Restaurant
Tel: (408) 867-7017
Address: 14560 Big Basin Way, Saratoga CA
Cuisine: French
Average Price: $$ ($11 to $30)
Hours:
Mon 9am-5pm; Tue-Thu
Sun 5pm-9:30pm; Fri-Sat 5pm-10pm
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Hors D'oeuvres - Appetizers
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Ahi Tuna Tartareblack truffle, red onion, chive, truffle oil and toasted brioche
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Assiette De Charcuteriehouse pate, duck rillettes and french cornichons
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Crevettes De Provencesweet prawns, gnocchi, sauteed in butter and fine herbs
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Cuisses De Grenouillescaramelized scallops, gnocchi, autumn mushroom and asparagus
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Escargots De Bourgognesnails in shell, parsley and garlic butter
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Foie Gras Poeleseared foie gras with sautee apple grapes in a port wine reduction
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Moules Gratineesbaked mussels with garlic, parsley and breadcrumbs
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Saint-jacquescaramelized scallops, gnocchi, autumn mushroom, asparagus
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Terrine De Foie Gras"torchon" of moulard duck "foie gras", fresh fruits confits, fig candies, toasted brioche
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Soup / Salad
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Bisque De Homarda creamy bisque made with lobster from maine
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Salade Cesarorganic heart of romaine, white anchovies, shaved parmesan and toasted brioche
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Salade De Chevre Chaudbaked french goat cheese on toast, organic mix green, caramelized walnut, french vinaigrette
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Salade De Roquefortorganic green, french artisan roquefort, caramelized pecan, fresh pear and french vinaigrette
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Salade Du Cheforganic mix greens, baby beets and vinaigrette
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Soupe A L'oignonthe traditional french onion soup
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Specialties - Entrees
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Bouillabaisse"marseille" seafood stew, saffron broth, tomatoes, garlic toast, rouille
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Bouillabaisse"marseille" seafood stew, saffron broth, tomatoes, garlic toast, rouille with lobster ($10.00 supplement)
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Caille Farcie Au Foie Grasquail stuffed with foie gras and wild mushroom, in a cognac sauce with potatoes puree with black truffle butter and sauteed vegetables
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Civet De Lapinbraised rabbit in red wine sauce, served with croutons
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Cotelettes D'agneaunew zealand rack of lamb in a mint infused jus, with wild mushroom ragout and potatoes au gratin
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Escalope Normandeveal with mushrooms in a calvados cream sauce with potatoes au gratin and sauteed vegetables
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Fletan Aux Epinardsfilet of seabass "bluenose" in a light pistachio cream sauce, served with crab ravioli and spinach
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Tournedos De Boeuf "rossini"filet mignon with seared foie gras in a perigueux sauce, served with potatoes gratin, broccoli flan, sauteed vegetables and toasted brioche
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