LeMont Restaurant

Fresh Homemade Soup-of -the-day

French Onion Soup Au Gratin

Colossal Shrimp Cocktail

served with our zesty cocktail sauce and a fresh lemon

Colossal Crabmeat Hoezel

served with our famous hoezel dressing or cocktail sauce

Calamari

tender calamari fried to a golden brown and served with spicy marinara

Escargot Al' Olio

tender escargot sauteed with fresh garlic on a bed of wilted baby spinach

Crab Almondine

jumbo lump crabmeat sauteed with toasted almonds, fresh chives, laced with lemon butter

Antipasta And Crostinis

capicola, sopressata and prosciutto with a blend of imported and domestic cheeses, served with fresh parmesan crostinis

Crepes Fontina

a delicate crepe with melted fontina cheese, diced tomatoes, red onion and basil, finished with aged balsamic reduction

Stuffed Banana Peppers

a blend of sweet sausage, ground veal and angus beef, topped with provolone and asiago cheese on a bed of marinara

Mediterranean Mussels Provencales

mussels sautéed with pancetta roasted garlic, roma tomatoes, green onions and fine herbs with a touch of sherry

Oysters Rockefeller

classically prepared with hollandaise sauce

Stuffed Mushrooms

crabmeat tossed with zesty andouille sausage and boursin cheese, then baked to a golden brown

Baked Brie

tempered imported brie cheese topped with a walnut blood orange ragu with toasted crostinis

Chef's Starter

ask your server for details

Caesar Salad

classically prepared tableside

Lemont Salad

fresh mesclun greens, beefsteak tomatoes, hearts of palm, red onion, chiffonard of carrots and homemade croutons. served with our traditional lemont vinaigrette or your choice of dressing

Hearts Of Iceberg

a hearty wedge of crisp iceberg with thinly sliced red onion, roma tomatoes, apple smoked bacon, hard-boiled egg, and finished tableside with a hot bacon vinaigrette

Strawberry & Feta Salad

fresh sliced driscoll strawberries, imported feta cheese, kalamata olives and toasted sunflower seeds on a bed of mesclun greens, drizzled with a balsamic reduction

Dandelion Delight

crisp dandelion, sweet driscoll strawberries, tangerines and toasted pignoli nuts tossed with a white balsamic tangerine vinaigrette

Capellini Al' Olio

imported capellini tossed with roasted garlic, spinach and sweet bell peppers with toasted pignoli nuts

Baked Fettuccini

imported fettuccini tossed in a creamy asiago cheese sauce baked until golden brown

Lobster Risotto Milanese

prepared classically with saffron

Cavatappi Natural

plump gulf shrimp, imported cavatappi pasta tossed with vine ripened tomatoes, garlic and fresh basil

Vegetable Strudel

seasonal vegetables sauteed with roasted garlic, curry and a touch of grand marsala gently wrapped in thin sheets of filo dough, baked to a golden brown and laced with a thyme vegetable glaze

Buckwheat Portobello Shingle

marinated, grilled portobello mushrooms, tofu, red peppers, zucchini and sweet summer squash served on a bed of buckwheat and baby pea sprout pasta

Coq Au Vin

tender cornish hen roasted with pancetta ham, garlic, carrots and pearl onions on a bed of creamy risotto, then finished with an enriched cognac burgundy sauce

Roast Raspberry Duck

maple leaf's finest free range golden label duckling roasted crispy, served with a wild raspberry sauce and a chiffonade of vegetables

Escalopes Of Chicken Grasole

tender sautéed chicken breast with buffalo mozzarella grasole tossed in a pesto cream sauce

Chicken Romano

tender breast of chicken sauteed with a blend of imported parmesan cheese, eggs and parsley, finished with a lemon zest butter

Cedar Planked Salmon

center cut faro island salmon steak on a nest of lemon chiffonade vegetables

Crab Cakes

jumbo lump crab cakes pan seared with a dijonnaise sauce

Scallops L Orange

sweet tender scallops, pan seared with fresh orange zest, orange juice, deglazed with a touch of grand marnier

Chilean Sea Bass

center cut chilean sea bass, blackened, broiled or grilled, dipped in a pomegranate mango marinade and finished with a pineapple mango salsa

Pistachio Encrusted Shrimp

plump gulf shrimp lightly dusted in toasted pistachios with parched peanut cream sauce

Hawaiian Tuna

your choice of blackened, grilled or broiled sushi grade tuna on a bed of stir-fried vegetables, finished with a cool cucumber ginger wasabi sauce

Broiled Lobster Tails

twin south african lobster tails served with drawn butter, fresh lemon and topped with candied lemon zest

New York Strip Steak

center-cut, flame grilled to your preference

Filet Mignon

center-cut filet, flame grilled to your preference with house bearnaise

Petite Filet Mignon

center-cut filet, flame grilled to your preference with house bearnaise

Delmonico

center-cut well marbled

Veal Picatta

tender scalopinni of veal sauteed with vine ripened tomatoes, capers, shiitake mushrooms, fresh parsley, finished with freshly squeezed lemon juice

Veal Osso Bucco

classically prepared on a bed of truffle risotto with a burgundy demi glaze

Cervena Venison Chops

twin center cut venison chops grilled to perfection and laced with a huckleberry sauce

Veal Milanese

scaloppini of veal, lightly breaded and sauteed to a golden brown, finished with a lemon zest butter

Pork Braciola

tender pork loin stuffed with imported prosciutto, spinach, sweet bell peppers, goat cheese and toasted pignoli nuts, finished with a natural pan sauce

Lamb Persille

organically raised new zealand rack of lamb roasted with a blend of dijon mustard and fine herbs on wild rice with a light burgundy demi-glaze

Chef's Daily Creation

ask your server for details

Steak Diane Tableside

twin filets with a blend of forest mushrooms, garlic and rosemary, simmered in a brandy enriched demi glaze on a nest of wild rice

Chateaubriand For Two

center cut herbal roasted tenderloin of beef classically served with an ornate bouquetiere of fresh seasonal vegetables and served with a roasted shallot bordelaise

Torte Du Jour

Seasonal Berries

with chambord

Chocolate Mousse Cake

Ny Style Cheesecake

Carrot Cake

Burnt Almond Torte

Coconut Cake

Crème Brûlée

Cannoli

Cappuccino Cake

Flaming Desserts Prepared Tableside

baked alaska, bananas foster, cherries jubilee, crepes suzette

Crepes Suzette

Souffles

chocolate, grand marnier or raspberry