Le Mont Restaurant

Onions, peppers and mushrooms sautéed with filet mignon, tossed in bordelaise sauce

Fresh banana peppers stuffed with hot sausage and baked with Marinara and cheese

Jumbo shrimp, pineapple salsa with sweet and spicy Kung Pao sauce

Hand breaded and fried to a golden brown, served with orange marmalade

Four jumbo shrimp served with cocktail sauce

Prepared with bacon and green onions

Saffron risotto with lobster meat, tomato, asparagus and Parmesan

Colossal crab meat tossed in a tarragon vinegar dressing

Garlic butter, tomato, basil, lobster meat, fresh mozzarella, boursin and Parmesan cheese

Lamb lollipops rubbed with porcini powder and grilled to medium, finished with Balsamic and olive oil

Served with Old Bay baked pita chips

Vanilla custard with caramel and orange tuile lace cookie

Mixed berries baked with a streusel topping, served with vanilla ice cream and raspberry sauce

Graham cracker crust with whipped cream and raspberry sauce

Caramel cheesecake topped with chocolate ganache, caramel and candies pecans

Vanilla custard with caramel and orange tuile lace cookie

Mixed berries baked with a streusel topping, served with vanilla ice cream and raspberry sauce

Graham cracker crust with whipped cream and raspberry sauce

Caramel cheesecake topped with chocolate ganache, caramel and candies pecans

Baked fresh with blackberry fig jam, with onions, cinnamon and honey, garnished with candied pecans and fresh baguette crostini

Jumbo shrimp, pineapple salsa with sweet and spicy Kung Pao sauce

Flatbread topped with garlic butter, tomato, basil, lobster meat, fresh mozzarella, boursin and Parmesan cheese

Lightly breaded, tossed with garlic butter, sweet and spicy peppers with a Marinara side

Four Jumbo shrimp served with our Homemade cocktail sauce

Colossal crab meat tossed in a tarragon vinegar dressing

Fresh banana peppers stuffed with sausage and baked with Marinara and cheese

Served with a cucumber salad

Homemade French onion soup made with brandy, sherry, chicken stock, thyme and other spices, with croutons, Swiss, provolone and Parmesan cheeses, toasted golden brown

Delicious lobster meat, shallots, sherry, thyme in a rich cream sauce

Classic LeMont salad served with organic mesculan greens, Romaine, carrots, cherry tomatoes and red onions, served with our classic LeMont Balsamic vinaigrette

Classically prepared with hearts of Romaine, anchovies, mustard, pasteurized egg yolks, lemon, garlic, imported Parmesan cheese and seasoned croutons

Heirloom tomatoes, Burrata fresh mozzarella, Balsamic glaze, red onions, basil, olive oil and Parmesan crisp

Mixed greens, tossed in a while Balsamic dressing, topped with diced vegetables and Bleu cheese crumbles

Marinated portabella mushrooms, red peppers, onions, squash, tomatoes, tofu and fresh mozzarella, finished with a Balsamic glaze

Saffron risotto with tomato, spinach, asparagus and Parmesan

Linguini with jumbo crab meat, jumbo shrimp and lobster claw meat, tossed with oil, garlic, crushed red pepper, Pecorino cheese and white wine

Chicken sautéed with Cajun spices, onions, peppers and tomato in a Parmesan cream sauce

Salmon topped with a pineapple salsa

Jumbo lump crab cakes with a lemon Dijon dill sauce and Cajun Remoulade

Scallops pan seared with lemon butter

Sea Bass prepared with sesame seeds and green onions

Served with compound Maître D Butter and Homemade Béarnaise sauce

16oz Bone-in New York Strip, topped with a shallot butter cream sauce

Genuine New Zealand lamb broiled, topped with Dijon mustard and seasoned bread crumbs, toasted golden brown, finished with a Rosemary demi-glace

Sixteen ounce choice bone-in ribeye, grilled to perfection and topped with sautéed oyster mushrooms with a reduction of Cabernet Sauvignon demi-glace

Two 4oz medallions of beef, sauteed tableside with mushrooms, garlic, shallots and Rosemary, deglazed with brandy and our own demi-glaze. Prepared tableside

Topped with a sweet and spicy pepper chutney

brussels tossed in a soy hoisin glaze with bacon and scallions

Saffron risotto with lobster meat, tomato, asparagus and parmesan

Fresh cut fries with truffle oil and Parmesan cheese

Penne pasta tossed with lobster meat with asparagus in a rich cream sauce with toasted bread crumbs

Maple Leaf's finest Gold Label duckling, roasted with Kosher salt and cinnamon, finished with our classic black currant raspberry sauce

Tender chicken breast, hand breaded, with panko and Parmesan cheese, pan seared, then topped with tomato Bruschetta, finished with a Balsamic glaze and Parmesan cheese

Onions, peppers and mushrooms sautéed with filet mignon, tossed in bordelaise sauce

Fresh banana peppers stuffed with hot sausage and baked with Marinara and cheese

Jumbo shrimp, pineapple salsa with sweet and spicy Kung Pao sauce

Four jumbo shrimp served with cocktail sauce

Penne pasta tossed with lobster meat with asparagus in a rich cream sauce with toasted bread crumbs

Saffron risotto with lobster meat, tomato, asparagus and Parmesan

Colossal crab meat tossed in a tarragon vinegar dressing

Garlic butter, tomato, basil, lobster meat, fresh mozzarella, boursin and Parmesan cheese

Lamb lollipops rubbed with porcini powder and grilled to medium, finished with Balsamic and olive oil

Served with a cucumber salad

Vanilla custard with caramel and orange tuile lace cookie

Mixed berries baked with a streusel topping, served with vanilla ice cream and raspberry sauce

Graham cracker crust with whipped cream and raspberry sauce

Caramel cheesecake topped with chocolate ganache, caramel and candies pecans

Baked fresh and topped with an apple cranberry chutney with onions, cinnamon and honey, topped with candied walnuts, served with toasted baguette crostini

Jumbo shrimp, pineapple salsa with sweet and spicy Kung pao sauce

Flatbread topped with garlic butter, tomato, basil, lobster meat, fresh mozzarella, boursin and Parmesan cheese

Four jumbo shrimp served with our Homemade cocktail sauce

Fresh banana peppers stuffed with sausage and baked with Marinara and cheese

Served with a cucumber salad

Lightly breaded, tossed with garlic butter, sweet and spicy peppers with a Marinara side

Colossal crab meat tossed in a tarragon vinegar dressing

Lamb lollipop rubbed with porcini powder and grilled to medium, finished with Balsamic and olive oil

Served with cocktail sauce, lemon and Champagne Mignonette

Three shrimp cocktail, three oysters, one half South African lobster tail and snow crab legs, served with cocktail sauce, horseradish, lemon and Champagne Mignonette

Homemade french onion soup made with brandy, sherry, chicken stock, thyme and other spices, with croutons, Swiss, provolone and Parmesan cheeses, toasted golden brown

Delicious lobster meat, shallots, sherry, and thyme in a rich cream sauce

Classic LeMont salad served with organic mesclun greens, Romaine, carrots, cherry tomatoes and red onions, served with our classic LeMont Balsamic vinaigrette

Classically prepared with hearts of Romaine, anchovies, mustard, pasteurized egg yolks, lemon, garlic, imported Parmesan cheese and seasoned croutons

Roasted pears, craisins, candied walnuts and white Balsamic vinaigrette

Mixed greens, tossed in a white Balsamic dressing, topped with diced vegetables and Bleu cheese crumbles

Marinated portobella mushrooms, red peppers, onions, squash, tomatoes, tofu and fresh mozzarella, finished with a Balsamic glaze

Saffron risotto with tomato, spinach, asparagus and Parmesan

Linguini with jumbo crab meat, jumbo shrimp and lobster claw meat, tossed with oil, garlic, crushed red pepper, Pecorino cheese and white wine

Onions and peppers sauteed with Cajun chicken, shrimp and Andouille sausage in a Creole tomato sauce, tossed with penne pasta. Available over Cajun dirty rice upon request

Salmon prepared with pecan crust and maple bourbon butter

Jumbo lump crab meat with a lemon Dijon dill sauce and Cajun Remoulade

Scallops pan seared with a lemon butter

Sea Bass prepared with sesame seeds and green onions

Steamed and served with drawn butter

Oven roasted with butter and paprika

Served with compound Maître D Butter and Homemade Béarnaise sauce

16 oz Bone-in New York Strip topped with a shallot butter cream sauce

Genuine New Zealand lamb broiled, topped with Dijon mustard and seasoned bread crumbs roasted golden brown, finished with a Rosemary demi-glace

Sixteen ounce choice bone-in ribeye, grilled to perfection and topped with sautéed oyster mushrooms with a reduction of Cabernet Sauvignon demi-glace

Our eight ounce filet, grilled then topped with jumbo crab, Bearnaise and asparagus

Two 4oz medallions of beef, sauteed tableside with mushrooms, garlic, shallots and Rosemary, deglazed with brandy and our own demi-glace. Prepared tableside

Topped with a sweet and spicy pepper chutney

Fresh cut fries with truffle oil and Parmesan cheese

Brussels tossed in a soy Hoisin glaze with bacon and scallions

Saffron risotto with lobster meat, tomato, asparagus and Parmesan

Prepared with bacon and green onions

Sour cream and chives

Maple Leaf's finest Gold Label duckling, roasted with Kosher salt and cinnamon, finished with our classic black currant raspberry sauce

Sauteed chicken breast topped with sundried tomato, roasted red peppers and spinach in a Parmesan cream sauce

Onions, peppers and mushrooms sautéed with filet mignon, tossed in bordelaise sauce

Fresh banana peppers stuffed with hot sausage and baked with Marinara and cheese

Jumbo shrimp, pineapple salsa with sweet and spicy Kung Pao sauce

Four jumbo shrimp served with cocktail sauce

Prepared with bacon and green onions

Saffron risotto with lobster meat, tomato, asparagus and Parmesan

Colossal crab meat tossed in a tarragon vinegar dressing

Garlic butter, tomato, basil, lobster meat, fresh mozzarella, boursin and Parmesan cheese

Lamb lollipops rubbed with porcini powder and grilled to medium, finished with Balsamic and olive oil

Served with a cucumber salad

Served with cocktail sauce, lemon and Champagne Mignonette

Classic LeMont salad served with organic mesclun greens, Romaine, hearts of palm, carrots, cherry tomatoes and red onions, served with our classic LeMont Balsamic vinaigrette

Classically prepared with hearts of Romaine, anchovies, mustard, pasteurized egg yolks, lemon, garlic, imported Parmesan cheese and seasoned croutons

Italian meatballs, chicken, spinach and Acini pasta in our Homemade chicken broth

Delicious lobster meat, shallots, sherry and thyme in a rich cream sauce

Served with orange marmalade

Baked fresh and topped with an apple cranberry chutney with onions, cinnamon and honey, topped with candies walnuts, served with toasted baguette crostini

Shrimp and crab sauteed in a garlic and white wine, topped with toasted almonds

Four Jumbo shrimp served with our Homemade cocktail sauce

Lamb lollipop rubbed with porcini powder and grilled to medium, finished with Balsamic and olive oil

Half roasted chicken with herbs and finished with a lemon butter sauce

Fresh Salmon, baked with lemon Dijon dill sauce

Grilled to perfection, topped with peppercorn demi-glace

Pan-seared pork tenderloin, topped with pepper chutney

Saffron risotto with tomato, spinach, asparagus and Parmesan

Large shrimp cooked in a hearty, spicy tomato sauce with garlic, white wine, and fresh parsley

Tender marinated skirt steak, topped with a chipotle lime sauce and served over dirty rice

Pan seared veal with sauteed mushrooms in a Marsala veal demi

Snow Crab, oven braised with garlic butter, served with drawn butter and lemon

Onions and peppers sauteed with Cajun chicken, shrimp and Andouille sausage in a Creole tomato sauce, tossed with penne pasta

Vanilla custard with caramel and orange tuile lace cookie

Mixed berries baked with a streusel topping, served with vanilla ice cream and raspberry sauce

Graham cracker crust with whipped cream and raspberry sauce

Caramel cheesecake topped with chocolate ganache, caramel and candies pecans

Baked fresh and topped with an apple cranberry chutney with onions, cinnamon and honey, topped with candied walnuts, served with toasted baguette crostini

Jumbo shrimp, pineapple salsa with sweet and spicy Kung pao sauce

Flatbread topped with garlic butter, tomato, basil, lobster meat, fresh mozzarella, boursin and Parmesan cheese

Four jumbo shrimp served with our Homemade cocktail sauce

Fresh banana peppers stuffed with sausage and baked with Marinara and cheese

Served with a cucumber salad

Lightly breaded, tossed with garlic butter, sweet and spicy peppers with a Marinara side

Colossal crab meat tossed in a tarragon vinegar dressing

Lamb lollipop rubbed with porcini powder and grilled to medium, finished with Balsamic and olive oil

Served with cocktail sauce, lemon and Champagne Mignonette

Three shrimp cocktail, three oysters, one half South African lobster tail and snow crab legs, served with cocktail sauce, horseradish, lemon and Champagne Mignonette

Homemade french onion soup made with brandy, sherry, chicken stock, thyme and other spices, with croutons, Swiss, provolone and Parmesan cheeses, toasted golden brown

Delicious lobster meat, shallots, sherry, and thyme in a rich cream sauce

Classic LeMont salad served with organic mesclun greens, Romaine, carrots, cherry tomatoes and red onions, served with our classic LeMont Balsamic vinaigrette

Classically prepared with hearts of Romaine, anchovies, mustard, pasteurized egg yolks, lemon, garlic, imported Parmesan cheese and seasoned croutons

Roasted pears, craisins, candied walnuts and white Balsamic vinaigrette

Mixed greens, tossed in a white Balsamic dressing, topped with diced vegetables and Bleu cheese crumbles

Marinated portobella mushrooms, red peppers, onions, squash, tomatoes, tofu and fresh mozzarella, finished with a Balsamic glaze

Saffron risotto with tomato, spinach, asparagus and Parmesan

Linguini with jumbo crab meat, jumbo shrimp and lobster claw meat, tossed with oil, garlic, crushed red pepper, Pecorino cheese and white wine

Onions and peppers sauteed with Cajun chicken, shrimp and Andouille sausage in a Creole tomato sauce, tossed with penne pasta. Available over Cajun dirty rice upon request

Salmon prepared with pecan crust and maple bourbon butter

Jumbo lump crab meat with a lemon Dijon dill sauce and Cajun Remoulade

Scallops pan seared with a lemon butter

Sea Bass prepared with sesame seeds and green onions

Steamed and served with drawn butter

Oven roasted with butter and paprika

Served with compound Maître D Butter and Homemade Béarnaise sauce

16 oz Bone-in New York Strip topped with a shallot butter cream sauce

Genuine New Zealand lamb broiled, topped with Dijon mustard and seasoned bread crumbs roasted golden brown, finished with a Rosemary demi-glace

Sixteen ounce choice bone-in ribeye, grilled to perfection and topped with sautéed oyster mushrooms with a reduction of Cabernet Sauvignon demi-glace

Our eight ounce filet, grilled then topped with jumbo crab, Bearnaise and asparagus

Two 4oz medallions of beef, sauteed tableside with mushrooms, garlic, shallots and Rosemary, deglazed with brandy and our own demi-glace. Prepared tableside

Topped with a sweet and spicy pepper chutney

Fresh cut fries with truffle oil and Parmesan cheese

Brussels tossed in a soy Hoisin glaze with bacon and scallions

Saffron risotto with lobster meat, tomato, asparagus and Parmesan

Prepared with bacon and green onions

Sour cream and chives

Maple Leaf's finest Gold Label duckling, roasted with Kosher salt and cinnamon, finished with our classic black currant raspberry sauce

Sauteed chicken breast topped with sundried tomato, roasted red peppers and spinach in a Parmesan cream sauce

Onions, peppers and mushrooms sautéed with filet mignon, tossed in bordelaise sauce

Fresh banana peppers stuffed with hot sausage and baked with Marinara and cheese

Jumbo shrimp, pineapple salsa with sweet and spicy Kung Pao sauce

Four jumbo shrimp served with cocktail sauce

Prepared with bacon and green onions

Saffron risotto with lobster meat, tomato, asparagus and Parmesan

Colossal crab meat tossed in a tarragon vinegar dressing

Garlic butter, tomato, basil, lobster meat, fresh mozzarella, boursin and Parmesan cheese

Lamb lollipops rubbed with porcini powder and grilled to medium, finished with Balsamic and olive oil

Served with a cucumber salad

Served with cocktail sauce, lemon and Champagne Mignonette

Classic LeMont salad served with organic mesclun greens, Romaine, hearts of palm, carrots, cherry tomatoes and red onions, served with our classic LeMont Balsamic vinaigrette

Classically prepared with hearts of Romaine, anchovies, mustard, pasteurized egg yolks, lemon, garlic, imported Parmesan cheese and seasoned croutons

Italian meatballs, chicken, spinach and Acini pasta in our Homemade chicken broth

Delicious lobster meat, shallots, sherry and thyme in a rich cream sauce

Served with orange marmalade

Baked fresh and topped with an apple cranberry chutney with onions, cinnamon and honey, topped with candies walnuts, served with toasted baguette crostini

Shrimp and crab sauteed in a garlic and white wine, topped with toasted almonds

Four Jumbo shrimp served with our Homemade cocktail sauce

Lamb lollipop rubbed with porcini powder and grilled to medium, finished with Balsamic and olive oil

Half roasted chicken with herbs and finished with a lemon butter sauce

Fresh Salmon, baked with lemon Dijon dill sauce

Grilled to perfection, topped with peppercorn demi-glace

Pan-seared pork tenderloin, topped with pepper chutney

Saffron risotto with tomato, spinach, asparagus and Parmesan

Large shrimp cooked in a hearty, spicy tomato sauce with garlic, white wine, and fresh parsley

Tender marinated skirt steak, topped with a chipotle lime sauce and served over dirty rice

Pan seared veal with sauteed mushrooms in a Marsala veal demi

Snow Crab, oven braised with garlic butter, served with drawn butter and lemon

Onions and peppers sauteed with Cajun chicken, shrimp and Andouille sausage in a Creole tomato sauce, tossed with penne pasta