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73-399 El Paseo, Palm Desert, CA 92260

© 2014  Le Paon.  Designed by B. Nassiri  

MENU

Escargots de Bourgogne

In a Galice butter sauce. 16

Coquilles Saint- Jacques au Gratin

Scallops and mushrooms with white wine cream sauce. 18

Frog Legs Provencal

Frog legs sautéed with white wine, lemon garlic, cream sauce. 17

 Stuffed Mushroom Caps

Mushroom caps stuffed with crab meat & topped with béarnaise sauce. 13

King Crab Cocktail

King crab claw & petite crab legs served on a bed of fresh arugula with cocktail sauce. 18

Smoked salmon roulade

  Smoked salmon, goat Cheese and potato layered, rolled and sliced. Served with cucumber, wasabi and lime vinaigrette. 17

   Prawns Scampi

Prawns scampi enhanced with garlic butter sauce over mashed potatoes & artichoke hearts. 18

Chefs Home made Pâté.  12

*Carpaccio

Beef Carpaccio: Rolled beef with shaved parmesan cheese, wasabi tobico caviar, cornichones, 

baby spring mixed greens, capers, dressed with balsamic vinegar & extra virgin olive oil. 17

American Sturgeon Caviar.  70 

Soups

Soup of the Day. 10       French Onion Soup Au Gratin. 10          Cold Vichyssoise. 10

 Salads

*Caesar Salad

Le Paon's Caesar salad prepared tableside (minimum for two).Price per person. 14

Hearts of Palm

Hearts of palm, fresh raspberry, baby heirloom tomatoes, endive with raspberry vinaigrette. 14

Tomato and Onion

Thick slices of beefsteak tomato, Red Bermuda onion, served on a bed of red leaf lettuce,

crumbled bleu cheese, dressed with balsamic vinaigrette. 12

Salad Le Paon

Baby Spring mixed greens, Belgian endives, baby heirloom tomatoes,

Crumbled feta cheese. Walnuts, with balsamic sesame oil vinaigrette. 10

Beet Salad

Gold and red beets, goat cheese on a bed of arugula with poppy seed Sherry vinaigrette. 14

Spinach Salad

Warm spinach salad with mushrooms with hot bacon dressing. 13

                                                           

Main Courses

Fish and Pastas

Dover Sole

Whole English Dover Sole, sautéed or grilled, and served with lemon butter parsley sauce. 48

Frog Legs

Frog legs sautéed with white wine cream, lemon butter-garlic sauce over sautéed spinach. 34

Orgy of Fresh Seafood

Variety of fresh seafood: langoustine, scallops, crabmeat, octopus, calamari, mussels, and baby vegetables

served in a brilliant saffron consommé. 38

Deep Sea Scallops

Seared deep sea scallops with white wine cream saffron sauce, and steamed kale. 38

Prawns Saint Tropez

Prawns over linguine pasta with Pernod cream sauce. 32

 

Steaks & Chops

Filet Mignon

8 Oz Filet mignon served with béarnaise sauce

and pan fried Hubbard potatoes. 49            

 Braised Kobe beef cheek

Braised Kobe beef cheek served with tomato, truffle oil,

and red wine reduction sauce. 44

Steak Dian

Medallions of beef sautéed with garlic butter,

mushroom, scallion, Dijon Mustard,

Port Wien bordelaise sauce. 44

Tournedos Au Poivre

Sautéed medallions of beef, flavored with freshly cracked black pepper, and green peppercorn bordelaise cream mustard sauce. 40

Tournedos Neptune

Broiled medallions of beef, topped with king crabmeat & béarnaise sauce. 42

Australian Rack of Lamb

Tender Rack of Lamb, oven roasted to your taste, carved and

served with Demi- Glace, Provencal herb,

Mint jelly and Port Wine reduction. 48

Filet of Venison

Filet of venison sautéed and finished in the oven,

with a port wine raspberry-crème de cassis sauce. 44

 Veal

Veal Sweetbreads Picatta

Sliced veal sweetbreads breaded sautéed and served with lemon-butter, capote caper sauce. 36

Veal Normand

Tender, milk-fed veal, lightly sautéed and served with mushrooms &

White wine cream sauce. 36

Veal Marsala

Tender, milk-fed veal, lightly sautéed with mushroom and served

with Marsala wine cream sauce. 36

Veal Calvados

  Tender, milk-fed veal, sautéed and served

with sliced apples and apple brandy cream sauce. 36

Roasted Duck

Half boneless roasted duck and wild rice served with orange sauce. 36

 Steamed assorted fresh vegetables

Steamed assorted Fresh Vegetables platter with basil Balsamic vinaigrette. 26

 

Additional Side Orders 5

Split charge for Entrées  10

 

Merci et Bon Appétit

Desserts

 

 Soufflé   11

Grand Marnier    Chocolaté    Harlequin    Lemon

Raspberry Soufflé  12

Crème Brulée   10

Butter Cake  12

Warm home made butter cake with homemade ice cream

 Homemade ice cream    8

Coffee, Tea, Milk   4

 

Bar Menu

 

   Shrimp scampi. 12  

Escargots à la Bourguignonne. 12  

 Homemade pâté.  10

Delicious deviled eggs.  8

 

Stuffed Artichoke bottom

Artichoke bottom stuffed with shrimp, steamed and topped with Hollandaise sauce accompanied with sautéed kale.  12

 

Mussels

Steamed New Zealand mussels with cream lemon butter garlic sauce.  12

 

Filet of Sole

Filet of sole egg washed, breaded and sautéed served with tomato sauce.  12

With Lemon butter caper sauce.   15

 

Scallops

Seared sea scallops, sautéed spinach with cream saffron sauce. 12

 

Crab béarnaise

Mushroom caps stuffed with crab meat & topped with béarnaise sauce.  10

  

  Baked beef steak tomato

Baked beef steak tomato topped with slices of cucumber & goat cheese,

served with balsamic vinaigrette.  10

 

Caesar salad   8

With Chicken.  13    With shrimp.  17

 

Atlantic Salmon

Broiled Atlantic Salmon and baby mix Spring green with balsamic vinaigrette.  16

 

Scalone Pattie and soft shell crab

Scalone Pattie and soft shell crab egg washed, breaded and  sautéed served

with lemon butter caper sauce. 16                  Two soft shell crab only. 24

 

Linguini

with Tomato Basil Garlic sauce.  9

With shrimp. 17  With beef. 17  With chicken. 13

 

Tournedos Neptune

4 oz broiled medallion of beef topped with crabmeat & Béarnaise sauce. 18

                                      

Above Items will be served only at the Bar area

 

The house policy does not honor corkage or outside wine