5522 Crebs Avenue
Tarzana, CA 91356
818-345-0470
French Restaurant
Le Sanglier

La Sanglier French Restaurant


menubanner

Appetizers

Petite Salade Verte
Dinner Salad,, Tomato and Cucumber

8.50

Salade d’Endives Belge aux Noix et Roquefort
Belgium Endive with Walnut and Roquefort

12.50

Salade Cesar aux Petits Croutons Ailles et Anchois
Caesar Salad with Garlic Croutons and Anchovy

12.50

Tomates Organiqus, Concombre et Fromage Stilton
Vine Ripe Tomato Salad with Stilton Cheese and Cucumber

12.50

Salade de Beterave et Haricots Blancs avec Fromage de Chevre
Beet and White Beans Salad With Goat Cheese

13.50

Croustade Forestiere aux Trois Champignons
Pastry Shell with Three Mushroom Sauteed

16.00

Escargots de Bourgogne en Coquilles au Beurre Persille
Burgundy Snails in Garlic Butter

15.00

Saute de Scampi Sauce Biaritz
Sauteed Scampi with Garlic, Shallots, Parsley and Tarragon

17.50

Coquilles Saint Jacques Grillees, Servi sur un Lit de Poireaux
Grilled Scallop on a Bed of Leek, Ginger Sauce

16.50

Saumon Fume d’Ecosse, Vinaigrette a l’Aneth
Smoked Salmon with Dill Vinaigrette

17.50

Entrees

Raviolis au Homard et Crevettes, Sauce Americaine
Lobster Filled Ravioli with Bay Shrimp, Scampi and Lobster Sauce

27.50

Dover Sole a la Meuniere
Sauteed Dover Sole, Finished Juice of Lemon Chopped Parsley

42.50

Medallions de Lotte, Sauce Safron
Sauteed Medallions of Monkfish Saffron Sauce

37.50

Poisson Blanc du Lac Superieur, au Refort et Ananas
Sauteed Whitefish from Lake Superior with Horseradish and Pineapple

29.50

Escalope de Saumon Sauvage a l’Oseille
Baked Wild Salmon with Sorrel Sauce

29.50

Poelee de Coquilles St. Jacques en Croute
Sea Scallops, Mushrooms, Sauteed with Garlic, Herbs in Pastry Shell

29.50

Filet de Boeuf: Medaillons Sauce Marchand de Vin
or Filet Mignon Sauce aux Trois Poivres

Fillet Mignon of Beef: Medallions Wine Sauce
or Mignon with Three Peppercorn Sauce

35.50

Filet Mignon de Veau, Sauce Normande
Milk Feed Veal Tenderloin, Apple Brandy Sauce

38.50

Cotes de Cerf Sauce Bordelaise et Fruits Rouges
Venison Chops, Bordelaise Sauce and Berry

41.50

Cotes de Sanglier Poivrade
Wild Boar Chops, Poivrade Sauce

38.50

Carre d’Agneau Roti a la Fleur de Thyn
Rack of Lamb with Garlic and Parsley

37.50

Poulet Organique, Sauce au Vinaigre de Balsamic
Breast of Free Range Chicken with Balsamic Vinegar Sauce

29.50