RESERVATIONS 

 ZAGAT 2011 
Le Sanglier
French Restaurant
5522 Crebs Avenue
Tarzana, CA 91356
818-345-0470
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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

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