Monsieur Paul

World Showcase, Epcot

Dinner Menu
March 2019

  • Hors d'oeuvres (Appetizers)

  • Escargot with Garlic Butter
    served in a gougère, parsley cream, mushrooms, pickled vegetables

  • Suckling Pig Terrine
    with chicken liver mousse, cornichons, mustard sauce

  • Endives with Poached Pear
    with roquefort cream and caramelized walnuts

  • Soupe aux Truffes V.G.E.
    Oxtail Broth with Braised Beef, Vegetables, and Black Winter Truffles covered in Puff Pastry

  • Oven-baked Rainbow Trout
    with smoked salmon, lemon cream, salmon roe

  • Main Course

  • Oven-baked Rolled Salmon
    crispy potatoes with parmesan, butternut squash, beurre blanc

  • Seared Tuna Steak
    with sumac, grilled potatoes, smoked fish mousse, fennel

  • Black Sea Bass
    in potato 'scales', fresh spinach, rosemary sauce

  • Roasted Berkshire Pork Chop
    with fricassee and puree of savoy cabbage, roasted potatoes, pork jus

  • Poached Chicken Breast
    breaded leg, butternut squash, chestnuts, creamy chicken sauce

  • Grilled Beef Tenderloin
    with rutabagas puree, Brussels sprouts, creamy sauce, beef jus reduction

  • Prix Fixe Menu Prestige

  • First Course - Fresh and Smoked Salmon Rilette
    with sorrel and lemon cream

  • Second Course - Choice of Appetizer
    Oxtail broth with braised beef, vegetables and black winter truffles covered in puff pastry OR Suckling pig terrine with chicken liver mousse, cornichons, and mustard sauce OR Oven-baked rainbow trout with smoked salmon, lemon cream, and salmon roe

  • Third Course - Choice of Main Course
    Butter-roasted turbot with lentil-bacon fricassee, and carrot variation OR Braised lamb rack with “dauphinois” potato gratin with braised lamb, green bell peppers, and spinach OR Venison tenderloin baked in puff pastry with chestnut puree, cranberry coulis, glazed chestnuts, and mushrooms

  • Choice of Dessert
  • Prix Fixe Menu Dégustation

  • First Course - Ahi Tuna Crudo
    with citrus and horseradish

  • Second Course - Escargot
    with garlic butter served in a gougère, parsley cream, mushrooms, pickled vegetables

  • Third Course - Seared Scallops
    with parsnips and mushroom veloute

  • Fourth Course - Verbena and Mint Sorbet
  • Fifth Course - Honey-glazed Duck Magret
    with blood orange marmalade, daikon radishes, crispy potatoes

  • Sixth Course - Choice of Three Imported Cheeses
  • Seventh Course - Choice of Dessert
  • Desserts

  • Meringue
    mango and coconut sorbets, vanilla Chantilly, exotic fruit coulis

  • Caramelized Apples
    Shortbread Brittany-style, vanilla cream, green apple sorbet, warm caramel sauce

  • Vacherin glace vanille, framboise, crème chantilly
    Vanilla ice cream and raspberry sorbet in a meringue, whipped cream

  • Milk Chocolate Sphere
    Chocolate almond cake, praline and chocolate cream, light hazelnut biscuit with chocolate ice cream, warm chocolate, and Cognac sauce. Dessert prepared with alcohol products

  • Warm Chocolate Almond Cake
    with raspberry coulis in the center, hazelnut crust, hazelnut ice cream

  • Kids' Appetizers

  • Cherry Tomato Salad
    with fried cheese stick

  • Small Parmentier of Boeuf Mashed Potato Pie
    with a parmesan tuile

  • Kids' Entrées

  • Seared Chicken Tender
    served with creamy chicken sauce and choice of French fries, green beans, mashed potatoes, rice, or broccoli

  • Grilled Beef Tenderloin
    with beef sauce and choice of French fries, green beans, mashed potatoes, rice, or broccoli

  • Roasted Salmon
    served with Tartar Sauce and choice of French fries, green beans, mashed potatoes, rice, or broccoli

  • Kids' Desserts

  • Choice of Chocolate or Vanilla Ice Cream
  • Chocoalte Mousse Cake
    with chocolate sauce center and vanilla ice cream

NOTE: While every effort is made to ensure the accuracy of the menus listed on WDWMAGIC, please be aware that this is an unofficial site, and that menus may change at anytime. Check directly with the restaurant for any updates.