Le Crocodile

Name: Le Crocodile
Address: 100-909 Burrard St., V6Z 2N2, BC, V6Z 2N2
Telephone: 604-669-4298

100-909 Burrard St., Vancouver, BC V6Z 2N2, CA

• Monday: 11:30AM-10:00PM •Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-10:30PM •Saturday: 5:30PM-10:30PM •

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Details

Cuisine: French
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH

Appetizers

Butter Lettuce Salad 4.95

with a Dijon Mustard Vinaigrette

Seared Goat Cheese on Mesclun Greens 8.50

with a Balsamic Drssing

Tomato & Cucumber Salad 8.50

with a House Vinaigrette

Curly Endive Salad 9.50

served with Double Smoked Fried Bacon

Garlic sautéed Frogs’ Legs 12.50

with a Chive Butter & Tomato Fondant

Half Avocado 12.50

filled with Hand Pealed Shrimp & a Cocktail Sace

Classic Alsacian Onion Tart 7.50

with a Curly Endive Salad

Smoked Salmon 13.00

served with Creme Fraiche, Capers & Onios

Dungeness Crab Cake 12.50

with our Garlic & Basil Aioli

Escargot 9.50

baked with Garlic Butter served in Edible Pastry Shells

Lobster Bisque 6.50

scented with Cognac & topped with Creme Fraiche

‘le Crocodile Classic’ 4.50

Tomato & Gin Soup

Main Course

Seared Scallops 16.00

with Black Linguini & a Basil Reduction

Mixed Grill of Halibut, Prawns & Wild Salmon 18.00

with a Saffron Cream Sauce

Grilled Tiger Prawns 19.00

Sautéed in Garlic with a Tomato & Olive Oil Virgin Sauce

Warm Seafood Salad 18.00

with Arugula & a Balsamic Dresing

Roasted Sable Fish 24.00

with our Sauce American

Butter Lettuce & Artichoke Salad 16.00

served with Grilled Atlantic Salmon

Pan-Fried Dover Sole 28.00

with a Beurre Noisette & Capers

Crab Ravioli 16.50

with a Garlic Alfredo Cream, Smoked Salmon Julienne & Parmesan Gratnee

Salad Nicoise 14.00

with Grilled Ahi Tuna

Fresh Atlantic Salmon Feature 16.00

MENU EXPRESS

Steak Tartar 18.00

made to order, served with Toast Points & Classic Garnish

Omelette 14.00

filled with your choice of : Hand Peeled Shrimp, Parmesan Cheese or Wild Mushrooms. Served with Butter Lettuce and Pomme Frites

Roasted Quail 21.00

stuffed with Sweetbreads & a Port Wine Jus

Duck Confit 18.00

with a Citrus & Garlic Reduction

Grilled Lamb Chops 18.00

with a Provencal Butter Sauce

Veal Medallions 18.00

with a Chanterelle Sauce & Housemade ‘Spatzle’

Grilled Calf’s Liver 16.00

with our Garlic & Herb Veloute

Beef Tenderloin 24.00

with a Béarnaise or Peppercorn Sauce

Grilled Breast of Free Range Chicken 18.00

stuffed (under the skin) with Goat Cheese & Roasted Pine Nuts, finished with a Lemon Reduction

Grilled Rib-eye Steak 21.00

served with a Shallot Confit & Pinot Noir Jus

Daily Pasta Creation 15.00

DINNER

Entrées Froides

Pétoncles d’Alaska Grillées, Salade Frisée et Croustillant de Pomme de 12.50

Grilled Digby scallops with a crisp potato galette and a frisée salad with an extra virgin olive oil dressing, tomatoes, onions and chives

Rosace de Thon servie avec Salade de Crab Dungeness et Crevettes Grillées 14.50

Rosette of thinly sliced rare tuna, served with Dungeness crab meat salad and freshly grilled tiger prawns

Asperges Vertes Grillées, Arugula, Vinaigrette aux Truffles et Parmesan 12.50

Grilled asparagus served with arugula salad, truffe oil dressing and parmesan shavings

Saumon Fumé du Pacifique servi avec Blinis et Crème Sure 14.00

West Coast smoked salmon served with blinis, sour cream and salmon roe garnish

Salade d’Avocat et Tomates aux Crevettes, Sauce Cocktail 14.50

Tomato and avocado salad, served with hand-peeled shrimp and a house cocktail sauce

Fromage de Chèvre Poêlé servi sur un lit de Salade Frisée 12.50

Pan-fried goat cheese served over curly endive salad

Filet de Boeuf Tartare préparé à la minute 14.00

Beef Wlet steak tartare, made to order, served with classic garnishes

Terrine de Foie Gras, Gelée au Sauterne 20.00

Duck liver terrine and Sauterne jelly, served with warm toasts

Coeur de Laitue, Vinaigrette Maison 9.50

Heart of butter lettuce with house vinaigrette

Salade de Homard Printanière 15.00

Lobster salad served with baby potatoes, radishes, shallots and fresh basil, and a lemon oil dressing

Entrées Chaudes

Tartelettes aux Tomates et Champignons servie avec un coulis de Poivrons Ro 14.00

Mushroom & tomato tartelette with a red pepper coulis, prepared à la minute

Crabe d’Etrie Frit, Réduction aux Agrumes, servie avec Salade Mesclun 14.00

Fried soft-shell crab served with garlic butter, citrus reduction and a mesclun salad

Caille farçie au Ris de Veau, Rôtie au four, Réduction Pinot Noir 14.00

Roasted quail farçie with sweetbreads, served with a Pinot Noir reduction

Crême de Champignons Savuage parfumé à l’Huile de Truffles 7.50

Cream of wild mushroom soup scented with truffe oil

Raviolis de St-Jacques aux Légumes, Velouté au Noilly Pratt 12.50

Ravioli with sea scallops and vegetable julienne Wlling, served with vermouth velouté

Poêlée de Cuisses de Grenouille à l’Ail, Beurre Ciboulette 12.00

Garlic-sautéed frogs’ legs, chive butter sauce and tomato fondant

Fond d’Artichaut farçi au Crabe et parfumé au Pernod 13.00

Artichoke heart with fresh crabmeat, cream and Pernod, served with parmesan gratinée

Soupe aux Tomates au Gin et Crème Fraîche 6.50

“Le Crocodile Classic” tomato and gin soup, served with fresh whipped cream

Bisque d’Homard parfumée au Cognac 8.50

Lobster bisque served with fresh cream and Cognac

Tarte à l’Oignon à l’Alsacienne 8.50

Classic Alsatian-style onion tart

Escargots Maison 10.50

Snails baked in pastry “shells”, with garlic butter

Viandes et Volailles

Cuisse de Lapin farçi aux Champignons Sauvages, Confit d’Echalottes et S 22.00

Braised rabbit leg farçie with wild mushrooms and shallot conWt and a Pinot Noir sauce

Magret de Canard et Foie Gras Poêlés, Réduction au Cidre de Pommes 36.00

Roasted Fraser Valley duck breast served with pan-seared foie gras and an apple cider reduction

Côte de Boeuf Grillée aux Deux Sauces, Béarnaise ou Bordelaise 36.00

Grilled prime rib of beef, on the bone, with Béarnaise or Bordelaise sauce

Poitrine de Poulet farçie au Fromage de Chèvre et aux Pignons 24.00

Free-range chicken breast, stuffed (under the skin) with goat cheese and pine nuts, served with a fresh lemon juice reduction sauce

Côte de Veau Grillée, Champignons Porcini et Sauce à la Crème 34.00

Double-cut veal chop, on the bone, with imported porcini mushrooms and a veal reduction cream sauce

Carré d’Agneau Rôti, Jus de Thym et Sabayon à la Moutarde 36.00

Roasted rack of lamb, fresh thyme jus and mustard sabayon

Médaillons de Chevreuil Grillés, Sauce aux Chanterelles 30.00

Grilled venison medallions and a game reduction sauce with chanterelle mushrooms

Jarret de Veau Braisé, Réduction aux Champignons 26.00

Osso Buco style braised veal shank and a reduction sauce with wild forest mushrooms

Escalope de Veau Grillée, Sauce aux Morilles 34.00

Grilled veal medallions with veal demi-glace and morel mushrooms

Filet de Boeuf Grillé, Sauce au Poivre 34.00

Grilled beef tenderloin served with peppercorn sauce

Ris de Veau Poêlés à l’Estragon 27.00

Pan-fried veal sweetbreads, flavored with tarragon and served with Calvados sauce

Poissons et Crustacés

Nouilles Fraîches au Homard et Crevettes Grillées, servies avec une Bruno 25.00

Fresh fettucini with lobster meat and grilled tiger prawns, served with a brunoise of vegetables, olive oil and fresh basil

Saumon de l’Atlantique Grillé et servi avec Beurre Blanc au Pamplemousse 26.00

Grilled Atlantic salmon served with a grapefruit beurre blanc

Crevettes et St-Jacques Grillées, Velouté de Moules et Cheveux d’Ange 27.00

Grilled tiger prawns and sea scallops served over angel hair pasta, with fresh mussel velouté

Gambas Grillées à l’Ail, servie avec un Velouté Parfumé au Curry 30.00

Grilled gambas with garlic and a curry-scented velouté

Aile de Raie Poêlée servi avec Beurre Noisette et Capres 26.00

Pan-fried skate wing with a beurre noisette and capers

Homard à la Vapeur, Fricassée de Légumes, Sauce Safran 39.00

Shelled and steamed one-and-a-half pound Atlantic lobster, served with a fricassée of baby market vegetables and saffron butter sauce

Truite de Mer Poêlée, servie avec une Sauce Americaine 25.00

Fresh arctic char served over fettucini, with a sauce Americaine

Sole de Douvres Poêlée servie avec Beurre Blanc 38.00

Sautéed imported Dover sole served with classic butter sauce