Escargot 41

Name: Escargot 41
Address: 4339 N. Tamiami Trail, 34103, FL, 34103
Telephone: 239-793-5000

4339 N. Tamiami Trail, Naples, FL 34103, US

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

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Cuisine: French (Classic)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

LES ESCARGOTS

PETER'S FRICASSEE 41

6 EXTRA LARGE ESCARGOTS IN CHAMPAGNE SAUCE GARNISHED WITH OUR FRESH HERBS & DICED ROMA TOMATOES OVER SCRAMBLED EGGS | TOPPED WITH CREAM PUFF TRULY UNIQUE AND SURPRISING DISH

ESCARPOTS BOURGUIGNONE

6 EXTRA LARGE ESCARGOTS BOURGUIGNONE BAKED IN A CLASSIC SEASONED PARSLEY-GARLIC BUTTER

ESCARGOTS A LA MODE DE L'ABBAYE

6 EXTRA LARGE ESCARGOTS STEWED IN FRESH CREAM, CARAMELIZED ONIONS ARMAGNAC AND BLACK PEPPER | Believed to have been created by monks, this original recipe was discovered in an ancient monastery during renovation A perfect example of simple old cuisine at its best

CAGOUILLE AUX GNOCCHI

6 EXTRA LARGE ESCARGOTS & POTATO GNOCCHI SAUTÉED WITH BLACK OLIVES, ITALIAN THYME, PARSLEY AND FRESH TOMATOES TOPPED WITH PERNOD WILTED SPINACH

VAIDA'S FAVORITE

6 EXTRA LARGE ESCARGOTS AND CHEESE TORTELLINI IN A PARMESAN CHAMPAGNE SAUCE WITH FINE HERBS AND DICED TOMATOES, COMPLIMENTED WITH MUSHROOM-SMOKED SAUSAGE SALPICON DEMI GLACE

ESCARGOTS DR. IVAN

6 EXTRA LARGE CARGOTS SAUTÉED WITH SWEETBREAD AND BLACK TRUMPET MUSHROOMS, LIGHTLY CREAMED MARSALA BROWN SAUCE

CONSOMMÉ D'ESCARGOTS PÉRIGOURDINE

ONE WHOLE FRENCH WINTER BLACK TRUFFLE GARNISHED WITH DUCK FOIE GRAS, 6 EXTRA LARGE ESCARGOTS IN DUCK CONSOMMÉ WITH "BARBAREITO SERCIAL" VINTAGE 1978 MADEIRA, FINISHED WITH 24 KARAT GOLD LEAF

HORS D'OEUVRES

MOULES A LA SUÇARELLE

PRINCE EDWARD ISLAND MUSSELS SIMMERED IN CHARDONNAY, FRESH BASIL, SHALLOTS, DICED FRESH TOMATOES AND A TOUCH LIGHT CREAM A DELIGHTFUL RECIPE FROM "CUISINE DE PROVENÇE"

"BOWFIN" AMERICAN CAVIAR

BOWFIN STURGEON, SMALL DARK GRAIN WITH PLEASING FLAVOR SERVED WITH TOAST POINTS AND TRIMMING

FOIE GRAS DE CANARD MI-CUT

CLASSIC FRENCH FOIE GRAS DELICACY, SERVED WITH TOASTS AND WHITE PINEAU DES CHARANTES GELÉE

SOUMON FUMÉ AU CAFÉ

GUÉRANDE SEA SALT CURED SALMON COATED WITH COFFEE & HICKORY SMOMED, SERVED WITH ONIONS, CAPERS, SOUR CREAM AND TOAST POINTS | Coffee flavors? none, Coffee enhances the delicate flavors and texture by neutralizing natural oil

TRUFFEE EN CRÔUTE PÉRIGOURDINE

WHOLE WINTER BLACK TRUFFLE, FOIE GRAS, PROSCUITTO & SPINACH BAKED IN FILO DOUGH, SERVED ON A MORELS SAUCE

SALADE DE FOIE GRAS AUX AIRELLES

DUCK FOIE GRAS SAUTÉED SERVED WITH BELGIUM ENDIVES AND BLUEBERRIES LACED WITH A KEY LIME-BALSAMIC VINEGAR REDUCTION

SALADES

CEASAR SALAD

TRADITIONALLY PREPARED, SERVED WITH ANCHOVY AND CROUTONS

ORGANIC MESCLUM AU FROMAGE DE CHÉVRE

TOSSED WITH A WHOLE GRAIN MUSTARD, GREEK OREGANO, SUN-DRIED TOMATO DRESSING AND GOAT CHEESE CRUMBLES

SOUPES

SOUPE A L'DIGNON GRATINÉE

ONION SOUP BAKED WITH CROUTONS AND EMMENTAL CHEESE

BISQUE DE LANGOUSTE

LOBSTER BISQUE FINISHED WITH CREAM & SWEET SHERRY

FRUITS DE MER

POISSON RÔTI AUX LARDONS

LIGHTLY SAUTÉED, SERVED WITH A MERLOT BROWN SAUCE COMPLIMENTED WITH GARLIC CONFIT, BACON, BABY SHRIMPS AND FRESH OREGANO THYME SPRIG

FILLET DE POISSON DUGLÉRÉ

LIGHTLY SAUTÉED AND FINISHED WITH A SHALLOTS, WHITE WINE LIGHT CREAM SAUCE GARNISHED WITH PARSLEY, SWEET MARJORAM, AND DICED FRESH ROMA TOMATOES

CHILEAN SEA BASS EN ROBE DES CHAMPS

SAUTÉED IN TARRAGON POTATO CRUST, FINE HERBS KEY LIME BEURRE BLANC

FRUITS DE MER AUX MORILLES

JUMBO SHRIMPS AND SEA SCALLOPS SAUTÉED WITH WHITE MUSHROOMS, MORELS AND FRESH LEMON THYME FINISHED IN A LIGHT CHAMPAGNE CREAM SAUCE

LES VOLAILLES

POULET À LA FAÇON DU PÉGOT

CHICKEN BREAST SAUTÉED, MUSHROOMS SMOKED SAUSAGE, GARLIC, ITALIAN-THYME IN A LIGHTLY CREAMED BROWN SAUCE

CANARD RÔTI AUX PRUNEAUX

HALF CRISPY DUCK RUBBED WITH FRESH GARLIC SALT, SERVED WITH A PLUM PORT WINE SAUCE

CARARD CONFIT AUX LENTILLES VERTES DU PUY

OLD FASHIONED SEA SALT CURED DUCK, PAN-FRIED IN GOOSE FAT SERVED WITH LENTILS DU PUY AND DEMI-GLACE SAUCE

LES VIANDES

MÉDAILLONS DE VEAU, AUX POMMES

VEAL SCALOPPINI SAUTÉED WITH SWEET APPLE AND MUSHROOM CALVADOS CREAMED SAUCE

TOURNEDOS BACCHUS

BEEF TENDERLOIN SAUTÉED WITH ESCARGOTS, PORTOBELLO MUSHROOMS, GREEN PEPPERCORN, GARLIC AND FRESH ROSEMARY SHALLOTS-MERLOT SAUCE

TOURNEDOS AU BEURRE D'ANCHOIS

BEEF TENDERLOIN SAUTÉED AND FINISHED WITH AN ANCHOVY BUTTER | Old Provençal family recipe creating the most amazing flavors, yet without any fishy taste. A must to try for any anchovy's lover

DÉSSERTS

COEUR DE CRÉME BRULÉE

VANILLA FLAVOR

MOELLEUX AU CHOCOLAT

DUO OF A 75% BITTERSWEET DARK CHOCOLATE FILLED WITH A HOMEMADE CHOCOLATE TRUFFLE, RASPBERRY SAUCE | BAKED TO ORDER, REQUIRED 10 MINUTES

Maury 10 YEARS OLD CUVEE

A SUPERB RED SWEET WINE FOR CHOCOLATE

TARTE AUX POMMES CHAUDE

WARM SWEET APPLE PIE, LACED WITH CARAMEL SAUCE | BAKED TO ORDER, REQUIRES 10 MINUTES

PROFITÉROLES AU CHOCOLAT

HOMEMADE CREAM PUFFS FILLED WITH VANILLA ICE CREAM, WARM CHOCOLATE SAUCE

KEY LIME SOUFFLÉ

FLOURLESS SOUFFLÉ, MADE WITH FRESH KEY LIME GRAND MARNIER SAUCE | BAKED TO ORDER, REQUIRES 10 MINUTES

ASSIETTE DE FROMAGE

FOUR FRENCH CHEESE ASSORTEMENT APPLES, GRAPES & STRAWBERRIES