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Le Montmartre features fine french cuisine in a charming dining room with gracious service, including many tableside preparations. Thierry Delaunay is chef du cuisine and changes the menu several times each year and frequently has specials, so the following dishes are an indication of what will be available to delight your palate. On the right, Olivier filets a French seabass at your table, leaving nothing but tasty fish for your dining pleasure. Almost all of these photos will enlarge, if clicked. Use your back button to return. |
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A plateau de fruits de mer, a platter of seafood, including crab, shrimp, and winkles. Have it with a simple squeeze of lemon or try any of the three sauces: a tomato-based cocktail sauce, plain home-made mayonnaise, and a home-made garlic mayonnaise. |
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On the left is French goat cheese topped with tomato confit in a crispy phyllo dough wrapper on a bed of fresh greens with a vinaigrette dressing. Savor the soft creamy goat cheese with the tangy taste of tomatoes in a crunchy shell. On the right is our foe gras two ways. A slice of chilled terrine of foie gras and a slice of flash sautéed fresh foie gras. |
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Our fish is as fresh as can be. St Maarten gets fish flown in on Air France several times per week. Our ocean-fresh sea scallops are lightly seared and served in a flavorful sea urchin sauce. The tilapia filet is served with a light cream sauce. Fresh sole from the waters off the white cliffs of Dover are rushed to St Maarten, sautéed, fileted at your table, and presented with vegetables. A squeeeze of lemon is considered sufficient by many people, but the chef adds butter sauce a side dish. From the cold waters of the southern Pacific, a Chilean seabass arrives at your table on a bed of crushed potatoes with phalanx of shrimp in a red wine sauce. Below left is our fresh sashimi quality tuna filet, lightly grilled and served with two vegetables purees, a few more vegetables, and a tangy sauce on the side. On the right Titan expertly filets a Dover sole at tableside
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| Our meat courses feature many classical French preparations, such as tournedos Rossini, filet mignon topped with foie gras. On the left are several tender lamb chops with thyme and herbs, two vegetable purées, and ratatouille. The beef tenderloin on the right is grilled to your specification and delivered with a selection vegetables and a flavor accent of your choosing: pepper sauce, blue cheese topping, or port wine sauce. | |
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Olivier carves a côte du boeuf, a section of prime rib, grilled to your specification. It comes with a selection of vegetables and a sauce on the side. |
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| Our pastry chef comes from Hotel Connaught in London (two rosettes from Michelin and raves from all customers). He indulges his fancy here by producing beautiful desserts that taste even better than they look. The pastry for the profiterole is light as a feather, filled with the creamiest vanilla ice cream, and topped with real chocolate sauce. This frozen chocolate truffle comes with two chocolate-hazelnut cups filled with mint ice cream floating in chocolate sauce and sabayon. |
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Homemade tiramisu (left) is always on the menu. When he is really being playful, he serves gazpacho (below) for dessert. No that is not a shrimp, it is a strawberry in a dollop of fruit mousse with a frozen red fruit surprise in the bottom. On the left is his Delice, the last word in this dessert section, and the last word in chocolate desserts on the island. If he has made one on the night you stop in, try it. |
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On the left is a salad featuring sea scallops wrapped in bacon with a light vinaigrette. Below left is a consisting of ouassou (fresh water prawns) with salmon on a bed of spinach with olive oil and lemon sauce. Below is a scallop and tuna tartare with herbs and onions on a brioche with tomatoes and salad greens on the side. | |
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