Leafy, country estate with gardens & a wine cellar is the setting for upscale classic French fare.
4.6 – 459 reviews $$$ • French restaurant
Menu
| Menu | |
| Hors d’oeuvre | |
| 1/2 Dozen Escargot 6 escargot in a shell with LeChene’s special butter and garlic |
$21.00 |
| Shrimp Monegasque (3) shrimps w/white wine, garlic butter and herbs with a touch of paprika |
$24.00 |
| French Onion Soup (L) Sautéed onions in rich beef broth w/bread and Swiss cheese gratin |
$16.00 |
| Crab Cake Served on a cream dill sauce. |
$20.00 |
| Baked Brie Brie in a crust served with sliced apples |
$23.00 |
| Stuffed Mushrooms Mushroom caps filled with diced tomatoes, spiced with herbs and topped with garlic butter baked in oven |
$20.00 |
| Cheese Ravioli | $21.00 |
| Salmon Dumpling | $21.00 |
| Soft Shell Crab | $24.00 |
| Lobster Ravioli Stuffed ravioli with lobster and herbs |
$26.00 |
| Chorizo (Hot/Mild) | $19.00 |
| Cucumber Salad | $16.00 |
| Tomato Salad | $15.00 |
| Cheese Plate | $22.00 |
| Hearts of Palm | $19.00 |
| Tongue Vinaigrette Cold beef tongue served with vinaigrette dressing, chopped gerkins, capers, and shallots |
$19.00 |
| Butternut Squash Ravioli | $21.00 |
| Charcuterie | $24.00 |
| Jamon Serrano (prosciutto) | $21.00 |
| Spinach Salad | $20.00 |
| Caesar Salad | $20.00 |
| Caesar Salad with Chicken | $23.00 |
| Mushroom Salad | $19.00 |
| Duck Pate Homemade with duck, pork, Le Chene’s special seasoning; served with onion compote and gerkins |
$19.00 |
| Duck Confit Salad | $27.00 |
| Shrimp Salad | $33.00 |
| Smoked Salmon | $23.00 |
| Dinner Entrees | |
| Filet Mignon au Poivre Filet mignon with black cracked pepper, pan sautéed, flambéed with cognac, veal stock, and cream |
$50.00 |
| Filet Mignon au Roquefort Pan sautéed filet mignon served on a crouton and topped with a rich Roquefort sauce |
$50.00 |
| Black Angus Bone-In Ribeye | $50.00 |
| Osso Buco Veal shank braised with onion, garlic, herbs, diced tomatoes, white wine and veal stock |
$47.00 |
| New York Bordelaise Butter Pan sautéed New York with red wine, shallots and herb butter melting on top |
$46.00 |
| Tenderloin Tip Béarnaise Tips of the tenderloin diced and sautéed with mushrooms, veal stock and topped with béarnaise sauce |
$44.00 |
| Beef Bourguignon Pieces of beef marinated in a red wine sauce with vegetables, braised until tender, served with mushrooms |
$41.00 |
| Beef Tongue with Capers | $40.00 |
| Buffalo Ribeye with Oyster Mushrooms Pan sautéed buffalo rib eye, oyster mushrooms, veal stock and a touch of garlic butter |
$50.00 |
| Boar Goulash | $40.00 |
| Elk Chop with Cranberry | $51.00 |
| Lamb Chop A’Lail Chops of California lamb, pan sautéed finished with garlic, veal stock and garlic butter |
$50.00 |
| Pork Chops Charcutiere | $45.00 |
| Veal Chop with Morels | $50.00 |
| Veal Forestiere Tenderloin veal medallions served with veal stock, mushrooms and cream sauce |
$43.00 |
| Venison Loin Poivrade Sliced loin medallions with a meat poivrade reduction |
$48.00 |
| Sweetbreads aux Morilles Sliced sweetbreads sautéed with shallots, morels, flambéed with cognac, veal stock and cream |
$45.00 |
| Calf’s Liver Bercy Pan sautéed calf liver with shallots and veal stock |
$42.00 |
| Rabbit Moutarde pieces of rabbit, stewed in a white wine and finished with a touch of mustard |
$41.00 |
| Chicken Lobster Sauce Boneless, skinless breast with pieces of lobster and lobster cream sauce |
$48.00 |
| Chicken Strawberry | $42.00 |
| Chicken with Dill Sauce | $41.00 |
| Chicken Champagne Sauce | $41.00 |
| Chicken Pasta Sliced chicken breast sautéed with garlic, veal stock, broccoli and pasta |
$40.00 |
| Frog Legs Provencale Pan sautéed frog legs, veal stock, lemon and garlic butter |
$44.00 |
| Duck A L’Orange Peking duck roasted crisp garnished with orange wedges, rind and slices with orange liqueur and sweet and sour orange sauce |
$45.00 |
| Duck Green Peppercorn Peking duck roasted crisp sautéed and flambéed, green peppercorns with veal stock and cream |
$44.00 |
| Duck Amaretto Peking duck roasted crisp with sweet and sour orange sauce, amaretto liquor and almonds |
$42.00 |
| Duck Cranberry Peking duck roasted crisp with cranberries and sweet and sour orange sauce |
$42.00 |
| Lobster Tail and Filet Mignon *price subject to market |
|
| Lobster Tail *price subject to market |
|
| Lobster Fricassee *price subject to market – Sautéed lobster pieces, flambéed with a julienne of vegetables, mushrooms and shitakes, lobster sauce and cream served on a bed of pasta |
|
| Lobster Le Chene *price subject to market – Sautéed lobster pieces, flambéed with mushrooms and shitakes, lobster sauce and cream in a bed of rice au gratin. |
|
| Scallops Provencale | $48.00 |
| Shrimp Monégasque Shrimp with white wine, garlic butter and herbs with a touch of paprika |
$48.00 |
| Shrimp Escoffier Shrimp sautéed with a touch of garlic, flambéed with cream of sherry and cream reduction |
$48.00 |
| Shrimp Scallop Biarritz Sautéed, flambéed with Pernod (Licorice French Liquor), dill, tomato sauce and cream served in a bed of pasta |
$44.00 |
| Halibut Meuniere Pan sautéed with lemon and butter |
$47.00 |
| Swordfish Grenobloise Pan sautéed with butter, lemon and capers |
$44.00 |
| Seafood Pasta Sautéed, dice of shrimp, scallops, clams, calamari and mushrooms in a white wine Beurre Blanc sauce |
$44.00 |
| Orange Roughy Bretonne Poached orange roughy filet with mushrooms, bay shrimps, lobster sauce and cream |
$43.00 |
| Salmon Feuillette Poached slice of salmon served in a pastry shell with spinach and Beurre Blanc sauce |
$42.00 |
| Salmon Moutarde | $42.00 |
| Sand Dabs Veronique | $41.00 |
| Calamari Abalone Calamari steaks sautéed in a veal stock with garlic sauce and lemon |
$41.00 |
| Barramundi Belle Meuniere Pan sautéed and finished w/butter and lemon |
$41.00 |
| Trout Almondine sautéed with butter and almonds |
$38.00 |
| European Sea Bass Almondine sautéed with butter and almonds |
$37.00 |
| Desserts | |
| Soufflé (Chocolate or Grand Marnier) *Order with entrée to allow time to bake, please ask your server |
$24.00 |
| Fresh Strawberries (with orange liqueur) |
$15.00 |
| Bavarois White chocolate custard on a bed of dark chocolate sauce |
$15.00 |
| White Chocolate Mousse Charlotte White chocolate mousse cake on a bed of strawberry sauce |
$16.00 |
| Peach Melba French vanilla ice cream, two peach halves, strawberry sauce, and whipped cream |
$15.00 |
| Café Glace Coffee ice cream layered with coffee liqueur topped with whipped cream |
$15.00 |
| Tarte au Citron Lemon Tarte |
$15.00 |
| Creme Brulee | $15.00 |
| Homemade Assorted Sorbets | $15.00 |
| Strawberry Feuillette Flakey pastry topped with French vanilla ice cream and fresh strawberries with whipped cream |
$15.00 |
| Dark Chocolate Cake Served on a bed of vanilla sauce topped with dark chocolate |
$15.00 |
| Pears Belle Helene French vanilla ice cream, two pear halves, chocolate sauce and whipped cream |
$15.00 |
| Meringue Glace Baked meringue with coffee iced cream, pear half, topped with coffee caramel and whipped cream |
$16.00 |
| Cheesecake (plain or blueberry) |
$15.00 |
| Chocolate Mousse | $15.00 |
| Homemade Vanilla Ice Cream (2 scp) | $14.00 |
| Profiterolles au Chocolat Scoop of vanilla ice cream with a puff pastry stuffed with ice cream, hot chocolate sauce, and sliced almonds |
$15.00 |
… View more
Contact Le Chène French Cuisine
Address: 12625 Sierra Hwy, Santa Clarita, CA 91390
Phone: (661) 251-4315
Website: http://www.lechene.com/
Hours
| Tuesday | 4:30–9PM |
| Wednesday | 4:30–9PM |
| Thursday | 4:30–9PM |
| Friday | 4:30–9:30PM |
| Saturday | 4:30–9:30PM |
| Sunday | 11AM–9PM |
| Monday | 4:30–9PM |
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