With such a simple menu, the key to the success of Le Relais de Venise L’Entrecôte is the quality of the ingredients and the great care that we take in the preparation and service.
Our steaks are from the mid-western heartland of America, our Nebraskan and Iowan raised beef is hand selected and trimmed especially for Le Relais de Venise.
The frites are hand chipped daily on our premises from specially sourced Bintje variety of potatoes, maintaining consistency with the Parisian restaurant.
The recipe for the sauce which accompanies the steak remains a closely guarded family secret of Mme Godillot, the daughter of M de Saurs who was the founder of Le Relais de Venise L’Entrecôte in Paris. Over the years, many have tried to replicate the sauce but none have succeeded.
The profiteroles, chocolate sauce, crème brûlée and meringues are freshly made on the premises and the fruit selection changes seasonally.
Menu and prices
Start with a green salad with mustard vinaigrette topped with walnuts, followed by steak frites, $28.75
Start with a green salad with mustard vinaigrette topped with walnuts, followed by a selection of cheeses and accompanied by frites plus a dessert of your choice, $28.75