Executive Chef Michael Campbell’s Seasonal Creations

  • Firecracker shrimp

    Firecracker Shrimp

  • Lobster Boursin Flatbread

    Lobster Boursin Flatbread

  • Shrimp Cocktail

    Shrimp Cocktail

  • Crab Hoelzel

  • Stuffed Banana Peppers

    Stuffed Banana Peppers

  • Hoisin Glazed Pork Belly

  • French Onion Soup

    French Onion Soup

  • Lobster Bisque

    Lobster Bisque

  • LeMont Salad

    LeMont Salad

  • Ceasar Salad [prepared tableside]

    Ceasar Salad [prepared tableside]

  • Seafood Aglio

    Seafood Aglio

  • Cajun Tuscan Chicken Pasta

    Cajun Tuscan Chicken Pasta

  • Jumbo Lump Crab Cakes

    Jumbo Lump Crab Cakes

  • Jumbo Sea Scallops

  • Miso Glazed Chilean Sea Bass

  • Risotto Milanese

  • Filet Mignon

    Filet Mignon

  • Coffee Rubbed Strip Steak

  • Classic New Zealand Rack of Lamb

    Classic New Zealand Rack of Lamb

  • Bone-in Ribeye Cabernet Sauvignon

    Bone-in Ribeye Cabernet Sauvignon

  • Hoisin Glazed Brussels

    Hoisin Glazed Brussels

  • Roasted Raspberry Duck

    Roasted Raspberry Duck

  • Steak Diane [prepared tableside]

    Steak Diane [prepared tableside]

  • Crème Brulee

  • Chocolate Mousse Cake

  • Chef's Cheesecake-of-the-Day

  • Burrata Caprese Salad

  • Chili Glazed Salmon

  • Grilled Vegetable Napoleon

  • Chicken Bruschetta

  • "At LeMont, we take food allergies seriously," says Executive Chef Michael Campbell. " If you have a severe allergy (shellfish, nuts, etc. that can be life-threatening) and need some assurance or guidance on what items would be the safest to order, please ask your Server to have me come to your table to assist with any allergy concerns.

    "I want to prepare your order so that it does not contain any allergens. Our Team will also make sure there is not any cross contamination (using the same tongs or spatula to serve your food). Some recipes have hidden allergens, so we will identify those items as well; for example Worcestershire sauce has anchovies that affect customers with seafood allergies and it is in a few of our sauce recipes.

    "We want you to feel safe and confident that a trained Chef will be overseeing the preparation of your food to keep you safe and enjoying your meal. Please let me and the Staff know any allergy concerns you may have. Thanks for dining with us at LeMont."

steak and roasted vegetables with a glass of wine
pasta, risotto and red wine
jumbo crab cakes with white wine

Our Menu

APPETIZERS

BAKED BRIE WITH BLACKBERRY FIG JAM ~ $20

Baked fresh with blackberry fig jam, with onions, cinnamon and honey, garnished with candied pecans and fresh baguette crostini

FIRECRACKER SHRIMP ~ $24

Jumbo shrimp, pineapple salsa with sweet and spicy Kung Pao sauce

CALAMARI ~ $20

Lightly breaded, tossed with garlic butter, sweet and spicy peppers with a Marinara side

LOBSTER BOURSIN FLATBREAD ~ $22

Flatbread topped with garlic butter, tomato, basil, lobster meat, fresh mozzarella, boursin and Parmesan cheese

SHRIMP COCKTAIL ~ $24

Four jumbo shrimp served with our Homemade cocktail sauce

CRAB HOELZEL ~ $26

Colossal crab meat tossed in a tarragon vinegar dressing

STUFFED BANANA PEPPERS ~ $17

Fresh banana peppers stuffed with sausage and baked with Marinara and cheese

HOISIN GLAZED PORK BELLY - $24

Served with a cucumber salad

SOUP AND SALADS

FRENCH ONION SOUP ~ $8 CUP / $12 BOWL

Homemade French onion soup made with brandy, sherry, chicken stock, thyme and other spices, with croutons, Swiss, provolone and Parmesan cheese, toasted golden brown

LOBSTER BISQUE ~ $13 CUP / $18 BOWL

Delicious lobster meat, shallots, sherry and thyme in a rich cream sauce

LEMONT SALAD ~ $10

Classic LeMont salad served with organic mesclun greens, Romaine, carrots, cherry tomatoes and red onions, served with our classic LeMont Balsamic vinaigrette

CAESAR SALAD ~ $10

Classically prepared with hearts of Romaine, anchovies, mustard, pasteurized egg yolks, lemon, garlic, imported Parmesan cheese and seasoned croutons

BURRATA CAPRESE SALAD ~ $16

Heirloom tomatoes, Burrata fresh mozzarella, Balsamic glaze, red onions, basil, olive oil and Parmesan crisp

CHOPPED SALAD ~ $10

Mixed greens, tossed in white Balsamic dressing, topped with diced vegetables and Bleu cheese crumbles

PASTA

SEAFOOD AGLIO ~ $38

Linguini with jumbo crab meat, jumbo shrimp and lobster claw meat, tossed with oil, garlic, crushed red pepper, Pecorino cheese and white wine

CAJUN TUSCAN CHICKEN PASTA ~ $32

Chicken sautéed with cajun spices, garlic, sun dried tomatoes, spinach and peppers in a Parmesan cream sauce

SEAFOOD

CHILI GLAZED SALMON ~ $42

Salmon topped with a pineapple salsa

JUMBO LUMP CRAB CAKES ~ $46

Jumbo lump crab cakes with a lemon dijon dill sauce and Cajun Remoulade

JUMBO SEA SCALLOPS ~ $65

Scallops pan seared with lemon butter

MISO GLAZED CHILEAN SEA BASS ~ $68

Sea bass prepared with sesame seeds and green onions

VEGETARIAN

GRILLED VEGETABLE NAPOLEON ~ $28

Marinated portabella mushrooms, red peppers, onions, squash, tomatoes, tofu and fresh mozzarella, finished with a Balsamic glaze

RISOTTO MILANESE ~ $28

Saffron risotto with tomato, spinach, asparagus and Parmesan

PRINT MENU

BUTCHER'S BLOCK

FILET MIGNON ~ EIGHT OUNCE ~ $62

Served with compound Maître D Butter and Homemade Bearnaise sauce

COFFEE RUBBED STRIP STEAK ~ $68

16 oz Bone-in New York Strip, topped with a shallot butter cream sauce

CLASSIC NEW ZEALAND RACK OF LAMB ~ $50

Genuine New Zealand lamb broiled, topped with Dijon mustard and seasoned bread crumbs toasted golden brown, finished with a Rosemary demi-glace

BONE-IN RIBEYE CABERNET SAUVIGNON ~ $71

Sixteen (16) ounce choice bone-in ribeye, grilled to perfection and topped with sautéed oyster mushrooms with a reduction of Cabernet Sauvignon demi-glace

STEAK DIANE ~ $70

Two 4 oz medallions of beef, sautéed tableside with mushrooms, garlic, shallots and Rosemary, deglazed with brandy and our own demi-glace. Prepared tableside.

GRILLED PORK CHOP ~ $40

Topped with a sweet and spicy pepper chutney

ACCOMPANIMENTS AND SIDES

BLEU CHEESE ~ $6

SAUTÉED MUSHROOMS WITH BRANDY ~ $6

GRILLED JUMBO SHRIMP ~ $22

GRILLED ASPARAGUS ~ $10

PAN SEARED SCALLOPS ~ $25

TRUFFLE FRENCH FRIES ~ $9

Fresh cut fries with truffle oil and Parmesan cheese

HOISIN GLAZED BRUSSELS ~ $10

Brussels tossed in a soy Hoisin glaze with bacon and scallions

LOBSTER RISOTTO ~ $22

Saffron risotto with lobster meat, tomato, asparagus and Parmesan

LOBSTER MAC N CHEESE ~ $25

Penne pasta tossed with lobster meat with asparagus in a rich cream sauce with toasted bread crumb

POULTRY

ROASTED RASPBERRY DUCK ~ $43

Maple Leaf’s finest Gold Label duckling, roasted with Kosher salt and cinnamon, finished with our classic black currant raspberry sauce

CHICKEN BRUSCHETTA ~ $39

Tender chicken breast, hand-breaded, with panko and Parmesan cheese, pan-seared, then topped with tomato Bruschetta, finished with a Balsamic glaze and Parmesan cheese

DESSERTS

The Dessert Tray will feature today’s Housemade Desserts

PRINT MENU

Maple Pecan Salmon with a glass of white wine