Executive Chef Michael Campbell’s Seasonal Creations

  • baked brie

    Baked Brie

  • Firecracker shrimp

    Firecracker Shrimp

  • Shellfish platter

    Shrimp & Crawfish Étouffée

  • snow crab legs

    Snow Crab Legs

  • South African lobster tail

    South African Lobster Tail

  • Oysters on the half shell

    Oysters Rockefeller

  • Cajun Jambalaya Pasta

    Cajun Jambalaya Pasta

  • Grilled Vegetable Napoleon

  • Chicken caprese

    Chicken Caprese

  • filet oscar

    Filet Oscar

  • Veal Chop

  • Lobster Boursin Flatbread

    Lobster Boursin Flatbread

  • Shrimp Cocktail

    Shrimp Cocktail

  • Crab Hoelzel

  • Mediterranean Branzino

    Mediterranean Branzino

  • Venison Chops

  • French Onion Soup

    French Onion Soup

  • Lobster Bisque

    Lobster Bisque

  • LeMont Salad

    LeMont Salad

  • Caesar Salad [prepared tableside]

    Caesar Salad [prepared tableside]

  • Jumbo Lump Crab Cakes

    Jumbo Lump Crab Cakes

  • Filet Mignon

    Filet Mignon

  • Coffee Rubbed Strip Steak

  • Steak Diane [prepared tableside]

    Steak Diane [prepared tableside]

  • Crème Brulee

  • Chocolate Mousse Cake

  • Chef's Cheesecake-of-the-Day

  • Burrata Caprese Salad

  • Chopped Salad

  • Pasta Primavera

  • "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."

Our Menu

APPETIZERS

BAKED BRIE ~ $24

Baked fresh and topped with a Housemade tomato jam with grape tomatoes, shallots, garlic and basil, finished with Parmesan cheese, pine nuts and Balsamic glaze

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 ~ $24

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 ~ $28

Colossal crab meat tossed in a tarragon vinegar dressing

HOISIN GLAZED PORK BELLY - $24

Tender slow roasted pork belly served with a cucumber salad

PORCHINI RUBBED LAMB - $26

Lamb lollipop rubbed with porcini powder and grilled to medium, finished with Balsamic and olive oil

OYSTERS ROCKEFELLER - $24

Baked with a spinach cream sauce and toasted buttery breadcrumbs

SHRIMP & CRAWFISH ÉTOUFFÉE

Tender shrimp and Louisiana crawfish meat sautéed in a Creole tomato sauce with onions and peppers, served over a bed of dirty rice with fried Housemade tortilla crisps

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, Gruyère and Parmesan cheese, toasted golden brown

LOBSTER BISQUE ~ $14 CUP / $19 BOWL

Chunks of delicious lobster meat, shallots, sherry and thyme in a rich cream sauce

BURRATA SALAD ~ $16

Artisan Heirloom tomatoes with creamy burrata with sliced red onions, basil and Balsamic glaze

LEMONT SALAD ~ $11

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

CAESAR SALAD ~ $11

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

CHOPPED SALAD ~ $11

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

PEAR WALNUT SALAD ~ $12

Fresh roasted pears, craisins, candied walnuts, goat cheese and white Balsamic vinaigrette

VEGETARIAN

GRILLED VEGETABLE NAPOLEON ~ $28

Marinated portabella mushrooms, charred asparagus, red peppers, onions, squash, tomatoes, tofu and fresh mozzarella, finished with a Balsamic glaze over a bed of saffron rissoto

RISOTTO MILANESE ~ $28

Saffron risotto with tomato, spinach, asparagus and Parmesan

Add grilled shrimp - $15

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 JAMBALAYA PASTA ~ $35

Onions and peppers sautéed with Cajun chicken, shrimp and Andouille sausage in a Creole tomato sauce, tossed with penne pasta. Available over Cajun dirty rice upon request

PASTA PRIMAVERA ~ 28

Medley of fresh vegetables with onions, peppers, zucchini, eggplant, tomato, mushrooms and spinach over linguini pasta in an oil, lemon and garlic light sauce

PRINT MENU

SEAFOOD

CHILI GLAZED SALMON ~ $42

Topped with a sweet and spicy chili glaze and pineapple salsa

JUMBO LUMP CRAB CAKES ~ $49

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

MEDITERRANEAN BRONZINO ~ $55

Pan seared, topped with lemon Beurre Blanc and cucumber salsa

SNOW CRAB LEGS ~ $49

Steamed and served with drawn butter

MISO GLAZED CHILEAN SEA BASS ~ $69

Sea bass prepared with sesame seeds and green onions

SOUTH AFRICAN LOBSTER TAIL ~ $60

Oven roasted with butter and paprika

BUTCHER'S BLOCK

FILET MIGNON ~ EIGHT OUNCE ~ $65

Served with compound Maître D Butter and Homemade Béarnaise sauce

COFFEE RUBBED STRIP STEAK ~ $69

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

FILET OSCAR ~ $80

Our eight (8) ounce filet, grilled then topped with jumbo crab, Béarnaise and asparagus

CLASSIC NEW ZEALAND RACK OF LAMB ~ $52

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

BERKSHIRE PORK CHOP ~ $50

Grilled and topped with a Michigan cherry jus

VEAL CHOP ~ $65

Center cut 14 ounce grilled chop topped with sautéed wild mushrooms in a veal demi sauce

VENISON CHOPS ~ $60

Australian Cerveana Red venison chops, grilled and topped with a blackberry rum compote

STEAK ACCOMPANIMENTS

Bleu Cheese ~ $6

Sauteéd Mushrooms with brandy ~ $6

Grilled Shrimp ~ $20

Sauteéd Onions ~ $6

Horseradish Crust ~ $5

Peppercorn Demi ~ $5

Broiled Lobster Tail ~ $45

Snow Crab Legs ~ $30

SIDES

TRUFFLE FRENCH FRIES ~ $9

Fresh cut fries with truffle oil and Parmesan cheese

HOISIN GLAZED BRUSSELS ~ $13

Brussels tossed in a soy Hoisin glaze with bacon and scallions

GOUDA MAC N CHEESE ~ $15

Prepared with bacon and green onions

LOBSTER RISOTTO ~ $22

Saffron risotto with lobster meat, tomato, asparagus and Parmesan

POULTRY

FIVE SPICE DUCK BREAST ~ $47

Maple Leaf duck breast cooked to medium, sliced and topped with an orange Hoisin glaze

CHICKEN CAPRESE ~ $39

Grilled chicken topped with fresh mozzarella, marinated tomatoes, basil and Balsamic glaze

DESSERTS

The Dessert Tray will feature today’s Housemade Desserts