Saint Jacques French Cuisine

Overviews

Opened in 2004, Saint Jacques French Cuisine aims to showcase France's culinary heritage, with its love of exceptional food and fine wines. We are dedicated to using the freshest and highest quality ingredients, which we source locally by working closely with North Carolina farmers. Saint Jacques is currently ranked as one of the Top 100 restaurants in the nation on OpenTable.com.

Additional information

  • Cross street
    Spring Forest
  • Neighborhood
    Raleigh
  • Hours of operation
    Dinner Tue–Sat 5:00 pm–10:00 pm
  • Price
    $31 to $50
  • Cuisines
    French, Seafood, Contemporary French / American
  • Dining style
    Fine Dining
  • Dress code
    Business Casual
  • Parking details
    Public Lot
  • Payment options
    AMEX, Discover, Mastercard, Visa
  • Executive chef
    Kyle Teears
  • Additional
    Banquet, Beer, BYO Wine, Cocktails, Corkage Fee, Full Bar, Gender Neutral Restroom, Gluten-free Options, Non-Smoking, Private Room, Takeout, Wheelchair Access, Wine
Address
6112 Falls of Neuse Rd., Raleigh, NC 27609

Pictures

Menu

Apéritif

  • Soupe à L'oignon

    Caramelized onion in a rosemary beef broth, topped with melted gruyère and crostini

    • Soupe Courge Rôtie

      Roasted butternut squash soup with caramelized onion and crouton

      • Paysanne Salad

        Fresh greens, pickled shallot, toasted walnut, apple vinaigrette, soft boiled egg, goat cheese crumble, radish

        • Coquille Saint-Jacques

          Scallops and crab baked with béchamel, gruyère cheese and bread crumb

          • Crab Croque-Madame

            Crab, béchamel, gruyère cheese and Black Forest ham baked and served with a fried quail egg on sliced french baguette

            Entrées

            • Confit Byaldi

              Zucchini, squash, tomato, eggplant, onion and mushroom baked and layered with quinoa and white wine beurre blanc

              • Canard au Poivre

                Seared duck breast and peppercorn cream over potato comté, wilted duck fat greens and seasonal vegetables

                • Filet de Bœuf au Bordelaise

                  Beef tenderloin with seasonal mushroom, compound butter and a red wine bordelaise alongside layered potato and seasonal vegetables

                  • Carré d'Agneau d'Automne

                    Rack of Lamb atop sweet potato risotto with red wine fig sauce, seasonal vegetables and crumbled goat cheese

                    Dessert

                    • Roasted Apple Galette aux Pécan Caramel

                      Crispy apple galette with toasted pecan caramel sauce

                      • Beignet Crème au Chocolat

                        Chocolate buttercream beignets

                        Author：Rolls Night Date：2024-10-27

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