St. Martin's Wine Bistro has served Old East Dallas since 1980, holding to a French bistro menu that opens with escargots bourguignon, steak tartare with quail egg and cornichon, a lobster terrine in sauce champagne, and a caviar service. Soups carry their own following, particularly the champagne-brie and a French onion finished under Gruyère.
Entrées run from Dover sole meunière in brown butter, lemon, and capers to Rohan duck à l'orange, rack of lamb, and a filet or ribeye with sauce à la carte. Seafood turns up in seared scallops with pork belly and morels, seared seabass with carrot purée, and salmon with crispy leeks.
Live piano plays seven nights a week, with a rotating roster of players across the schedule — part of a room regulars describe as romantic and suited to special occasions, backed by attentive, personalized service.
Entrées run from Dover sole meunière in brown butter, lemon, and capers to Rohan duck à l'orange, rack of lamb, and a filet or ribeye with sauce à la carte. Seafood turns up in seared scallops with pork belly and morels, seared seabass with carrot purée, and salmon with crispy leeks.
Live piano plays seven nights a week, with a rotating roster of players across the schedule — part of a room regulars describe as romantic and suited to special occasions, backed by attentive, personalized service.