10.00Huitres LorraineA trio of oysters on the half shell gratineed w/ sour cream, bacon & horseradish.
10.00Pate De Poisson Bleu FumeSmoked bluefish pate w/ toasted croutons.
9.00Salade Caesar a La ProvencaleRomaine lettuce, caesar dressing, capers & nicoise olives.
9.00Salade Au ChevreGoat cheese & roasted red peppers w/ field greens & baby herbs.
Entrees
29.95Pot Au Feu“The Sunday dinner of france” “there are as many recipes for pot Au Feu as there are grandmothers in france”. ours is traditional of tender beef & chicken braised in a rich bouillon w/ a melange of fresh vegetables – onions, leeks, carrots, celery, cabbage & red bliss potatoes. the meat & vegetables are separated from the broth which is perfect for dipping a warm crusty slice of our French bread. traditional garnishes of coarse salt, cornichons baby pickles & warm creamy horseradish mustard sauce are presented w/ pot Au Feu.
19.95Crepes Du JourSidewalk stands, farm house tables & 3 star restaurants all serve crepes that are enjoyed at breakfast, lunch & dinner all over france. sweet for dessert & savory for entree. Pot Au Feu presents two savory crepes - flipped, stuffed, rolled & baked w/ the chef’s ever changing selection of fresh filling & sauce.
19.95Crepes LuluChef’s selection of fresh vegetables rolled in a classic French crepe crepe batter contains egg
15.95Quiche Du JourInspired by the regions of france & made w/ the chef’s choice of seasonal ingredients baked w/ fresh egg custard in a light pastry crust
32.95Bouillabaisse MarseillesFrom the Riviera - a variety of fin fish, whole shrimp, mussels, clams, potatoes & onions poached in a fragrant saffron & tomato broth. served w/ aioli.
26.95Sole AmandineFilet of sole sauteed w/ lemon, butter, white wine & slivered almonds.
34.95Fruits De Mer Et Homard Au PenneLobster, shrimp & scallops tossed w/ spinach, tomato, white wine & penne.
38.95Filet Mignon Aux ChampignonsA thick Filet mignon seared & served w/ a sauce of chanterelles, morels, cepes, shitake mushrooms & demi-glace.
22.95Steak Fritesquintessential French bistro steak pressed in cracked peppercorns, seared & served “au poivre” – w/ a stack of pommes frites accompanied by bearnaise dipping sauce.
34.95Tournedos Bearnaise Ou BordelaiseMedallions of beef tenderloin seared & served w/ a choice of bordelaise or bearnaise sauce.Options:
Bordelaise, Bearnaise
27.95Black Angus Steak a La Pot Au FeuBlack angus “flat iron” steak w/ a mellow garlic & parsley butter.
28.95Caneton FramboiseDuck breast slow roasted on the bone served w/ succulent confit duck leg sauced w/ a rich caramelized orange & raspberry reduction.
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