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.
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.