Soup
Potato and Leek soup
$6.00
steamed potatoes and leek with cream, pureed to a velvety texture
Cream of Lentil with Mussels
6.00
lentilles du puy in a chicken stock with mussels, finished with a drop of white wine
$Appetizers
Warm Goat Cheese Salad
$9.00
fresh spring greens served with herb-crusted goat cheese on warm garlic croutons served with a balsamic vinegar reduction
Salade Nicoise
$11.00
traditional Rivieran salad with potatoes, green beans, olives, anchovies, topped with pan-seared tuna
Tarte & C' Oignon
$8.00
alsatian-style onion tart in a homemade pastry crust
Plate of Charcuteries
$9.00
french ham, pate, saucissons, comichons, gribiche sauce and dijon mustard
Georges Perrier's Crab Cake
$12.00
from "le bec fin" recipes, made with jumbo lump and so full of flavor
St Jacgues & C'Ananas
$8.00
scallops with pineapple confit and lemon dressing
Vel au Vent aux Escargots
9.00
puff pastry nest filled with escargots cooked in cream, anis seeds and pemod
$Entrees
Shrimp a la Provencale
$24.00
sauteed in olvie oil, finished with tomatoes, thyme, and lemon juice, served with a saffron basmati pilaf
Poisson du Tour
ask you server about our daily fish special
Truite aux Amandes
$19.00
pan-seared, deboned whole trout, covered with sauteed almonds and served with a vegetable terrine
Cassoulet
$27.00
traditional southwestern French stew of white beans, pork, lamb sausages, and duck leg confit
Poussin aux Herbes de provence
$23.00
young semi-boned chicken crusted in herb de provence, pan-seared then finished in the oven with served with pommes frites, and provencal tomatoes
Magret de Canard aux Fruits Rouges
$27.00
duck breast pan seared, served a seasonal berry coulis, with green beans and cannot puree
Filet Mignon au Polure Frites
$31.00
filet mignon, seared to your liking, topped with a green peppercon, brandy, and cream sauce, served with pommes frites, and provencal tomatoes
Flank Steak Bordelaise
$26.00
cooked to your liking, deglazed with shallots and red wine served with fettuccine and julienne vegetables
Carre d'Agneau a la Diable
$33.00
dijon mustard crusted lamb rack, served with garlic potatoes and provencal tomatoes
Portabella Napoleon
$14.00
zucchini, yellow squash, tomato and portabello mushroom grilled and layered with olive oil and herbs, served with scented oils and balsamic vinegar reduction
Prix Fixe Menu
three courses for $33 available Tuesday, Wednesday and ThursdayPotato and Leek soup
steamed potatoes and leek with cream, pureed to a velvety texture
Warm Goat Cheese Salad
fresh spring greens served with herb-crusted goat cheese on warm garlic croutons served with a balsamic vinegar reduction
Tarte & C'Oignon
alsatian-style onion tart in a homemade pastry crust
Plate of Charcuteries
ench ham, pate, saucissons, comichons, gribiche sauce and dijon mustard
St. Jacgues a C' Ananas
scallops with pineapple confit and lemon dressing
Shrimp a La Provencale
sauteed in olive oil, finishd with tomatoes, thyme, and lemon juice served with a saffron basmati pilaf
Truite Aux Amandes
pan-seared, deboned whole trout, covered with sauteed almonds and served with a vegetable temine
Poussin aux Herbes de Provence
ing semi-boned chicken crusted in herb de provence, pan-seared then finished in the oven with served with pommes frites, and provencal tomatoes
Flank Steak Bordelaise
cooked to your liking deglazed with shallots and red wine. Served with fettuccine and julienne vegetables
Menu for Ma Provence is provided by findrestaurantmenu.com
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