Hors D'oeuvres
Escargots a la Bourguignonne
$11.00
Snails broiled in their shells with garlic-parsley butter.
Bisque de Hommard
$10.00
Creamy lobster bisque.
Pate Maison
$9.00
Chicken liver mousse with French brandy and croutons.
Terrine de Campagne
$9.00
Country pate - veal, pork, duck liver, pistachios and cumberland sauce.
Filet de Saumon Cru
$10.00
House cured salmon gravlax with cucumber salad and sour cream.
Pate de Poisson Bleu Fume
$10.00
Smoked bluefish pate with toasted croutons.
Salade au Chevre
$9.00
Goat cheese and roasted red peppers with field greens and baby herbs.
Soupe a l'Oignon
$9.00
Our famous crock of onion soup with gratineed cheese.
Soupe du Jour
$7.00
Made from scratch with fresh ingredients.
Terrine de Printemps
$9.00
Grilled vegetables layered with goat cheese, served with balsamic reduction.
Huitres Lorraine
$10.00
A trio of Oysters on the half shell gratineed with sour cream, bacon & horseradish.
Salade Caesar a la Provencale
9.00
Romaine lettuce, caesar dressing, capers, and nicoise olives.
$Entrees
Pot au Feu
$29.95
Ours is traditional of tender beef and chicken braised in a rich bouillon with a melange of fresh vegetables onions, leeks, carrots, celery, cabbage and red bliss potatoes. The meat and 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 and warm creamy horseradish mustard sauce are presented with pot au feu.
Quiche du Jour
$15.95
The chef's choice of seasonal ingredients baked with fresh egg custard in a light pastry crust.
Sole Amandine
$26.95
Filet of sole sauteed with lemon, butter, white wine and slivered almonds.
Saumon Citron
$28.95
Salmon filet, skinless and boneless, broiled with orange, lemon and lime butter garnished with a mandarin orange.
Coquilles St. Jacques et Crevettes Lorraine
$31.95
Jumbo shrimp and tender scallops baked with bacon, horseradish and sour cream sauce in a coquille shell.
Fruits de Mer et Homard au Penne
$34.95
Lobster, shrimp and scallops tossed with spinach, tomato, white wine & penne.
Steak Frites
$22.95
Quintessential French bistro steak pressed in cracked peppercorns, seared and served au poivre with a stack of pommes frites accompanied by bearnaise dipping sauce.
Black Angus Steak a la Pot au Feu
$27.95
Black angus flat iron steak with a mellow garlic and parsley butter.
Boeuf a la Bourguignon
$32.95
Hearty chunks of beef marinated in red wine and spices, braised until tender, served with potatoes gratinee.
Poulet Estragon
$19.95
Boneless and skinless breast of chicken sauteed and served with velvety tarragon sauce.
Foies de Volaille Lyonnaise
$16.95
Marinated chicken livers sauteed with white wine, madeira and julienned onions.
Caneton Framboise
$28.95
Duck breast slow roasted on the bone served with succulent confit duck leg sauced with a rich caramelized orange and raspberry reduction.
Crepes du Jour
$19.95
Pot au feu presents two savory crepes - flipped, stuffed, rolled and baked with the chef's ever changing selection of fresh filling and sauce.
Crepes Lulu
$19.95
Chef's selection of fresh vegetables rolled in a classic French crepe, crepe batter contains egg.
Bouillabaisse Marseilles
$32.95
A variety of finfish, whole shrimp, mussels, clams, potatoes and onions poached in a fragrant saffron and tomato broth. Served with aioli.
Scrod Nature
$24.95
Fresh schrod baked with bread crumbs, lemon, white wine and butter.
Swordfish Provencal
$30.95
Swordfish steak seared and served with tomato, garlic, calamata olives, green peppers and virgin olive oil.
Shrimp Grenobloise
$25.95
Whole shrimp sauteed with lemon, butter, white wine and capers tossed with penne.
Filet Mignon aux Champignons
$38.95
A thick filet mignon seared and served with a sauce of chanterelles, morels, cepes, shitake mushrooms and demi-glace.
Tournedos Bearnaise ou Bordelaise
$34.95
Medallions of beef tenderloin seared and served with a choice of bordelaise or bearnaise sauce.
Sirloin Eschallotes
$29.95
Sirloin steak seared and served with glazed shallot and chive butter.
Veau Blaisdell
$29.95
Medallions of veal sauteed with garlic, tomato concasse, mushrooms, red wine and demi-glace.
D'agneau Jardiniere
$31.95
A hearty Lamb shank braised in red wine with tomato, onion, potato and carrot.
Poulet Farci du Jour
$23.95
Boneless breast of chicken stuffed with daily specialities and served with sauce supreme.
Poulet Romarin et Limon
$19.95
A half chicken roasted with fresh rosemary and lemon.
Menu for Pot Au Feu is provided by findrestaurantmenu.com
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