Soupes et Salades
Soupe a l` Oignon “Les Hallesâ€
$15.50
French onion soup with melted gruyere as served in Paris.
Salade Sante
$15.50
Avocado, grapefruit, sweet potato, goat cheese on arugula with candied pecans, maple vinaigrette.
Salade Grand-Pere
5.50
Our original house salad of Boston lettuce in a classic french vinaigrette with walnuts and lardons is available if you want a touch of greens in between courses.
$Hors d’Oeuvres et le Fromage
Foie Gras de Canard Poëlé
$18.50
Seared duck foie gras, poached pear and pumkin butter, pumpkin seed brittle, spiced brioche.
Our Country Duck Pâté Maison
$16.50
A Saint-Emilion and now Paris 7th specialty since our first day: House made duck pate served with french condiments and toasted baguette.
Les Escargots a la Bourguignonne
$16.50
0.5 dozen snails in our flavorful garlic butter.
Filet Mignon Tartare
$15.50
Raw. A good steak tartare should always be on a French menu. We prepare ours “a la minute†from Prime beef tenderloin.
Plateau de Fromages
$18.50
Four imported cheeses, fruits and nuts, marinated cherries and fig compote. Can be served as a first course or “a la Francaiseâ€: after the meal.
Saint-Jacques du Chef
18.50
Jumbo sea scallops flown in from Cape Cod. Check the blackboard for tonight’s preparation.
$Plats de Resistance / Main Course
Saint-Emilions Canard Roti Original
$37.50
Our famous 1985 recipe : Wood-roasted duck, honey-coated, presented on young spinach leaves and orange sections tossed in Xeres vinaigrette. Served with pommes frites.
Canard en Deux Facons
$42.50
Duck prepared two ways: Moulard duck breast seared like a steak alongside duck leg confit, sauce bordelaise, lentils du Puy and Armagnac macerated plums.
Bourguignon de Plat-De-Cotes
$37.50
Angus beef short ribs slowly braised in red wine with mushrooms, carrots, pearl onions.
Filet de Bceuf
$42.50
USDA Prime beef tenderloin, forest mushrooms fricassée, black garlic sauce, parsnip puree and parsnip chips (no well-done please).
Carre D’agneau
$37.50
Grilled lamb chops with roasted Brussels sprouts and jewel yam pave, sauce Robert (mustard demi-glace) and golden raisin mostarda.
Sole de Douvres Meuniere
62.50
One of the best (and most expensive) fish, our Dover sole is cooked whole, filleted for you, finished with lemon butter and parsley.
$Les Desserts
Creme Brulee et ceufs a la Neige
$11.00
Classic creme brulee paired with floating island on English custard.
Brandy Ice
$11.00
If you prefer your dessert in a liquid form: ice cream blended with brandy and cream de cacao.
Glaces Maison
$11.00
Our pantry chef likes to make ice cream – inquire about today’s flavor.
Tuile aux Mures
$14.00
Mixed berries warmed in raspberry liquor with fromage blanc in a crunchy pistachio-coconut “cupâ€.
Marquise au Chocolat
$14.00
Milk chocolate mousse and dark chocolate chiffon cake in a chocolate shell over sea salt caramel sauce.
Assiette de Fromages
$17.00
Four imported cheeses presented with fruits and nuts, marinated cherries, fig chutney, baguette.
Menu for Paris 7th is provided by findrestaurantmenu.com
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