Menu

  

LES HORS D’ OEVRES


  • Pate Maison, house preparation of the pate, toasted points, mustard and cornichons…………...............................................................................…… …..8.00
  • Saumon Fume, smoked salmon, ginger oil with traditional garnish………………….............................................................……………..........9.00
  • Escargot Bourguignons en Croute, burgundy style snails with parsley butter in pastry …………..............................................................................................................…..9.00
  • Frog Legs, garlic, herbs de provence, white wine…………………………………………………………….............................……..11.00
  • Galette de Crabe, Sauce Aioli, crab cake with aioli sauce……………………………………………………...........................................…..9.00


LES SOUPES


  • Gratinee d’ Oignon, French classic baked onion soup………………………………………………………….,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,.7.00
  • Soupe de Jour, fresh daily soup……………………………………………………………………………………..…6.00


LES SALADES


  • Salade de Saison, seasonal mixed green salad...............................……..5.00
  • Coeur de Salade au Chevre et Aux Noix, butter lettuce, spiced walnuts and goat cheese………….......................................................................................6.00
  • Ceaser Traditional, romaine, crouton, lemon, anchovy, seasonings, vinegar and oil………........................................................................................……….6.00


LES POISSONS


  • Tournedo de Saumon, tournedo of salmon with grain mustard and honey…………………………...................................................................……..26.00
  • Filet de Poisson blanc citron, beurre, fresh white fish breaded with butter lemon sauce……………….........................................................................….25.00


NOS GRILLADES


  • Cotelette de Porc, grilled medallion of pork, two mustard butter with chives.…………………….…………..................................................................24.00
  • Steak Frites Louis Grille’, Le Petit Paris’ steak frites simply done.……………………............................................................. ……………………….22.00
  • Filet Mignon au Poivre, filet of beef, cognac and black peppercorn sauce………………………............................................................…….……….27.00


LES ENTREES


  • Boeuf Bouguignon, diced sirloin of beef simmered in red burgundy………………………………..…………25.00
  • Steak Tartare, Traditional steak tartare with pomme frites………..………………………………………………25.00
  • Foie de Veau au Porto, sautéed calf liver, smoked bacon, onion, basil with port wine sauce….................25.00
  • Canard a l’Orange, roasted half duck with orange and Grand Marnier sauce…………….…………………27.00
  • Pates a la Provencale, today’s pasta warmed with fresh tomatoes garlic, Provencale herb, parmesan.....18.00


LES PETITES ASSIETTE


  • Les Legumes Verts, Spinach sautéed with garlic………………………….……………………………………………4.00
  • Pommes Frites, French fries, truffle aioli……………………………………………………………….…………………4.00


LES FROMAGES


  • Assiette de Fromages Varies, a selection of world cheeses, toast and condiments…………………………….9.00