FONDUE
“La Fondue crée la bonne humeur!”(Enjoying Fondue brings happiness!)
La Fondue Savoyarde:
Our preparation of imported Comte and Emmenthaler cheeses slowly melted with wine and Kirsch, served with artisanal French bread, fingerling potatoes, vegetable medley, and cornichons.
Our preparation of imported Comte and Emmenthaler cheeses slowly melted with wine and Kirsch, served with artisanal French bread, fingerling potatoes, vegetable medley, and cornichons.
$24 per person (minimum 2 guests per order)
Add a salad of spring mix with balsamic vinaigrette for $3 per person.
La Fondue au chocolat:
Made with 54% cacao couverture chocolate, served with fresh fruit and Madeleine cookies for dipping.
$9 per person (minimum 2 guests per order)
Made with 54% cacao couverture chocolate, served with fresh fruit and Madeleine cookies for dipping.
$9 per person (minimum 2 guests per order)
TIP: Swirl your fondue fork in the caquelon (communal pot) in a figure 8 movement.
The True Flavor of France.
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Menu
M E N U
STARTERS
Basque gazpacho soupe: tomato, cucumber, Espelette pepper, basil, garlic 6.95
Sautéed Bell & Evans chicken liver, caramelized onions, mushrooms, mesclun 9.50
Les Moules: Prince Edward Island mussels, white wine with garlic, shallots, lemon 11.50
Croquettes de Fromage: Gruyere, Emmenthaler, bechamel, fresh herbs. Share item! 8.50
Reblochon salade: Organic baby beets, lentilles vertes du Puy A.O.C., bacon, Reblochon cheese,
vanilla dressing 10.50
Salade Boet: organic meclun, diced tomatoes, white truffle vinaigrette or Balsamic.
Walnuts optional 7.50
Pâté Maison cornichons: Lisa's country-style pork terrine, red wine, wild mushrooms (take home an 8 oz. packaged pat for $9.50) 8.95
Assiette de Fromages: Assortment of fine cheeses “affiné” & imported from France 12.95
Appetizer du Jour: inspired by market fresh ingredients Market price
MAIN COURSES
TAGINES
Exotic flavors of Morocco paired with French savoir faire: The most popular ethnic food in France. Moroccan stews are oven-simmered with spices, vegetables and fruit. Each is served in an individual pottery dish with couscous 26.95
Lamb tagine: lamb, cumin, curry, prunesSeafood tagine: scallop, shrimp, fish, preserved lemon, dates
Chicken tagine: half Bell & Evans chicken, curry, currants, almond sauce
POISSONS
Moules Frites: Prince Edward Island mussels, white wine, garlic, shallots, fresh hand-cut Idaho fries 24.95
Loch Duart Scottish Salmon: lemon beurre blanc, fingerling potatoes 27.95
Yellow Tail Snapper en Papillotte: white wine, basil, garlic, EVOO 28.95
Sole Francese: pan-fried with sauce Diable bleu 26.95
Provençale Pink Gulf Shrimp: garlic, shallots, Espelette, riz rouge de Camargue 27.95
VIANDES/STEAKS
Canard Rôti: half roasted duck, orange sauce 28.95
Steak Frites: NY strip, anchovy butter, fresh hand-cut Idaho fries, green salad 27.95
Onglet a' l'echalote: hangar steak, Bordeaux reduction, shallots 23.95
Carré d’Agneau: 10-oz. New Zealand lamb rack, Dijon, herbes, port wine sauce 33.95
SMALL PLATES
LES PETITS TARIFSCarré d’Agneau: 5-oz. New Zealand lamb rack, Dijon, herbes, port wine sauce 19.95
Basque Burger: half-pound Wagyu Kobe, Basque cheese, Espelette, brioche bun, vegetable, fresh hand-cut Idaho fries. Oeuf a' cheval upon request. 17.95
Le Végétarien 15.95
Les Pates: Provencale pasta sauteed with fresh tomato, herbs 16.95
Add Pink Gulf shrimp 10
A COTE
A COTEPommes Frites: Fresh hand-cut Idaho potatoes, fried, moutarde Dijon 4.95
Riz Rouge de Camargue: wild red rice blend from Camargue, France 5.25
Fingerling potatoes 3.95