“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
Soupe á l’oignon: French onion soup gratinée 6.95
Sautéed Bell & Evans chicken liver, caramelized onions, mushrooms, mesclun 9.50
Les Moules: P.E.I. mussels, white wine with garlic, shallots, lemon 10.50
COLD
Basque gazpacho soupe: tomato, cucumber, Espelette pepper, basil, garlic 6.95
Reblochon salade: Organic beets, lentilles vertes du Puy A.O.C., bacon, Reblochon cheese,
vanilla dressing 10.50
Salade Chez Boet: organic meclun, diced tomatoes, white truffle vinaigrette or Balsamic.
Walnuts optional 7.50
Pâté Maison cornichons: mushrooms (packaged pâté available for purchase) 8.95
Assiette de Fromages: Assortment of fine cheeses “affiné” & imported from France 12.95
MAIN COURSES
TAGINES
Exotic flavors of Morocco paired with French savoir faire: These steamed Moroccan stews are oven-simmered with herbs, spices and vegetables and served in an individual pottery dish with couscous 24.95
Lamb tagine: lamb, cumin, curry, prunes.Seafood tagine: scallop, shrimp, fish, preserved lemon, dates.
Chicken tagine: half Bell & Evans chicken, curry, currents, almond sauce.
POISSONS
Moules Frites: P.E.I. mussels, white wine, garlic, shallots, fresh hand-cut Idaho fries 24.95
Organic Salmon: lemon beurre blanc, fingerling potatoes 26.50
Sole Francese: pan-fried with sauce Diable bleu 26.95
Provençale Pink Gulf Shrimp: garlic, shallots, Espelette, riz rouge de Camargue 28.95
VIANDES/STEAKS
Canard Rôti: half roasted duck, orange sauce 29.95
Steak Frites: NY strip, anchovy butter, fresh hand-cut Idaho fries, green salad 28.95
Bavette: Steak prized by French butchers, red wine, roasted shallots 26.95
Carré d’Agneau: 10-oz. New Zealand lamb rack, Dijon, herbes, port wine sauce 31.95
Filet Mignon: Cognac green peppercorn cream sauce 33.95
SMALL PLATES
LES PETITS TARIFSCarré d’Agneau: 5-oz. New Zealand lamb rack, Dijon, herbes, port wine sauce 19.95
Le Végétarien 16.95
Les Pates: Ask about our pasta du jour Market Price
SIDES
Pommes Frites: Fresh hand-cut Idaho potatoes, fried, moutarde Dijon 4.95
Riz Rouge de Camargue: red rice from Camargue, France 5.25
Fingerling potatoes 3.95