Pot Au Feu - French Restaurant Menu and Prices

$11.00

Snails broiled in their shells with garlic-parsley butter

$9.00

Our famous crock of onion soup with gratineed cheese

$7.00

Made from scratch with fresh ingredients

$10.00

Creamy lobster bisque

$9.00

Chicken liver mousse with french brandy and croutons

$24.00

Fresh duck liver pan seared with rich grape essence and demi-glace

$9.00

Country pate - veal, pork, duck liver, pistachios, cumberland sauce

$9.00

Grilled vegetables layered with goat cheese, served with balsamic reduction

$10.00

House cured salmon gravlax with cucumber salad and sour cream

$10.00

A trio of oysters on the half shell gratineed with sour cream, bacon & horseradish

$10.00

Smoked bluefish pate with toasted croutons

$9.00

Romaine lettuce, caesar dressing, capers and nicoise olives

$9.00

Goat cheese and roasted red peppers with field greens and baby herbs

$29.95

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 b

$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

$19.95

Chef's selection of fresh vegetables rolled in a classic french crepe. Crepe batter contains egg

$15.95

Inspired by the regions of france and made with the chef's choice of seasonal ingredients baked with fresh egg custard in a light pastry crust

$32.95

From the riviera - a variety of fin fish, whole shrimp, mussels, clams, potatoes and onions poached in a fragrant saffron and tomato broth. Served with aioli

$26.95

Filet of sole sauteed with lemon, butter, white wine and slivered almonds

$24.95

Fresh scrod baked with bread crumbs, lemon, white wine and butter

$28.95

Salmon filet, skinless and boneless, broiled with orange, lemon and lime butter garnished with mandarin orange

$30.95

Swordfish steak seared and served with tomato, garlic, calamata olives, green peppers and virgin olive oil

$31.95

Jumbo shrimp and tender scallops baked with bacon, horseradish and sour cream sauce in a coquille shell

$25.95

Whole shrimp sauteed with lemon, butter, white wine and capers tossed with penne

$34.95

Lobster, shrimp and scallops tossed with spinach, tomato, white wine & penne

$38.95

A thick filet mignon seared and served with a sauce of chanterelles, morels, cepes, shitake mushrooms and demi-glace

$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

$34.95

Medallions of beef tenderloin seared and served with a choice of bordelaise or bearnaise sauce

$27.95

Black angus flat iron steak with a mellow garlic and parsley butter

$29.95

Sirloin steak seared and served with glazed shallot and chive butter

$29.95

Medallions of veal sauteed with garlic, tomato concasse, mushrooms, red wine and demi-glace

$32.95

Hearty chunks of beef marinated in red wine and spices, braised until tender, served with potatoes gratinee

$31.95

A hearty lamb shank braised in red wine with tomato, onion, potato and carrot

$19.95

Boneless and skinless breast of chicken sauteed and served with velvety tarragon sauce

$23.95

Boneless breast of chicken stuffed with daily specialities and served with sauce supreme

$16.95

Marinated chicken livers sauteed with white wine, madeira and julienned onions

$19.95

A half chicken roasted with fresh rosemary and lemon

$28.95

Duck breast slow roasted on the bone served with succulent confit duck leg sauced with a rich caramelized orange and raspberry reduction