- Escargots a la Bourguignonne$11.00Snails broiled in their shells with garlic-parsley butter.
- Soupe a l'Oignon$9.00Our famous crock of onion soup with gratineed cheese.
- Soupe du Jour$7.00Made from scratch with fresh ingredients.
- Bisque de Hommard$10.00Creamy lobster bisque.
- Pate Maison$9.00Chicken liver mousse with French Brandy and croutons.
- Foie Gras Bodiguel$24.00Fresh duck liver pan seared with rich grape essence and demi-glace.
- Terrine de Campagne$9.00Country Pate - Veal, pork, duck liver, pistachios, Cumberland sauce.
- Terrine de Printemps$9.00Grilled vegetables layered with goat cheese, served with balsamic reduction.
- Filet de Saumon Cru$10.00House cured salmon gravlax with cucumber salad and sour cream.
- Huitres Lorraine$10.00A trio of Oysters on the half shell gratineed with sour cream, bacon & horseradish.
- Pate de Poisson Bleu Fume$10.00Smoked bluefish pate with toasted croutons.
- Salade Caesar a la Provencale$9.00Romaine lettuce, Caesar dressing, Capers and Nicoise Olives.
- Salade au Chevre$9.00Goat cheese and roasted red peppers with field greens and baby herbs.
- Traditional dishes from the Provinces of France. Entrees come with Pot au Feu's Warm French Bread & Butter, Salade Verte - a mixture of seasonal greens with Housemade Mustard Vinaigrette and Raspberry Balsamic Vinaigrette Choice of: Baked Russet Potato, Baked Sweet Potato, Pommes Frites, Rice Pilaf, or Pot au Feu's Dill Potatoes - Crispy Deep Fried White & Sweet Potatoes served with a side of Creamy Sour Cream & Dill Dipping Sauce. & Chef's selection of Seasonal Vegetable
- Pot au Feu$29.53"The Sunday Dinner of France". "There are as many recipes for Pot au Feu as there are Grandmothers in France". Ours is traditional of 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 broth which is perfect for dipping a warm crusty slice of our French bread. Traditional garnishes of coarse salt, cornichons baby pickles and warm creamy horseradish mustard sauce are presented with Pot au Feu.
- Crepes du Jour$19.95Sidewalk stands, farm house tables and 3 star restaurants all serve crepes that are enjoyed at breakfast, lunch & dinner all over France. Sweet for dessert and savory for entree. Pot au Feu presents two savory crepes - flipped, stuffed, rolled and baked with the Chef's ever changing selection of fresh filling and sauce.
- Crepes Lulu$19.95Chef's selection of fresh vegetables rolled in a classic French Crepe *crepe batter contains egg.
- Quiche du Jour$15.95Inspired 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.
- Bouillabaisse Marseilles$32.95From 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.
- Sole Amandine$26.95Filet of sole sauteed with lemon, butter, white wine and slivered almonds.
- Scrod Nature$24.95Fresh schrod baked with bread crumbs, lemon, white wine and butter.
- Saumon Citron$28.95Salmon fliet, skinless and boneless, broiled with orange, lemon and lime butter garnished with mandarin orange.
- Swordfish Provencal$30.95Swordfish steak seared and served with tomato, garlic, calamata olives, green peppers and virgin olive oil.
- Coquilles St. Jacques et Crevettes Lorraine$31.95Jumbo shrimp and tender scallops baked with bacon, horseradish and sour cream sauce in a "coquille" shell.
- Shrimp Grenobloise$25.95Whole Shrimp Sauteed with Lemon, Butter, White Wine and Capers tossed with Penne.
- Fruits de Mer et Homard au Penne$34.95Lobster, Shrimp and Scallops tossed with Spinach, Tomato, White Wine & Penne.
- Filet Mignon aux Champignons$38.95A thick Filet Mignon seared and served with a sauce of Chanterelles, Morels, Cepes, Shitake mushrooms and demi-glace.
- Steak Frites$22.95Quintessential French bistro steak pressed in cracked peppercorns, seared and served "au Poivre" with a stack of Pommes Frites accompanied by Bearnaise dipping Sauce.
- Tournedos Bearnaise ou Bordelaise$34.95Medallions of beef tenderloin seared and served with a choice of Bordelaise or Bearnaise sauce.
- Black Angus Steak a la Pot au Feu$27.95Black Angus "Flat Iron" steak with a mellow garlic and parsley butter.
- Sirloin Eschallotes$29.95Sirloin steak seared and served with glazed shallot and chive butter.
- Veau Blaisdell$29.95Medallions of veal sauteed with garlic, tomato concasse, mushrooms, red wine and demi-glace.
- Boeuf a la Bourguignon$32.95Hearty chunks of beef marinated in red wine and spices, braised until tender, served with potatoes gratinee.
- d'Agneau Jardiniere$31.95A hearty Lamb shank braised in red wine with tomato, onion, potato and carrot.
- Poulet Estragon$19.95Boneless and skinless breast of chicken sauteed and served with velvety tarragon sauce.
- Poulet Farci du Jour$23.95Boneless breast of chicken stuffed with daily specialities and served with sauce supreme.
- Foies de Volaille Lyonnaise$16.95Marinated chicken livers sauteed with white wine, Madeira and julienned onions.
- Poulet Romarin et Limon$19.95A half chicken roasted with fresh rosemary and lemon.
- Caneton Framboise$28.95Duck breast slow roasted on the bone served with succulent confit duck leg sauced with a rich caramelized orange and raspberry reduction.