Research and order delicious food from the up-to-date
La Petite Folie Menu : Les Entrees |
| Soup Du Jour | $7.00 | |
| Alsatian Onion Tart With Gruyere Cheese | $7.50 | marinated cabbages and carrot threads |
| Frisee Salad With Roquefort Cheese | $8.50 | roasted pear, toasted hazelnuts and brioche croutons; sherry hazelnut vinaigrette |
| Crudite Salad | $7.50 | marinated beets, celeri remoulade and carrot threads with herbed mustard vinaigrette |
| Spinach Salad With Smoked Duck | $8.50 | green apple and walnut compote; blackcurrant walnut vinaigrette |
| Salad Of Boston And Red Leaf Lettuces | $7.50 | cherry tomatoes, artichokes and hearts of palm; herbed mustard vinaigrette |
| Soup Du Jour | $7.00 | |
| Alsatian Onion With Gruyere Cheese | $7.50 | salad of marinated red cabbage and carrot threadss |
| Cassolette Of Escargots | $9.50 | with wild mushrooms, shollots and cream |
| Spiced Crab Croquettes | $12.50 | sauce tartare amd small salad of dressed arugula |
| Salmon Carpaccio With Lime And Dill | $11.00 | marinated salmon with mango and capers |
| Duck Mousse With Sauternes | $9.50 | smooth pate served with onion confit, cornichons, french mustard and brioche toast |
| Pan-Seared Foie Gras | $17.00 | roasted pear, brioche toast and belgian endive salad, port shallot sauce |
La Petite Folie Menu : Les Omelets Trois Oeufs |
| Three Cheeses | $9.50 | three-egg omelet filled with french goatÂs cheese, parmesan cheese and gruyere cheese |
| Smoked Salmon | $12.50 | three-egg omelet filled with norwegian smoked salmon |
| Jardin | $10.00 | three-egg omelet filled with spinach, artichokes and asparagus tips |
La Petite Folie Menu : Les Vegetariens $10.50 |
| Vegetable Paella | eggplant and squashes with saffron rice, artichokes, red peppers, black beans and peas | |
| Rustic Spinach Pizza | carmelized onions, tomato basil compote, gruyere and parmesan cheeses |
La Petite Folie Menu : Les Poissons Et Les Fruits De Mer |
| Sauteed Sea Scallops | $16.00 | braised spinach, potato galette and herbed citrus butter |
| Roasted Filet Of Fresh Atlantic Salmon | $14.50 | fresh asparagus, pasta al nero and light chive cream sauce |
| Shrimp Paella | $15.50 | sauteed shrimp over vegetable paella |
| Pan-Seared Filet Of Ruby Red Trout | $14.50 | ratatouille provencal and herbed polenta; port shallot sauce |
| Salmon Carpaccio With Lime And Dill | $11.00 | marinated salmon with mango and capers |
| Matelote Of Salmon | $20.00 | salmon poached in red wine with root vegetables served with french green beans and herbed paprdelle; wild mushroom sauce |
| Whole Trout Grenobloise | $23.00 | poached with shallots and white wine and strewn with french green beans and toasted almonds, capers, lime and browned butter |
| Roasted Swordfish Steak | $24.00 | ratatouille provencal and green herb citrus sauce |
| Napoleon Of Sole | $25.00 | filled with wild mushroom duxelle and served with pasta al nero and fresh asparagus; light tomato cream sauce |
| Herb-Crusted Jumbo Sea Scallops | $28.00 | brussels sprouts, glazed carrots and steamed potatoes, beurre blanc with fresh herbs |
La Petite Folie Menu : Les Viandes Et Les Volailles |
| Chicken Crepes | $13.00 | chicken with tomatoes, mushrooms and cream folded in handmade crepes; with french green beans |
| Duck Mousse With Sauternes | $8.50 | smooth pate served with onion confit, cornichons and brioche toast |
| Chopped Beefsteak On Toasted Brioche | $14.00 | with roquefort or gruyere or montrechet (goat’s cheese). french green beans and potato wedges; green peppercorn sauce |
| Sausages And Sauerkraut | $13.00 | boudin blanc and smoked bratwurst over french sauerkraut with steamed potatoes |
| Chicken Braised With Tarragon Tomatoes And White Wine Vinegar | $19.00 | braised potatoes and fresh asparagus |
| Magret De Canard (Breast Of Moulard Duck) | $25.00 | french green beans and pumpkin flan in baby pumpkin; port shallot sauce |
| Roasted Breast Of Pheasant | $27.00 | red cabbage flammande, brussels sprouts and glazed carrots; peppered currant sauce |
| Alsatian Choucroute | $24.00 | traditional french sauerkraut garnished with pork chop, sausage and steamed potatoes |
| Pan-Seared Ribeye Steak | $29.00 | wild mushrooms and cream in potato pastry cup; french green beans |
| Beef Parmentier | $22.00 | pulled beef rib meat with pureed potatoes, glazed carrots, pearl onions and button mushrooms |
| Rack Of Lamb Pauillac | $28.00 | herb-crusted rack of lamb with herbed polenta and ratatouille provencal; cognac bordelaise sauce |
La Petite Folie Menu : Les Salades |
| Smoked Duck And Spinach Salad | $8.50 | green apple and walnut compote; blackcurrant walnut vinaigrette |
| Salad Of Boston And Romaine Lettuces | $7.50 | tomatoes, artichokes, hearts of palm and nicoise olives; herbed mustard vinaigrette |
| Crudite Salad | $7.50 | marinated beets, celeri remoulade and carrot threads with herbed mustard vinaigrette |
| Frisee Salad With Roquefort Cheese | $8.50 | roasted pear, toasted hazelnuts and brioche croutons; sherry hazelnut vinaigrette |
La Petite Folie Menu : Les Vegetariens |
| Autumn Vegetable Flan | $18.00 | butternut squash, parsnip and broccoli flans; compote of spaghetti squash with spinach, orange and pistachios; spiced butternut squash coulis |
| Wild Mushroom Crepes | $19.00 | sautéed wild mushrooms finished with port, cream and fresh herbs and folded into handmade crepes |
La Petite Folie Menu : Dessert |
| Apple Tart Tatin | $8.00 | the tatin sisters’ classic caramelized, upside-down apple tart with french vanilla ice cream |
| Belgian Chocolate Torte | $9.00 | chantilly cream and chocolate sauce |
| Pear And Blackberry Crumble | $8.00 | french vanilla ice cream |
| Pumpkin Mousse Torte | $7.50 | pumpkin mousse over spiced pumpkin cake, dark chocolate sauce |
| Creme Brulee | $8.00 | made with madagascar vanilla |
| Mixed Fresh Berries | $8.00 | pink guava sorbet |
La Petite Folie Menu : Dessert Wine |
| 2006 Sauternes | $7.50 | cantegril, bordeaux |
| 2010 Muscat De Beaumes De Venise | $7.00 | domaine de fenouillet, rhone valley |
La Petite Folie Menu : Prixe Fixe $32 |
| Soup Du Jour | ||
| Salad Of Boston And Red Leaf Lettuces | tomatoes, artichokes and hearts of palm and nicoise olives; herbed mustard vinaigrette | |
| Alsatian Onion Tart With Gruyere Cheese | salad of marinated carrots and red and white cabbages | |
| Matelote Of Salmon | salmon poached in red wine wirh root vegetables, served with green beans and herbed papardelle; wild mushroom sauce | |
| Chicken With Tarragon, Tomatoes And White Wine Vinegar | fresh asparagus and braised red potatoes | |
| Beef Parmentier | pulled beef rib meat with pureed potatoes, glazed carrots, pearl onions and button mushrooms | |
| Autumn Vegetable Flan | butternut squash, parsnip and broccoli flans; roasted spaghetti squash with spinach, orange, parsley and pistachios; butternut squash coulis | |
| Apple Tart Tatin | french vanilla ice cream | |
| Belgian Chocolate Torte | chantilly cream and chocolate sauce | |
| Mixed Fresh Berries | fresh mint and pink guava sorbet |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.