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Petit Rouge Menu : Hors D’Oeuvres |
| Mousse De Foies De Volaille | $10.00 | chicken liver mousse garnished with cornichons |
| Ris De Veau | $16.00 | crispy sweetbreads in a caper sauce |
| Saumon Tartare | $16.00 | caper, onions, eggs, creme fraiche and caviar |
| Assiette De Fromages | $18.00 | tasting of 5 cheeses |
| Tarte Flambee | $14.00 | thin crust tarte topped with crème fraiche, caramelized onions and applewood smoked bacon |
| Moules Mariniere | $16.00 | steamed prince edward island mussels in white wine, shallots and a splash of pernod |
| Soupe A LÂOignon Gratinee | $11.00 | classic onion soup |
| Escargots De Bourgogne | $12.00 | wild burgundy “land lobsters” bathed in herbed garlic butter |
| Pate De Campagne | $10.00 | housemade french country style pate |
| Rillettes De Canard | $12.00 | potted duck confit |
| Saucisson | $8.00 | french salami |
| Assiette De Charcuterie | $19.00 | a tasting of all three |
Petit Rouge Menu : Salades |
| Classic Caesar Salad | $8.00 | crisp romaine leaves tossed in a homemade caesar dressing with coutons |
| Salade Mesclun Maison | $7.00 | mixed field greens tossed in our house vinaigrette |
| Salade Laitue | $10.00 | bibb lettuce tossed in our house vinaigrette garnished with tarragon, chervil and chives |
| Salade Au Chevre Chaud | $12.00 | warm goat cheese salad |
| Salade De Cresson Et DÂEndives | $12.00 | watercress & endive salad with caramelized walnuts and blue cheese |
Petit Rouge Menu : Entrees |
| Saumon A La Poele Provencal | $28.00 | pan seared scottish salmon with garlic and tomatoes served with asparagus |
| Confit De Canard | $21.00 | crispy duck leg confit served with potatoes cooked in duck fat |
| Foie De Veau Lyonnais | $23.00 | sautéed calves liver with caramelized onions served with mashed potatoes |
| Truite Grenobloise | $25.00 | sautéed idaho trout with lemon caper sauce served with french green beans |
| Poulet Rouge | $23.00 | semi boneless half chicken served with mashed potatoes |
| Le Carree DÂAgneau | $38.00 | rack of lamb brushed with dijon mustard and topped with parsley breadcrumbs served with potato gratin |
Petit Rouge Menu : Steak Frites |
| Steak Tartare | $26.00 | finely chopped raw filet mignon seasoned with onions, capers and cornichons |
| Bavette A La Bordelaise | $28.00 | skirt steak with caramelized shallots and red wine jus |
| Filet Mignon Au Poivre Vert | $38.00 | pan seared tenderloin of beef with a green peppercorn sauce |
Petit Rouge Menu : Accompagnements |
| Macaroni Au Gratin | $8.00 | macaroni and cheese |
| Asperges | $10.00 | steamed asparagus |
| Haricots Verts | $8.00 | french green beans |
| Pommes Frites | $6.00 | french fries |
| Gratin De Pommes De Terre | $6.00 | potato gratin |
| Pommes A La Sarladaise | $7.00 | potatoes cooked in a duck fat |
| Puree De Pommes De Terre | $6.00 | yukon gold mash potatoes |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.