Research and order delicious food from the up-to-date
Pot Au Feu – French Restaurant Menu : Hors d’oeuvres |
| Escargots a la Bourguignonne | $11.00 | Snails broiled in their shells with garlic-parsley butter |
| Soupe a l’Oignon | $9.00 | Our famous crock of onion soup with gratineed cheese |
| Soupe du Jour | $7.00 | Made from scratch with fresh ingredients |
| Bisque de Hommard | $10.00 | Creamy lobster bisque |
| Pate Maison | $9.00 | Chicken liver mousse with french brandy and croutons |
| Foie Gras Bodiguel | $24.00 | Fresh duck liver pan seared with rich grape essence and demi-glace |
| Terrine de Campagne | $9.00 | Country pate – veal, pork, duck liver, pistachios, cumberland sauce |
| Terrine de Printemps | $9.00 | Grilled vegetables layered with goat cheese, served with balsamic reduction |
| Filet de Saumon Cru | $10.00 | House cured salmon gravlax with cucumber salad and sour cream |
| Huitres Lorraine | $10.00 | A trio of oysters on the half shell gratineed with sour cream, bacon & horseradish |
| Pate de Poisson Bleu Fume | $10.00 | Smoked bluefish pate with toasted croutons |
| Salade Caesar a la Provencale | $9.00 | Romaine lettuce, caesar dressing, capers and nicoise olives |
| Salade au Chevre | $9.00 | Goat cheese and roasted red peppers with field greens and baby herbs |
Pot Au Feu – French Restaurant Menu : Entrees |
| 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 |
| Pot au Feu | $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 |
| Crepes du Jour | $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 |
| Crepes Lulu | $19.95 | Chef’s selection of fresh vegetables rolled in a classic french crepe. Crepe batter contains egg |
| Quiche du Jour | $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 |
| Bouillabaisse Marseilles | $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 |
| Sole Amandine | $26.95 | Filet of sole sauteed with lemon, butter, white wine and slivered almonds |
| Scrod Nature | $24.95 | Fresh scrod baked with bread crumbs, lemon, white wine and butter |
| Saumon Citron | $28.95 | Salmon filet, skinless and boneless, broiled with orange, lemon and lime butter garnished with mandarin orange |
| Swordfish Provencal | $30.95 | Swordfish steak seared and served with tomato, garlic, calamata olives, green peppers and virgin olive oil |
| Coquilles St. Jacques et Crevettes Lorraine | $31.95 | Jumbo shrimp and tender scallops baked with bacon, horseradish and sour cream sauce in a coquille shell |
| Shrimp Grenobloise | $25.95 | Whole shrimp sauteed with lemon, butter, white wine and capers tossed with penne |
| Fruits de Mer et Homard au Penne | $34.95 | Lobster, shrimp and scallops tossed with spinach, tomato, white wine & penne |
| Filet Mignon aux Champignons | $38.95 | A thick filet mignon seared and served with a sauce of chanterelles, morels, cepes, shitake mushrooms and demi-glace |
| Steak Frites | $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 |
| Tournedos Bearnaise ou Bordelaise | $34.95 | Medallions of beef tenderloin seared and served with a choice of bordelaise or bearnaise sauce |
| Black Angus Steak a la Pot au Feu | $27.95 | Black angus flat iron steak with a mellow garlic and parsley butter |
| Sirloin Eschallotes | $29.95 | Sirloin steak seared and served with glazed shallot and chive butter |
| Veau Blaisdell | $29.95 | Medallions of veal sauteed with garlic, tomato concasse, mushrooms, red wine and demi-glace |
| Boeuf a la Bourguignon | $32.95 | Hearty chunks of beef marinated in red wine and spices, braised until tender, served with potatoes gratinee |
| D’Agneau Jardiniere | $31.95 | A hearty lamb shank braised in red wine with tomato, onion, potato and carrot |
| Poulet Estragon | $19.95 | Boneless and skinless breast of chicken sauteed and served with velvety tarragon sauce |
| Poulet Farci du Jour | $23.95 | Boneless breast of chicken stuffed with daily specialities and served with sauce supreme |
| Foies de Volaille Lyonnaise | $16.95 | Marinated chicken livers sauteed with white wine, madeira and julienned onions |
| Poulet Romarin et Limon | $19.95 | A half chicken roasted with fresh rosemary and lemon |
| Caneton Framboise | $28.95 | Duck breast slow roasted on the bone served with succulent confit duck leg sauced with a rich caramelized orange and raspberry reduction |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.