Lunch

Course one

Choice of One Soup du Jour
Homemade selections made from scratch with fresh ingredients

Salade Verte
Mixed field greens with choice of house vinaigrette

Course Two

Always accompanied with Pot au Feu’s Warm French Bread

Poulet Ceasar
Grilled chicken on Caesar salad with croutons, capers and Nicoise olives

Croque Monsieur
Ham and swiss cheese sandwich dipped in egg and grilled on sliced peasant bread

Turkey Raifort
Sliced turkey croissant with bacon, sprouts and mild horseradish mayonnaise

Quiche Du Jour
Freshly baked in a pastry crust with a variety of seasonal ingredients

Steak Hache Grille
Seared ground sirloin with bordelaise sauce

Course Three

Pot de Chocolat au Creme
Irrestibly rich melt-on-your-tongue chocolate topped with whipped cream

Mousse Au Citron
A refreshing citron mousse with a hint of tartness and lemon-lime zest

Crepes aux Fruits Frais
A pair of house made crepes - hand flipped – thin and tasty
Quarter folded around sweet brandied cream and topped with fresh fruit of the season

Dinner

All selections come with Our Basket of Warmed French Bread
Your Choice of Rice Pilaf , Pommes Frites, ~Baked Sweet Potato, Baked Russet Potato or
Crispy Dills - Our Special Combination of Fried Sweet and Russet Potatoes with
Sour Cream Dill Sauce and Chef’s Fresh Vegetable du Jour

Course One

Pate Maison
Chicken liver mousse with French Brandy and croutons

Salade Verte
Mixed field greens with choice of house vinaigrette

Filet de Saumon Cru
House cured salmon gravlax with cucumber salad and sour cream

Pate de Poisson Fume
Smoked bluefish pate with toasted croutons

Soupe du Jour
Made from scratch with fresh ingredients

Course Two

Supreme Robert
Breast of chicken lightly breaded and baked with Dijon cream sauce

Poulet Romarin et Limon
One half of a chicken roasted with rosemary and lemon

Steak Frites
Quintessential French bistro steak pressed in cracked peppercorns, seared and served “au Poivre”
with a stack of Pommes Frites accompanied by Bearnaise dipping Sauce

Crepes du Jour
Two savory crepes, flipped, rolled and baked with today‘s fresh filling and sauce

Course Three

Pot de Chocolat au Creme
Irrestibly rich melt-on-your-tongue chocolate topped with whipped cream

Mousse Au Citron
A refreshing citron mousse with a hint of tartness and lemon-lime zest

Crepes aux Fruits Frais
A pair of house made crepes - hand flipped – thin and tasty
Quarter folded around sweet brandied cream and topped with fresh fruit of the season