DINNER

Tues-Thru-Sun 5:30pm-10pm

HOMEMADE SOUP

FRENCH ONION SOUP 7

WILD MUSHROOM SOUP 8

SOUPE DU JOUR 7


S A L A D S

BISTRO SALAD 7
Greens topped with Vegetables & Dijon Mustard Dressing

TRICOLORE SALAD 8
Arugula, Belgium Endive, Radichio & Parmesan Cheese

BELGIUM ENDIVE SALAD 9
Belgium Endive tossed with Parmesan, Roquefort & Walnuts

BEET SALAD 9
Beets topped with Goat Cheese & Candied Citrus Dressing

ARUGULA SALAD 9
Arugula served with Lemon, Olive Oil and Parmesan


HOT APPETIZERS

SPICY SHRIMP 10
Marinated with Paprika, Cayenne Pepper and Garlic Sauce

TAHITIAN SCALLOPS 11
Pancetta wrapped Scallops in a Kahlua Reduction

GRANDMA’S ESCARGOTS 9
Eight Snails in a spicy Almond-Garlic-Tomato Sauce

PROVENCAL TART 9
Herb Crusted Goat Cheese & Carmelized Onion on a tart

WHITE ANCHOVIES ON TOAST 8
Tomato-Basil-Garlic Bruschette & White Anchovies

COLD APPETIZERS

PATE PLATTER French Pate, Cornichon 8

COLD CUT PLATTER 12
French Salami, Prosciutto, Pate, Cornichon

CHEESE & FRUIT PLATTER 12.5
Variety of Cheese & Fruit


P I Z Z A S

9” Pizzas have a thin crust cooked to crispy perfection and
completed with the freshest toppings.

PIZZA MARGUERITA 8
Mozzarella Cheese, Tomato Sauce, Fresh Basil

PIZZA PROSCIUTTO 9
Prosciutto and Mozzarella Cheese topped with Arugula Salad

PIZZA VALERIE 9
Roasted Red Peppers and Goat Cheese with a hint of Oregano

PIZZA VEGETARIAN 9
Roasted Marinated Vegetables and Cheese

SIGNATURE DISHES

BOUILLABAISSE MARSEILLAISE 34
Authentic Seafood Stew Recipe from Marseille

PAELLA VALENCIANA 28
Seafood Paella

MY GRANDMA’S BEEF STEW 24
Provencal Pot Roast the way Grandma used to make

SEAFOOD CREPES 20
Scallop and Shrimp Manicotti with Saffron Sauce

CHICKEN & MUSHROOM CREPES 18
Chicken and Mushroom Manicotti with Truffle Oil


MEAT & POULTRY

HALF ROASTED CHICKEN 17
Served with Mashed Potatoes, Greens Beans & Garlic-Herb Sauce

PETITE FILET MIGNON 30
Served with Roasted Potato, Ratatouille and Brandy-Green
Peppercorn Sauce

HANGER STEAK 26
Grilled and finished with Red Wine-Shallot Sauce

RACK OF LAMB 26
Roasted Garlic-Herbs of Provence au Jus


FISH & SEAFOOD

FILET OF SOLE 26
Sauteed with White Wine, Capers, Oilves and Tomatoes

SALMON 24
Atlantic Salmon with Honey Dijon Sauce

PROVENCAL SEAFOOD POT PIE 26
Seafood Medley, Lobster Reduction in Puff Pastry


P A S T A

CHICKEN PORCINI RAVIOLI 16
Served with Alfredo Truffle Sauce

SEAFOOD LINGUINI 26
Served with a Lemon Basil Sauce

SPAGHETTI PUTANESCA 15
Served with Tomato, Garlic, Caper & Anchovie Sauce

VEGETARIAN PESTO GNOCCHI 12
Tomato and Spinach Gnocchi served with Pesto Sauce


SIDE DISHES

RATATOUILLE 6

SAUTEED SPINACH 6

MASHED POTATOES 4.5

FRENCH FRIES 5

Tax and Gratuities not included, Split charges applies and 18% gratuities added to Party over 5 guests.

No Split Check / No substitution