Le Coq Au Vin

4800 S Orange Ave, Orlando FL 32806 Today's hours: 11:30 am-2:00 pm, 5:30 pm-10:00 pm lecoqauvinrestaurant.com (407) 851-6980

Cuisines and Dishes at Le Coq Au Vin:

French

Menu for Le Coq Au Vin

Hors D'oeuvres - Soupe

Soupe A L'Oignon
traditional onion soup with apple cider, cream, gratinee with gruyere, ementhal cheeses.
Vichyssoise
chilled potato leek, garnished with crispy bacon.
Milleville Leek Seafood And Egg
shrimp, scallop, and crab served on puff pastry topped with a sunny side up egg served with beurre blanc sauce.
Tarte A L'Oignon
alsace style caramelized onion tart, crisp smoked bacon bits, herb boursin, goat and cottage cheeses (available with no bacon).
Fresh Florida Frog Legs Hester Style
lightly seasoned and sauteed frog legs, topped with tomatoes and cheese finished with beurre blanc.
Fresh Ahi Tuna
seared rare with a sweet chili garlic sauce.
Gateau De Crabe
crab cake on a fried green tomato topped with cajun hollandaise sauce.
Souffle Au Fromage
gruyere cheese souffle with grits.
Boudin Noir
traditional blood sausage and caramelized onions topped with apple sauce.
Oysters
four fresh regional oysters, rockefeller with spinach and pernod, bienville with crab meat, fried cajun hollandaise and raw with shallot champagne vinaigrette.
Escargots
snails in garlic butter.
Mousse De Foies De Volailles
chicken liver pate served warm with toast, onions, tomatoes, cornichons.
Moules Marinieres
bally straw mussels, white wine, tomatoes, finished with cream, served with toast for the broth.
Moules Dijonaises
steamed mussels with dijon mustard sauce (americans favorites).
Moules Vignerones
steamed mussels in red wine, herbs, mushroom, garlic, and bacon.
Moules Rochelaises From La Rochelle
(a city located in the sw of france), steamed mussels with curry, diced apples and light cream (chef's favorite).
Coquilles St. Jacques
sea scallops and mushrooms in a light cream sauce with a cheese and garlic parsley crust.
Crevettes
shrimps in beurre blanc with tomato, capers and garlic.
Steak Tartare
traditional hand cut beef steak tartare.
Foie Gras
duck foie gras terrine, toasted egg bread, presserve.

Hors D'oeuvres - Salade

Napolian De Mozzarella
sliced marinated buffalo mozzarella served with sliced tomatoes, layered in puff pastry garnished with wild greens, served with a fig balsamic vinaigrette.
Space Coast Crab Salade
fresh space coast crab meat, tomato, cucumber, mango salad, mixed greens and walnut vinaigrette.
Salade Laitue Et Noix
boston lettuce, topped with roquefort cheese crumbles, toasted candied pecans and mustard seed vinaigrette.
Salade Endives
cresson, chevre chaud belgian endives, watercress, mushrooms and goat cheese with french mustard dressing.
Salad Tomatoes Et Chevre
three different tomatoes with herb goat cheese and balsamic vinaigrette.
Le Coq Au Vin Summer Salad $14.75
assorted wild greens, fresh seasonal melon, raspberry vinaigrette also available with bronzed shrimp.
Classic Beef Bourguignon
braised tenderloin tips with potatoes, carrots, celery and mushrooms, finished in a rich red wine sauce, served with egg noodles.
Schnitzel
breaded pork loin pan fried golden brown to perfection. available hunter style topped with black forest mushroom and peppercorn sauce.
Schnitzel 1
topped with crab meat and bearnaise sauce both schnitzel offerings served classic style with au gratin potatoes and vegetable.
Aubergine Du Bayou Teche
eggplant fried with crab meat, shrimp and cajun hollandaise sauce, caviar potatoes, haricot verts, and braised carrots.
Pan Seared King Clip Filet
topped with lobster meat, red and yellow roasted peppers vanilla bean beurre blanc served with seasonal vegetables and potatoes.
Mustard Crusted Salmon
filet of salmon topped with mustard and seasoned bread crumbs, served with herb flavored couscous, seasonal vegetables finished with a mustard beurre blanc.
Le Poisson "Bronze"
the original bronzed fish with toasted pecans and citrus beurre blanc coated with 10 spices, cooked in a cast iron skillet, ratatouille and creole plantain.
Seared Scallops Oscar Style
pan seared scallops topped with crab meat and bearnaise sauce served with asparagus, au gratin potatoes.
Farm Raised Trout $32.95
pan roasted trout finished with beurre blanc, roasted potatoes, house vegetables also available with crab meat.
Sea Bass
sea bass filet baked with artichoke and spinach served with braised fennel, and orange mango flavored beurre blanc.
Olive Oil Roasted Halibut
halibut served hester style, with tomatoes capers and cheese, house vegetables, au gratin potatoes, beurre blanc sauce.
Legumes
vegetables sweet potato parsnip pie, fennel, leeks, vegetable ratatouille, spinach, creole plantain, carrots with thyme and seasonal salad of the day.
Poulet "Coq Au Vin"
braised chicken "coq au vin" with red wine, mushrooms, bacon, onions haricot verts, rosemary honey carrots butter and egg noodles.
Ris De Veau
braised veal sweetbreads, morel mushrooms, braised carrots and rosemary au gratin potatoes.
New York Strip Steak
center cut choice new york strip steak served with au gratin potatoes, carrots and haricot verts choice of bearnaise, or peppercorn sauce.
Tournedos
beef tenderloin sauteed with fresh duck foie gras, and port wine sauce, (only when whole foie gras is available).
Beef 1
beef tenderloin sauteed with jumbo lump crab meat, bearnaise sauce potato pancakes, haricots verts and carrots.
Veal Cordon Bleu
thinly sliced veal, stuffed with ham and swiss cheese, lightly breaded oven roasted, served with house vegetables and au gratin potatoes, veal reduction.
Canard
duck 2 ways leg confit crisp with lavender honey breast roasted medium rare with pears and cherries, kirsch flavored sauce, and sweet potato parsnip pie.
Carre D'Agneau
roasted rack of lamb with garlic and herbs, served with rosemary au gratin potatoes and a watercress salad.
Lapin
boneless rabbit braised in veal stock with california prunes, served with macaroni ham and cheese.
Cassoulet
specialty from the southwest of france white beans slowly braised with lamb, duck, and port garlic sausage, topped with a crust of duck cracklings, herbs, and bread crumbs.

House Side Dishes

Baked lobster Macaroni And Cheese
Truffle French Fries
Mashed Potatoes
Au Gratin Potatoes
Buttered Noodles
Green Beans And Carrots
Sauteed Forrest Mushrooms
Asparagus With Cajun Hollandaise
(when available).
Side Bearnaise Or Side Of Peppercorn

Menu for Le Coq Au Vin provided by Allmenus.com

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Reviews for Le Coq Au Vin

Ratings and Reviews for Le Coq Au Vin

Apr 12 2012

Hilda H. via Yelp

Le Coq Au Vin Restaurant was among the first, open in 1976, and is still among the best Sgt America's top restaurants 2009. Le Coq Au Vin restaurant is now...read more
Feb 20 2012

Jenny R. via Yelp

I'm looking forward to going back to Le Coq au Vin, as it's been a few years since my husband and I have been there. At any rate, the last time we went for...read more
Feb 15 2012

Joanne D. via Yelp

I've read other reviews of this restaurant and I'm wondering if maybe I'm too picky or others just get caught up in the moment or the idea of saying "I ate...read more
Nov 12 2008

via Citysearch

My husband I went to Le Coq Au Vin for a romantic dinner. Everything we had was wonderful - my husband had the signature dish and ...read more
Sep 08 2008

via Citysearch

I recently went to Le Coq au Vin to celebrate my anniversary. The restaurant has wonderful ambiance, and the service was great. ...read more
May 01 2008

via Citysearch

Le Coq Au Vin is a great little French restaurant with fresh food that is always tasty. The recipes taste authentic and the dish ...read more

From Citysearch

The Scene
Even though it's designed to resemble a simple country inn don't be fooled by the rather humble surroundings. The star here is the cuisine--uniformly and consistently delicious. Everything on the menu is worth trying, and it changes seasonally to reflect what is fresh and available. The namesake signature dish has a simple elegance to it; the chicken is especially tender from being braised in the wine and it's served with bacon and pearl onions. Another longtime favorite is the Bayou Tesche: eggplant fried and stuffed with crabmeat and topped with a very spicy Cajun sauce. The barely breaded eggplant is delightfully firm, showing the skill of the chef and his mastery of the recipe. Other highlights include salmon with a horseradish-beet crust, sweetbreads with morel mushrooms and veal tenderloin roasted with artichokes and sweet peas.

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