(816) 474-6060(816) 474-6060
400 E 5th St, Kansas City, MO 64106
Traditional french onion soup sweetened with port wine enriched with veal stock & topped with gruyere and parmesan cheeses.
A rich soup made of lobster stock flambeed with cognac and thickened with rice, cream and a touch of cayenne.
Prepared from the season's freshest ingredients. Please inquire.
Mixed greens tossed in our tangy citrus dijon vinaigrette.
Warm goat cheese, fig compote, field greens, citrus vinaigrette.
Duck confit with lentils and mixed green salad with a raspberry vinaigrette.
Asian marinated portobello mushroom grilled and served with mixed field greens tossed in a soy balsamic vinaigrette.
Baby spinach with fresh sliced beets with a mild creamy blue cheese dressing
Fresh hudson valley foie gras seared, sauce du jour.
White wine, bay scallops, leeks, mushrooms, gruyere cheese sauce.
Salt cod whipped with potatoes, garlic and extra virgin olive oil.
Half dozen helix snails baked in butter, tomatoes, garlic & herbs.
A boudin blanc, white meat sausage, and a boudin noir, blood sausage, with an apple calvados veal demi glace reduction and creamy white beans.
Prince edward island mussels steamed in a broth of white wine, bay leaf, mustard and cream or in a non-fat spicy tomato and dry vermouth broth.
Kurobuta porc belly sauteed crispy and finished in the oven and served over creamy white beans with parsley.
Chilled hudson valley foie gras and black truffles poached in a veal demi glace served on grilled brioche
White wine, bay scallops, leeks, mushrooms, gruyere cheese sauce
Hand chopped sushi grade ahi tuna with shallots, soy sauce, tabasco, chive oil and wasabi
Assortment of european cheeses, rilettes, sausages, country pate.
A selection of three choices of fine european cheese.
Raw oysters on the half shell served with mignonette.
Seared diver scallops served with a trio of heirloom tomato coulis.
Lobstertails served with a sauce of madagascar vanilla beans pureed with champagne.
Filet of john dory seared and topped with lobster meat in a sauce made of veal stock, mushrooms and a touch of cream.
Lemon sole rolled with smoked salmon, seared and served with a sauce made with artichoke hearts, mushrooms, truffles, fish stock, champagne and a touch of cream.
Whole mediterranean snapper baked with fresh fennel and orange juice enhanced with olive oil.
Dry aged kansas city strip steak seared with a cognac, green peppercorn cream sauce served with a mixed field green salad and pomme frites.
Filet mignon served with lobster meat in a rich beef demi-glace enhanced by boursin cheese, over grilled asparagus and served with dauphin potatoes.
Braised beef short ribs with a mango chutney drizzled with honey and aged balsamic syrup.
Tender wagyu filet topped with foie gras with sauce perigourdine.
Ostrich tenderloin served with a sauce of lingonberries and coffee extract.
Moulard duck breast seared with a glaze of lavender honey.
Seared kangaroo loin in a game stock reduction with sweet and savory spices.
Steamed prince edward island mussels in a broth of white wine, mustard, bay leaf and cream.
Assorted french & european cheeses, homemade rilette & pate, driedsausages, appropriate accoutrements.
Raw oysters on the half shell with mignonette sauce.ask about our selection.
Salt cod whipped with potatoes laden with garlic and extra virgin olive oil served with garlic croutons.
Homemade spicy lamb sausage with carmelized onions on baguette.
Warm goat cheese on crouton with greens in citrus vinaigrette.
Slow braised duck leg served warm with lentil salad & raspberry vinaigrette.
Boursin, chevre, gorgonzola, brie, port salut.
Ask about today's specials.
Menu for Le Fou Frog provided by Allmenus.com
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