Snails broiled in their shells with garlic-parsley butter.
Our famous crock of onion soup with gratineed cheese.
Made from scratch with fresh ingredients.
Creamy lobster bisque
Chicken liver mousse with French Brandy and croutons.
Fresh duck liver pan seared with rich grape essence and demi-glace.
Veal, pork, duck liver, pistachios, cumberland sauce.
rilled vegetables layered with goat cheese, served with balsamic reduction.
House cured salmon gravlax with cucumber salad and sour cream.
A trio of Oysters on the half shell gratineed with sour cream, bacon & horseradish.
Smoked bluefish pate with toasted croutons.
Romaine lettuce, caesar dressing, capers and nicoise olives.
Goat cheese and roasted red peppers with field greens and baby herbs.
idewalk stands, farm house tables and 3 star restaurants all serve crepes that are enjoyed at breakfast, lunch & dinner all over France. Sweet for dessert and savory for entree. Pot au Feu presents two savory crepes - flipped, stuffed, rolled and baked with the Chef's ever changing selection of fresh filling and sauce.
Chef's selection of fresh vegetables rolled in a classic french crepe crepe batter contains egg
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
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.
Filet of sole sauteed with lemon, butter, white wine and slivered almonds
Fresh schrod baked with bread crumbs, lemon, white wine and butter.
Salmon fliet, skinless and boneless, broiled with orange, lemon and lime butter garnished with mandarin orange
Swordfish steak seared and served with tomato, garlic, calamata olives, green peppers and virgin olive oil.
Jumbo shrimp and tender scallops baked with bacon, horseradish and sour cream sauce in a coquille shell.
Whole shrimp sauteed with lemon, butter, white wine and capers tossed with penne.
Lobster, shrimp and scallops tossed with spinach, tomato, white wine & penne
A thick filet mignon seared and served with a sauce of chanterelles, morels, cepes, shitake mushrooms and demi-glace.
Medallions of beef tenderloin seared and served with a choice of Bordelaise or Bearnaise sauce.
Black angus flat iron steak with a mellow garlic and parsley butter.
Sirloin steak seared and served with glazed shallot and chive butter
Medallions of veal sauteed with garlic, tomato concasse, mushrooms, red wine and demi-glace
Hearty chunks of beef marinated in red wine and spices, braised until tender, served with potatoes gratinee.
A hearty Lamb shank braised in red wine with tomato, onion, potato and carrot
Boneless and skinless breast of chicken sauteed and served with velvety tarragon sauce.
Boneless breast of chicken stuffed with daily specialities and served with sauce supreme.
Marinated chicken livers sauteed with white wine, Madeira and julienned onions.
A half chicken roasted with fresh rosemary and lemon
Duck breast slow roasted on the bone served with succulent confit duck leg sauced with a rich caramelized orange and raspberry reduction.
Menu for Pot Au Feu - French Restaurant provided by Allmenus.com
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