Order popular dishes from a variety of restaurants. Get your order delivered or pick it up.
French onion soup with melted gruyere as served in Paris.
Avocado, grapefruit, sweet potato, goat cheese on arugula with candied pecans, maple vinaigrette.
Our original house salad of Boston lettuce in a classic french vinaigrette with walnuts and lardons is available if you want a touch of greens in between courses.
Seared duck foie gras, poached pear and pumkin butter, pumpkin seed brittle, spiced brioche.
A Saint-Emilion and now Paris 7th specialty since our first day: House made duck pate served with french condiments and toasted baguette.
0.5 dozen snails in our flavorful garlic butter.
Raw. A good steak tartare should always be on a French menu. We prepare ours "a la minute" from Prime beef tenderloin.
Four imported cheeses, fruits and nuts, marinated cherries and fig compote. Can be served as a first course or "a la Francaise": after the meal.
Jumbo sea scallops flown in from Cape Cod. Check the blackboard for tonight's preparation.
Our famous 1985 recipe : Wood-roasted duck, honey-coated, presented on young spinach leaves and orange sections tossed in Xeres vinaigrette. Served with pommes frites.
Duck prepared two ways: Moulard duck breast seared like a steak alongside duck leg confit, sauce bordelaise, lentils du Puy and Armagnac macerated plums.
Angus beef short ribs slowly braised in red wine with mushrooms, carrots, pearl onions.
USDA Prime beef tenderloin, forest mushrooms fricassée, black garlic sauce, parsnip puree and parsnip chips (no well-done please).
Grilled lamb chops with roasted Brussels sprouts and jewel yam pave, sauce Robert (mustard demi-glace) and golden raisin mostarda.
One of the best (and most expensive) fish, our Dover sole is cooked whole, filleted for you, finished with lemon butter and parsley.
Classic creme brulee paired with floating island on English custard.
If you prefer your dessert in a liquid form: ice cream blended with brandy and cream de cacao.
Our pantry chef likes to make ice cream ? inquire about today's flavor.
Mixed berries warmed in raspberry liquor with fromage blanc in a crunchy pistachio-coconut "cup".
Milk chocolate mousse and dark chocolate chiffon cake in a chocolate shell over sea salt caramel sauce.
Four imported cheeses presented with fruits and nuts, marinated cherries, fig chutney, baguette.
Menu for Paris 7th provided by Allmenus.com