This is a sample dinner menu -~
prices and menu items may not be the same when you dine at Pot au Feu.
Entrees come with
Pot au Feu’s Warm French Bread & Butter
Salade Verte - a mixture of seasonal greens with Housemade Mustard Vinaigrette and Raspberry Balsamic Vinaigrette
Baked Russet Potato, Baked Sweet Potato, Pommes Frites, Rice Pilaf, or
Pot au Feu’s Dill Potatoes – Crispy Deep Fried White & Sweet Potatoes
served with a side of Creamy Sour Cream & Dill Dipping Sauce.
Chef’s selection of Seasonal Vegetable
Escargots a la Bourguignonne~11
Snails broiled in their shells with garlic-parsley butter.
Soupe a l'Oignon~9
Our famous crock of onion soup with gratineed cheese.
Soupe du Jour~7
Made from scratch with fresh ingredients.
Bisque de Hommard~10
Creamy lobster bisque.
Chicken liver mousse with French Brandy and croutons.
Foie Gras Bodiguel~24
Fresh duck liver pan seared with rich grape essence and demi-glace.
Terrine de Campagne~9
Country Pate - Veal, pork, duck liver, pistachios, Cumberland sauce.
Terrine de Printemps~9
Grilled vegetables layered with goat cheese, served with balsamic reduction.
Filet de Saumon Cru~10
House cured salmon gravlax with cucumber salad and sour cream.
A trio of Oysters on the half shell gratineed with sour cream, bacon & horseradish.
Pate de Poisson Bleu Fume~10
Smoked bluefish pate with toasted croutons.
Salade Caesar a la Provencale~9
Romaine lettuce, Caesar dressing, Capers and Nicoise Olives.
Salade au Chevre~9
Goat cheese and roasted red peppers with field greens and baby herbs.
Traditional dishes from the Provinces of France
Pot au Feu~29.95 “The Sunday Dinner of France”
“There are as many recipes for Pot au Feu as there are Grandmothers in France”. Ours is traditional of tender beef and chicken braised in a rich bouillon with a melange of fresh vegetables – onions, leeks, carrots, celery, cabbage and red bliss potatoes. The meat and vegetables are separated from the broth which is perfect for dipping a warm crusty slice of our French bread. Traditional garnishes of coarse salt, cornichons baby pickles and warm creamy horseradish mustard sauce are presented with Pot au Feu.
Crepes du Jour~19.95
Sidewalk 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
Quiche du Jour~15.95
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.
Coquilles St. Jacques et Crevettes Lorraine~31.95
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.
Fruits de Mer et Homard au Penne~34.95
Lobster, Shrimp and Scallops tossed with Spinach, Tomato, White Wine & Penne.
Filet Mignon aux Champignons ~38.95
A thick Filet Mignon seared and served with a sauce of Chanterelles, Morels, Cepes, Shitake mushrooms and demi-glace.
Quintessential French bistro steak pressed in cracked peppercorns, seared and served “au Poivre” – with a stack of Pommes Frites accompanied by Bearnaise dipping Sauce.
Tournedos Bearnaise ou Bordelaise~34.95
Medallions of beef tenderloin seared and served with a choice of Bordelaise or Bearnaise sauce.
Black Angus Steak a la Pot au Feu~27.95
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.
Boeuf a la Bourguignon~32.95
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.
Poulet Farci du Jour~23.95
Boneless breast of chicken stuffed with daily specialities and served with sauce supreme.
Foies de Volaille Lyonnaise~16.95
Marinated chicken livers sauteed with white wine, Madeira and julienned onions.
Poulet Romarin et Limon~19.95
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.