Au Petit Paris Bistro & Catering

APPETIZERS

LEEK VELOUTE AND FRESH BRUNOISE VEGETABLES 7.95

TOMATO BASIL SOUP 7.95

FRENCH ONION SOUP 7.95

NAPOLEON OF TIGER SHRIMP, FRESH TOMATOES AND AVOCADO COCKTAIL SERVED WITH MESCLUN SALAD AND A REGGIANO PARMESAN CROUSTINI 10.95

FAMOUS FRENCH GOAT CHEESE FRISÉE SALAD TOSSED WITH A ROSEMARY HONEY DRESSING, TOPPED WITH CRISTALIZED WALNUTS AND TOMATO PETALS CONFITES  10.95

ROASTED FREE RANGE CHICKEN TARTELETTE WITH LEEK AND CARAMELIZED ONIONS, SWISS CHEESE SERVED WITH MESCLUN SALAD   9.95

TRADITIONAL BURGUNDY ESCARGOT SERVED IN A PUFF PASTRY SHELL WITH A MESCLUN SALAD 10.95

HOMEMADE FOIE GRAS TERRINE SERVED WITH A SPRING MIXED SALAD AND A BLACK TRUFFLE INFUSION VINAIGRETTE, FRESH TOASTED BRIOCHE 18.95

LYONNAISE FRISEE SALAD, POACHED EGG, LARDON BACON, TOMATO CONFIT, COUNTRY CROUTONS RUBBED WITH GARLIC & TOSSED WITH A RASPBERRY VINAIGRETTE 11.95

FRENCH BRIE CHEESE SERVED WITH MESCLUN SALAD CRYSTALLIZED WALNUT AND RED SEEDLESS GRAPES 8.50

FOR A SLICE OF MORBIER or ST NECTAIRE or PORT SALUT ADD 1.50

CURED COUNTRY SALAMI BOARD SERVED WITH FRENCH PICKLES AND A MESCLUN SALAD 8.95

MEAT

FARM RAISED DUCK LEG CONFIT SERVED WITH SLOWLY COOKED OVEN BAKED WHITE BEANS, GARDEN VEGETABLES, TOMATO & BACON AND A SIDE OF SPRING MIX SALAD 23.95

ROASTED PORK TENDERLOIN SLICES SERVED WITH SAUTÉED BABY SPINACH, ORGANIC WILD RICE SLOWLY COOKED IN HOMEMADE CHICKEN BROTH WITH A DIJON MUSTARD SAUCE 19.95

ROASTED AUSTRALIAN HALF RACK OF LAMB, BRUSHED WITH DIJON MUSTARD AND COVERED WITH A FRESH HERB CRUST SERVED WITH A MINI RATATOUILLE AND DELICIOUS REGGIANO PARMESAN POLENTA, JUS D’AGNEAU 29.95

CHICKEN FRICASSEE FLAMBEE A LA FINE CHAMPAGNE SERVED WITH CHIVE MASHED POTATOE AND SAUTÉED GARLIC FRENCH GREEN BEANS 17.95

GRILLED 13 OZ ANGUS RIBEYE WITH A BEURRE MAITRE D’HÔTEL, CREAMY POTATOES AUX GRATIN AND SAUTÉED GARLIC FRENCH GREEN BEANS 24.95

BREADED FREE RANGE CHICKEN BREAST DIJONNAISE TOPPED WITH FRESH GOAT CHEESE AND TOMATO PETALS CONFITE SERVED WITH CARNAROLI FRESH MUSHROOM RISOTTO AND GREEN ASPARAGUS ROLLED IN OLIVE OIL, LEMON BUTTER CAPER SAUCE 22.95

SLOWLY BRAISED FOR 8 HOURS & EXTREMELY TENDER BEEF CHEEKS SERVED WITH CHIVE PUREE DE POMMES DE TERRE, GLAZED CARROTS & BROCOLI SAUTÉED IN OLIVE OIL 25.95

FISH

SAUTEED SKATEWING PREPARED WITH CAPERS AND LEMON JUICE & BUTTER SAUCE SERVED WITH ORGANIC BASMATI WILD RICE

AND SAUTEED BABY SPINACH 19.95

ROASTED CHILEAN SEA BASS SERVED WITH CHIVES POTATO PUREE, SAUTEED PARISIAN MUSHROOMS, BROCCOLI AND PASTIS SAUCE 26.95

SCOTTISH SALMON TOPPED WITH CARAMELIZED RED ONIONS COOKED IN RED WINE SERVED WITH FRESH FOREST MUSHROOM AND ASPARAGUS CARNAROLI RISOTTO & CHANTERELLE SAUCE 19.50

PAN SEARED SKINLESS RED SNAPPER FILET LAYERED ON TOP OF SAUTEED BABY SPINACH AND GARDEN VEGETABLES WHICH ARE SLOWLY OVEN COOKED AND TOPPED WITH A GRANNY SMITH APPLE SAUCE 24.95

VEGETARIAN PLATE – CHOOSE FIVE ITEMS FROM THE LIST BELOW:

Mushroom risotto, chive potato purée, creamy polenta, sautéed spinach, glazed carrots, sautéed broccoli, mini ratatouille, sautéed haricot vert, sautéed mushrooms, green asparagus, organic wild rice, root garden vegetables, & potato au gratin 19.95

DESSERTS

7.50 Each

CREPES “AU PETIT PARIS” SERVED WITH VANILLA ICE CREAM AND HOT CHOCOLATE SAUCE

CARAMELIZED PEAR ON A CARAMELIZED PUFF PASTRY TART

WARM MOLTEN CHOCOLATE CAKE, SERVED WITH APPLE PARFAIT, CARAMEL

AND CHOCOLATE SAUCE

CARAMELIZED GRAPEFRUIT AND ORANGE SEGMENT WITH LIGHT ORANGE CREAM AND A CRUNCHY SABLE BRETON SERVED WITH A CITRUS FRUIT SAUCE

LIGHT CHOCOLATE MOUSSE BISTRO, MADE WITH A DARK CARABIAN CHOCOLATE VANILLA AND GRAND-MARNIER LIQUOR WITH CHOCOLATE COPEAUX AND CANDIED ORANGE ZEST ON TOP

KEY LIME CREAM BRULÉE

PROFITEROLE FILLED WITH VANILLA ICE CREAM TOPPED WITH HOMEMADE DARK CHOCOLATE SAUCE AND WHIPPED CREAM.

FRESH STRAWBERRIES WITH HOMEMADE STRAWBERRY MARMELADE AND VANIILLA ICE CREAM

TWO TRADITIONNAL CREPES SUZETTE SERVED WITH BUTTERED ORANGE, CARAMEL AND GRAND MARNIER SAUCE

CHEESE PLATE 8.50

FRENCH BRIE CHEESE SERVED WITH MESCLUN SALAD CRYSTALLIZED WALNUT & RED SEEDLESS GRAPES.

FOR A SLICE OF MORBIER   ADD 1.50

FOR A SLICE OF PORT SALUT   ADD 1.50

FOR A SLICE OF ST NECTAIRE   ADD 1.50