Saturday | 11am – 4pm
Sunday | 10:30am – 4pm
Brunch Mimosas
Orange Berry
Crème de Cassis, Cointreau, Chambord, and orange juice
Fiery Cajun
Orange juice, fresh squeezed sour mix, Louisiana and Tabasco hot sauces
Melon Ball
Peachtree schnapps, Midori melon liqueur, orange juice, fresh melon float
Elderberry
St. Germaine, Crème de Cassis, Cointreau
Ruby Red
Tito’s Handmade Vodka, ruby red grapefruit juice, orange juice, cranberry juice, brown sugar rim
Brunch
Salmon Benedict
On croissant with onion purée, topped with poached eggs and hollandaise sauce. Served with your choice of cup of French onion soup, cup of soup of the day, Anjou salad, fruit cup or O’Brien potatoes.
Fried Green Tomatoes & Merguez Benedict
Served with your choice of cup of French onion soup, cup of soup of the day, Anjou salad, fruit cup or O’Brien potatoes
Shrimp & Grits
Shrimp and asparagus served over cheese grits.
Denver Omelet
Potatoes, ham, cheddar, red and green bell peppers. Served with your choice of cup of French onion soup, cup of soup of the day, Anjou salad, fruit cup or O’Brien potatoes.
Shrimp Omelet
With Swiss and Parmesan cheese, mushrooms, green onions, and parsley. Served with your choice of cup of French onion soup, cup of soup of the day, Anjou salad, fruit cup or O’Brien potatoes.
Baked French Toast
Topped with berry compote and whipped cream, served with fruit cup.
Ham, Swiss & Scrambled Egg Croissant
Served with your choice of cup of French onion soup, cup of soup of the day, Anjou salad, fruit cup or O’Brien potatoes.
Eggs Benedict
Poached egg over Canadian bacon and toasted croissant. Topped with hollandaise. Served with your choice of cup of French onion soup, cup of soup of the day, Anjou salad, fruit cup or O’Brien potatoes.
Add lump crab. 10
Bacon & Cheddar Cheese Omelet
Served with your choice of cup of French onion soup, cup of soup of the day, Anjou salad, fruit cup or O’Brien potatoes.
Appetizers
Fried Crab Claws
Market Price
Redfish Beignets
With spicy Gribiche sauce.
Cheese & Charcuterie Plate
Assorted cheeses, house pâté and cured meats.
Escargots De Bourgogne
With Pernod-garlic butter.
Fried Oysters
On a bed of spinach and Brie cheese finished with horseradish aioli.
Mussels
Poulette
White wine, shallots and cream.
Paris Butter
White wine and fresh diced tomatoes
Soups & Salads
Shrimp Remoulade
Mixed greens tossed in a classic “French” remoulade with hard boiled eggs, Roma tomatoes, topped with shrimp.
French Onion Soup
Small.
Soup of the Day
Anjou Salad
Mixed greens with bacon lardons, tomato and red onion, topped with goat cheese croutons.
Classic Caesar
With chicken. 12 | With salmon. 13
Bistro Salad
Avocado, tomato, mixed greens, red onions, bacon lardons, blue cheese and hearts of palm.
With chicken. 16 | With salmon. 17
Seared Tuna Salad
Lettuce, green beans, hard-boiled egg, mixed bell peppers, tomatoes, olives and potatoes.
Entrees
Pork Tenderloin
Grilled, served with rice pilaf and vegetable of the day, topped with a green peppercorn sauce.
Sautéed Chicken
Topped with fresh sliced tomato and Swiss cheese, served with garlic mashed potatoes and vegetable of the day, finished with a light brown sauce.
Salmon
Served over wilted spinach and bacon finished with Balsamic honey glaze.
Seasonal Vegetable Plate
Sautéed butternut squash, herb-roasted tomatoes, broccoli and cauliflower florets with red bell pepper jalapeño dressing
With chicken. 19 | With shrimp. 20
Tilapia
Served over rice pilaf, smothered with tomatoes, bell peppers and onions finished with lemon butter sauce.
Shrimp Linguini
With andouille sausage, mushrooms, diced tomatoes and Creole cream sauce.
Steak Frites
Grilled 8 oz. Teres Major sliced, served with frites and choice of Maitre D’butter or blue cheese sauce.
Tuna
Sesame crusted, served with roasted red potatoes finished with lemon soy butter sauce.
Bistro Entrees
Quiche Lorraine
Served with your choice of cup of French onion soup, cup of soup of the day, frites or Anjou salad.
Cordon Bleu
Ham, chicken, Swiss cheese and béchamel in puff pastry with fresh vegetable.
Crawfish Crepe
Crepe filled with St. Andre and goat cheeses; topped with crawfish, andouille sausage and mushrooms in a creole cream sauce with fresh vegetable.
Sandwiches
Redfish Sandwich
On brioche bun with lemon aioli, lettuce, tomato, and picked onions.
Croque Monsieur
Warm French-style ham and cheese on Gil’s sourdough bread, topped with Gruyere cheese and béchamel sauce.
Add an egg. 13.5
French Dip
Classic roast beef with French onion soup dip, topped with Swiss cheese, served on Gambino bread.
Cafe De Paris Burger
With herb butter and Brie cheese, served on brioche bun.
