Appetizers
Redfish Beignets
With spicy Gribiche sauce.
Cheese & Charcuterie Plate
Assorted cheeses, house pâté and cured meats.
Escargots De Bourgogne
With Pernod-garlic butter.
Shrimp & Parmesan Gratin
Served with toasted crostinis.
Fried Oysters
On a bed of spinach and Brie cheese finished with horseradish aioli.
Beef Steak Tartare
Made with fresh Angus beef served with classic garnishes and toast points.
Soups & Salads
French Onion Soup
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. 14 | With salmon. 15
Shrimp Remoulade
Mixed greens tossed in a classic “French” remoulade with hard boiled eggs, Roma tomatoes, topped with shrimp.
Mussels
Poulette
White wine, shallots and cream.
Provencal
Garlic butter, white wine, tomato and basil.
Sandwiches
Tuna Pain Bagnat
Fresh tuna steak, roasted tomato, bell peppers, red onion on Gil’s bun.
Cafe de Paris Burger
With herb butter and Brie cheese, served on brioche bun.
French Dip
Classic roast beef with French onion soup dip, topped with Swiss cheese, served on Gambino bread.
Bistro Entrées
Crawfish Crepe
Crepe filled with St. Andre and goat cheeses; topped with crawfish, andouille sausage, tomatoes and mushrooms in a creole cream sauce with fresh vegetable.
Crepe Alsacienne
Caramelized onion, ham, Swiss cheese and béchamel sauce; served with vegetable of the day.
Cordon Bleu
Ham, chicken, Swiss cheese and béchamel in puff pastry with fresh vegetable.
Steak Frites
Grilled 8 oz. Teres Major sliced, served with frites and choice of Maitre D’butter or blue cheese sauce.
Shrimp Linguini
With andouille sausage, mushrooms, diced tomatoes and Creole cream sauce.
Grilled Seasonal Vegetable Plate
Oven roasted spaghetti squash, Roma tomatoes and asparagus finished with Balsamic vinaigrette.
With chicken. 19 | With shrimp. 20
Entrées
Sea Salt Jumbo Shrimp
Over rice pilaf, sautéed asparagus and mushrooms, finished with lemon aioli fried cauliflower.
Ashley Farms Chicken Breast
With roasted garlic cloves, served with mashed potatoes and fresh vegetable finished with natural jus.
Duck Breast Apicius
Served with sweet pot mash and asparagus topped with dark cherries with honey and herb de Provence.
Henry IV Filet
8 oz Choice Angus center cut, over a bed of red wine demi served with Dauphinois potatoes and asparagus topped with Béarnaise sauce.
Redfish
Sautéed and topped with jumbo shrimp served with mashed potatoes and fresh vegetable finished with lemon butter sauce.
Salmon Nicoise
Served over green beans, corn, cucumber, potato and tomato salad with caper vinaigrette.
Seared Tuna
Served over marinated white beans with sun-dried tomato relish.
Scallops
Seared and served with mini ratatouille finished with pecan pesto.
Ribeye
24 oz. Choice Angus Beef served with Dauphinois potatoes and asparagus topped with herb de Provence.
