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.
On a bed of spinach and Brie cheese finished with horseradish aioli.
Salmon Tartare & Tuna Sashimi
Served with lemon sriracha aioli.
Soups & Salads
French Onion Soup
Soup of the Day
Mixed greens with bacon lardons, tomato and red onion, topped with goat cheese croutons.
With chicken. 12 | With salmon. 13
Avocado, tomato, mixed greens, red onions, bacon lardons, blue cheese and hearts of palm.
With chicken. 14 | With salmon. 15
Mixed greens tossed in a classic “French” remoulade with hard boiled eggs, Roma tomatoes, topped with shrimp.
White wine, shallots and cream.
Garlic butter, white wine, tomato and basil.
Asian BBQ sauce served on Gil’s brioche bun served
with Fennel Orange slaw and French fries.
Cafe de Paris Burger
With herb butter and Brie cheese, served on brioche bun.
Classic roast beef with French onion soup dip, topped with Swiss cheese, served on Gambino bread.
Crepe filled with St. Andre and goat cheeses; topped with crawfish, andouille sausage, tomatoes and mushrooms in a creole cream sauce with fresh vegetable.
Served over a potato galette garnished with frazzled onions.
Ham, chicken, Swiss cheese and béchamel in puff pastry with fresh vegetable.
Grilled 8 oz. Teres Major sliced, served with frites and choice of Maitre D’butter or blue cheese sauce.
With andouille sausage, mushrooms, diced tomatoes and Creole cream sauce.
Seasonal Vegetable Plate
Spaghetti squash, roasted tomato, green beans and roasted potato medley.
With chicken. 19 | With shrimp. 20
10 oz. Bone-In Pork Chop
Brined in Stella Cider, served with sweet red onion potatoes.
Sea Salt Jumbo Shrimp
Over rice pilaf, sautéed asparagus and mushrooms, finished with lemon aioli fried cauliflower.
Oven roasted Ashley Farms chicken breast served with bacon lardons, mushrooms and onions, served with mashed potatoes and the fresh vegetable of the day.
Duck Breast Apicius
Served with sweet pot mash and asparagus topped with dark cherries with honey and herb de Provence.
8 oz choice Angus center cut, served with Dauphinois potatoes and asparagus, choice of Maitre D’ butter or Blue cheese compound butter.
Sautéed and topped with jumbo shrimp served with mashed potatoes and fresh vegetable finished with lemon butter sauce.
Sweet and smoky seared salmon filet topped with roasted tomato salsa served with mashed potatoes and fresh vegetable of the day.
French Riviera style topped with tomato, olives and green onion, served with green beans and roasted potato medley.
Sautéed and topped with chorizo tomato chutney, served with parmesan risotto.
24 oz. Choice Angus Beef served with Dauphinois potatoes and asparagus topped with herb de Provence.