Daily | 4pm – close
Fried Crab Claws
Fried Green Tomatoes
Finished with southwestern sauce
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.
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.
White wine and fresh diced tomatoes
Chicken Grilled Cheese
Cranberry, brie cheese, prosciutto ham, roasted chicken on sourdough bread.
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.
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
Sautéed butternut squash, herb-roasted tomatoes, broccoli and cauliflower florets with red bell pepper jalapeño dressing
With chicken. 19 | With shrimp. 20
Rack of Lamb Provencale
Served with ratatouille and roasted potatoes, finished with natural jus.
Citrus marinated bone-in Ashley Farms chicken breast served with spinach, mushrooms and diced tomatoes, served with Gouda mashed potatoes finished with demi glace.
Sea Salt Jumbo Shrimp
Over rice pilaf, sautéed asparagus and mushrooms, finished with lemon aioli fried cauliflower.
Grilled, served with Lyonnaise potatoes and haricots vert, finished with cognac green peppercorn cream sauce.
Oven roasted, served with sautéed butter nut squash and Brussels sprouts, finished with orange cherry demi.
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.
Served over wilted spinach and bacon finished with Balsamic honey glaze.
Sesame crusted, served with roasted red potatoes finished with lemon soy butter sauce.
Seared, served over spinach and tomato risotto, finished with garlic butter sauce.
16 oz. Choice Angus Beef served with Dauphinois potatoes and asparagus topped with herb de Provence.