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.
Served over herb flat bread with guacamole, finished with spicy lemon 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.
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.
White beans, smoked sausage and bread crumbs, served 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
Spaghetti squash, roasted tomato, green beans and roasted potato medley.
With chicken. 19 | With shrimp. 20
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.
Pork Tenderloin Porchetta
Served with sautéed potatoes and fresh vegetable of the day finished with demi glace.
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.
Sautéed with molasses and spices, served with ratatouille.
Served over orzo pasta with basil, tomato, lemon juice and olive oil topped with tomatoes, black olives, green onions and white wine.
Sautéed with Moroccan spices, drizzled with rouille aioli, served with raisin almond couscous.
16 oz. Choice Angus Beef served with Dauphinois potatoes and asparagus topped with herb de Provence.