French Riviera Squash Beignets
With creamy feta.
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.
Beef Steak Tartare
Made with fresh Angus beef served with classic garnishes and toast points.
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.
Roasted, topped with brie, arugula and tomato, served on Gil’s country bread with onion marmalade.
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.
Artichoke, Spinach & Crabmeat Crepe
Served with vegetable of the day.
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.
Roasted Chicken Tartine
St. Andre, onion marmalade, mixed greens tossed with lemon vinaigrette and pulled roasted chicken.
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.
Grilled Seasonal Vegetable Plate
Oven roasted spaghetti squash, Roma tomatoes and asparagus finished with Balsamic vinaigrette.
With chicken. 19 | With shrimp. 20
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.
Sautéed and topped with jumbo shrimp served with mashed potatoes and fresh vegetable finished with lemon butter sauce.
With balsamic lemon glaze, served with rice pilaf and fresh vegetable.
Grilled Mediterranean Tuna
Served over Orzo pasta topped with a black olive, tomato, and white wine sauce.
Seared and served with mini ratatouille finished with pecan pesto.
24 oz. Choice Angus Beef served with Dauphinois potatoes and asparagus topped with herb de Provence.