Daily | 4pm – close
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.
Tuna Tataki
Served over herb flat bread with guacamole, finished with spicy lemon aioli.
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.
Belgium Style
Stella Artois beer, bacon, shallots, and tarragon
Sandwiches
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.
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.
Chicken Cassoule
White beans, smoked sausage and bread crumbs, served with fresh vegetable.
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.
Seasonal Vegetable Plate
Spaghetti squash, herb-roasted tomatoes, broccoli, and cauliflower florets with red bell pepper jalapeño dressing.
With chicken. 19 | With shrimp. 20
Entrées
Rack of Lamb Provencale
Garlic bread crumbs and natural jus, served with Dauphinois potatoes and sautéed spinach.
Citrus Chicken
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 Chop Dijonnaise
Served with sautéed potatoes and vegetable of the day, finished with a mushroom, Dijon mustard and white wine sauce.
Duck Breast
With sautéed apples finished with brandy demi, served with roasted potatoes and asparagus.
Filet
8 oz choice Angus center cut, served with Dauphinois potatoes and asparagus, choice of Maitre D’ butter or Blue cheese compound butter.
Redfish
Sautéed and topped with jumbo shrimp served with mashed potatoes and fresh vegetable finished with lemon butter sauce.
Salmon
Topped with basil-tomato cream sauce, served with wild rice and vegetable of the day.
Tuna
With cavatappi vegetable pasta topped with tomatoes, black olives, basil and oregano, and white wine.
Scallops
Herb bread crusted, served with risotto and leek compote finished with sun-dried tomato aioli.
Ribeye
16 oz. Choice Angus Beef served with Dauphinois potatoes and asparagus topped with herb de Provence.
