Daily | 4pm – close
Appetizers
Fried Crab Claws
Market Price
Savory Zucchini 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.
Shrimp & Pork Belly Mascarade
Tossed in sweet chili sauce.
Fried Oysters
On a bed of spinach and Brie cheese finished with horseradish aioli.
Market price
Soups & Salads
Shrimp Remoulade
Mixed greens tossed in a classic “French” remoulade with hard boiled eggs, Roma tomatoes, topped with shrimp.
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. 17 | With salmon. 18
Bistro Salad
Avocado, tomato, mixed greens, red onions, bacon lardons, blue cheese and hearts of palm.With chicken. 19 | With salmon. 20
Mussels
Poulette
White wine, shallots and cream.
Paris Butter
White wine and fresh diced tomatoes
Sandwiches
Café 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; served 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
Sautéed butternut squash, herb-roasted tomatoes, Portobello mushroom.
With chicken. 21 | With shrimp. 23
Entrées
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
On a bed of creamy risotto with asparagus & mushrooms finished with lemon aioli.
10 oz Pork Chop
Grilled, served with Parmesan mashed potatoes and haricots vert topped with bacon and caramelized onion.
Duck Breast
With roasted butternut squash and asparagus finished with a green peppercorn Bordeaux wine sauce.
Stockyard Filet
8 oz choice Angus center cut with red wine demi and choice of Pecan Blue cheese compound butter or Maitre D’ butter, served with Dauphinois potatoes and asparagus.
Redfish
Sautéed and topped with jumbo shrimp served with mashed potatoes and fresh vegetable finished with lemon butter sauce.
Salmon
On a bed of sautéed tomatoes, onions and mushrooms.
Tuna
Sesame crusted, served with roasted potatoes and haricots vert finished with lemon soy butter sauce.
Stockyard Ribeye
16 oz. Choice Angus Beef served with Dauphinois potatoes and asparagus topped with herb de Provence.
