Daily | 4pm – close
Fried Crab Claws
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.
On a bed of spinach and Brie cheese finished with horseradish aioli.
Soups & Salads
Mixed greens tossed in a classic “French” remoulade with hard boiled eggs, Roma tomatoes, topped with shrimp.
French Onion Soup
Soup of the Day
Mixed greens with bacon lardons, tomato and red onion, topped with goat cheese croutons.
With chicken. 17 | With salmon. 18
Avocado, tomato, mixed greens, red onions, bacon lardons, blue cheese and hearts of palm.With chicken. 19 | With salmon. 20
White wine, shallots and cream.
White wine and fresh diced tomatoes
Café 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; served 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, Portobello mushroom.
With chicken. 21 | With shrimp. 23
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.
With roasted butternut squash and asparagus finished with a green peppercorn Bordeaux wine sauce.
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.
Sautéed and topped with jumbo shrimp served with mashed potatoes and fresh vegetable finished with lemon butter sauce.
On a bed of sautéed tomatoes, onions and mushrooms.
Sesame crusted, served with roasted potatoes and haricots vert finished with lemon soy butter sauce.
16 oz. Choice Angus Beef served with Dauphinois potatoes and asparagus topped with herb de Provence.