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.
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
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.
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
Sautéed butternut squash, herb-roasted tomatoes, broccoli and cauliflower florets with red bell pepper jalapeño dressing.
With chicken. 21 | With shrimp. 23
Entrées
Rack of Lamb Provencale
Served with ratatouille and roasted potatoes, finished with natural jus.
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
Grilled, served with Lyonnaise potatoes and haricots vert, finished with cognac green peppercorn cream sauce.
Duck Breast
Oven roasted, served with sautéed butter nut squash and Brussels sprouts, finished with orange cherry demi.
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
Served over wilted spinach and bacon finished with Balsamic honey glaze.
Tuna
Sesame crusted, served with roasted red potatoes finished with lemon soy butter sauce.
Ribeye
16 oz. Choice Angus Beef served with Dauphinois potatoes and asparagus topped with herb de Provence.
