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.
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.
Tuna Pain Bagnat
Fresh tuna steak, roasted tomato, bell peppers, red onion on Gil’s bun.
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.
Crepe filled with St. Andre and goat cheeses; topped with crawfish, andouille sausage, tomatoes and mushrooms in a creole cream sauce with fresh vegetable.
Caramelized onion, ham, Swiss cheese and béchamel sauce; served with vegetable of the day.
Ham, chicken, Swiss cheese and béchamel in puff pastry 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.
Grilled Seasonal Vegetable Plate
Oven roasted spaghetti squash, Roma tomatoes and asparagus finished with Balsamic vinaigrette.
With chicken. 19 | With shrimp. 20
10 oz. Bone-In Pork Chop
Beer brined, served with sweet potato wedges and onion rings, finished with natural jus.
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.
Served over green beans, corn, cucumber, potato and tomato salad with caper vinaigrette.
Served over marinated white beans with sun-dried tomato relish.
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.