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lunch

les hors d’oeuvres froids
Salad de Mesclun a medley of nine different lettuces with house vinaigrette				7
Salad de Concombre thin slices of cucumber topped with house vinaigrette				7
Soupe Vichyssoise cold leek and potato soup				8
Tomates et Anchoies slices of fresh tomato, anchovies and house vinaigrette				8
Paté Maison homemade country style pork and duck liver paté				8
Rillettes de Canard homemade shredded duck spread				8
Saucisson Sec thin slices of dry salami				8
Poireaux Vinaigrette cold leeks topped with house vinaigrette				9
Endive Vinaigrette a whole endive, sliced and topped with house vinaigrette				9
Celeri Remoulade shredded fresh celery root, with remoulade dressing				9
Artichaud Vinaigrette whole artichoke served with house vinaigrette				9
Asperges Vinaigrette cold asparagus spears served with house vinaigrette				9
Little Neck Clams six raw clams served with homemade cocktail sauce				9
Saumon fumé slices of smoked salmon served with capers and diced onions				11
Foie Gras cold goose liver served with a glass of sauternes wine				25
les hors d’oeuvres chaud
Soupe Du Jour ask your waitress for the soup of the day				7
Moules Napoléon baked mussels with garlic butter and bread crumbs				8
Escargots de Bourgogne six snails cooked in garlic butter, the classical style				8
Soupe a L’oignon Gratinée classic french onion soup, with melted cheese				8
Saucisson Chaud garlic sausage served with warm potatoes vinaigrette				10
Baked Clams Josephine little neck clams baked on the half shell				11
Coquille st. Jacques sea scallops in a cream sauce, topped with melted cheese				16
les entrees
Crôque Monsieur grilled ham and cheese sandwich, french style				11
Omlette ask your waitress for flavor choices				13
Salad de Poulet grillé grilled chicken breast slices on a bed of mesclun salad				15
Salad Niçoise the classic tomato and tuna salad served with oil & vinegar				16
Escargot (12) twelve snails cooked in garlic butter, the classical style				16
Chicken Breast grillé grilled chicken breast served with mushroom sauce				17
Moules Marinières whole mussels steamed in a light cream sauce				19
Rognons Dijonnaise veal kidneys in a mild mustard sauce over rice				20
Cordon Bleu chicken breast stuffed with ham & swiss cheese, and mushroom sauce				20
Cervelle de Veau calf’s brain prepared in black butter and capers				20
Boudin Noir two blood sausages served with apple sauce				20
Lapin " marguerite" rabbit served in a light mustard and white wine sauce				21
Foie de Veau calf's liver prepared meuniére or lyonnaise with sautéed onions				21
Cuisses de Grenouilles traditional frog legs sautéed in garlic butter				21
Canard à L’orange half duck served with orange glaze and wild rice				22
Choucroute Garnie alsatian sauerkraut garnished with pork cuts and sausage				23
Ris de Veau veal sweetbreads (thymus gland) prepared meuniére or with mushroom sauce				23
Filet de Sole prepared meuniére butter & lemon or with almonds				23
Civet de Sanglier a hearty wild boar stew cooked in a dark red wine sauce				23
Confit de Canard very tender half duck slowly cooked in its own juices				23
Veau Forestière veal scaloppini served in a light mushroom sauce				23
Steak grillé a plain cut of grilled sirloin steak served with french fries				24
Crevettes Marseillaise shrimps in a unique tomato and tarragon sauce, with rice				24
Steak à la Guillaume sirloin cut with grilled onions and melted blue cheese				25
Steak Au Poivre sirloin cut with choice of black or green peppercorn sauce				26
Steak de Venaison seasonal venison steak served with green peppercorn sauce				26
Carré D’agneau prime rack of lamb served with green beans and jus on the side				29
Bouillabaisse the traditional french provincial fish soup event. complete with five different fish cuts, mussels, clams and a half lobster. served with aïoli and rouille over garlic croutons				34
One Bouillabaisse Ordered Split For Two Customers Will Carry an Additional Charge				6
les desserts
Melon en Saison seasonal melon				6
Poire Au Vin Blanc pear poached in white wine				6
Créme Caramel caramel over flan				6
Mousse Au Chocolat chocolate mousse				6
Tartufo vanilla and chocolate ice cream in a hard chocolate shell				7
&Quot; napoléon" Pastisserie napoléon pastry				7
Bombe Prâlinée hazelnut & coffee ice cream cake)				8
Pêche Melba peach over vanilla ice cream & melba sauce				8
Coupe Aux Marrons vanilla ice cream with chestnuts				8
Cerises Jubilée flambéd cherries over vanilla ice cream				9
Crêpes Au Grand Marnier three flambéd crepes				9
Plateau de Fromages cheese plate assortment				14
Soufflé many flavors to choose from. 40-60 minutes				14
beverages
Café or Tea				2
Decaf				2.50
Espresso				3
Decaf Espresso				3.50
Cappuccino				4
Decaf Cappuccino				4.50
Irish café with irish whiskey & whipped cream				10
French café with french brandy & whipped cream				10
Café a L’orange with grand marnier & whipped cream				10

dinner

les hors d’oeuvres froids
Salad de Mesclun a medley of nine different lettuces with house vinaigrette				7
Salad de Concombre thin slices of cucumber topped with house vinaigrette				7
Soupe Vichyssoise cold leek and potato soup				8
Tomates et Anchoies slices of fresh tomato, anchovies and house vinaigrette				8
Paté Maison homemade country style pork and duck liver paté				8
Rillettes de Canard homemade shredded duck spread				8
Saucisson Sec thin slices of dry salami				8
Poireaux Vinaigrette cold leeks topped with house vinaigrette				9
Endive Vinaigrette a whole endive, sliced and topped with house vinaigrette				9
Celeri Remoulade shredded fresh celery root, with remoulade dressing				9
Artichaud Vinaigrette whole artichoke served with house vinaigrette				9
Asperges Vinaigrette cold asparagus spears served with house vinaigrette				9
Little Neck Clams six raw clams served with homemade cocktail sauce				9
Saumon fumé slices of smoked salmon served with capers and diced onions				11
Foie Gras cold goose liver served with a glass of sauternes wine				25
les hors d’oeuvres chaud
Soupe Du Jour ask your waitress for the soup of the day				7
Moules Napoléon baked mussels with garlic butter and bread crumbs				8
Escargots de Bourgogne six snails cooked in garlic butter, the classical style				8
Soupe a L’oignon Gratinée classic french onion soup, with melted cheese				8
Saucisson Chaud garlic sausage served with warm potatoes vinaigrette				10
Baked Clams " josephine" six little neck clams baked on the half shell				11
Coquille st. Jacques sea scallops in a cream sauce, topped with melted cheese				16
les entrees
Broiled Cornish Hen a whole butterflied cornish hen				19
Coq Au Vin half chicken cooked in a dark red wine sauce				19
Boeuf Bourguignon classic beef stew with carrots, mushrooms and baby onions				20
Moules Marinières whole mussels steamed in a light cream sauce				20
Rognons Dijonnaise veal kidneys in a mild mustard sauce over rice				20
Cordon Bleu chicken breast stuffed with ham & swiss cheese, and mushroom sauce				21
Cervelle de Veau calf’s brain prepared in black butter and capers				21
Saumon Froid cold poached salmon served with cucumber and tomato				22
Lapin " marguerite" rabbit served in a light mustard and white wine sauce				22
Foie de Veau calf's liver prepared meuniére or lyonnaise with sautéed onions				22
Cuisses de Grenouilles traditional frog legs sautéed in garlic butter				23
Canard à L’orange half duck served with orange glaze and wild rice				23
Quails sur Canapés two quail stuffed with grapes, wrapped in bacon, on canapés				23
Ris de Veau veal sweetbreads (thymus gland) prepared meuniére or with mushroom sauce				24
Filet de Sole prepared meuniére (butter & lemon) or with almonds				24
Veau Forestière veal scaloppini served in a light mushroom sauce				24
Steak grillé a plain cut of grilled sirloin steak served with french fries				25
Crevettes Marseillaise shrimps in a unique tomato and tarragon sauce, with rice				25
Steak à la Guillaume sirloin cut with grilled onions and melted blue cheese				26
Steak Au Poivre sirloin cut with choice of black or green peppercorn sauce				27
Steak de Venaison seasonal venison steak served with green peppercorn sauce				27
Soft Shell Crabs choice of butter & lemon, garlic butter, or with almonds
Carré D’agneau prime rack of lamb served with green beans and jus on the side				30
Bouillabaisse the traditional french provincial fish soup event. complete with five different fish cuts, mussels, clams and a half lobster. served with aïoli and rouille over garlic croutons				34
One Bouillabaisse Ordered Split For Two Customers Will Carry an Additional Charge				6
les desserts
Melon en Saison seasonal melon				6
Poire Au Vin Blanc pear poached in white wine				6
Créme Caramel caramel over flan				6
Mousse Au Chocolat chocolate mousse				6
Tartufo vanilla and chocolate ice cream in a hard chocolate shell				7
&Quot; napoléon" Pastisserie napoléon pastry				7
Bombe Prâlinée hazelnut & coffee ice cream cake				8
Pêche Melba peach over vanilla ice cream & melba sauce				8
Coupe Aux Marrons vanilla ice cream with chestnuts				8
Cerises Jubilée flambéd cherries over vanilla ice cream				9
Crêpes Au Grand Marnier three flambéd crepes				9
Plateau de Fromages cheese plate assortment				14
Soufflé many flavors to choose from. 40-60 minutes				14
beverages
Café or Tea				2
Decaf				2.50
Espresso				3
Decaf Espresso				3.50
Cappuccino				4
Decaf Cappuccino				4.50
Irish café with irish whiskey & whipped cream				10
French café with french brandy & whipped cream				10
Café a L’orange with grand marnier & whipped cream				10

prix-fix menu $30

Available For Entire Lunch and Dinner Service

appetizers
Choice of
Salad de Mesclun
Soupe Du Jour
entrees
Choice of
Grand-mere Marguerite's Specials of the Day
desserts
Choice of
Mousse Au Chocolat
Crême Caramel
Coffee, tea, or Decaf coffee

le martini menu

The Classic Martini dry vermouth with gin or vodka, olives or twist
The Oliver Twist Martini dry vermouth with gin or vodka, olives & twist
The Gibson Martini dry vermouth with gin or vodka, cocktail onions
The Chocolate Martini crême de cacao, vodka, chocolate candy
The Gimlet Martini rose’s lime juice with gin or vodka, lime wedge
The Dirty Martini dry vermouth with gin or vodka, olive juice, olives
The Filthy Martini dry vermouth with gin or vodka, olive mess, olives
The Blue Sapphire Gem Martini dry vermouth with bombay sapphire gin, twist
The Kir Martini crême de cassis with gin or vodka, twist
The Napoléon Complex Martini napoléon mandarin, vodka, orange wedge
The 007 Martini dry vermouth with gin or vodka, olives, shaken
The Peachy Keen Martini peach schnapps with vodka, peach in syrup, shaken
The Lemon Twister Martini a secret recipe of absolut citron and lemon, shaken
vodka
Grey Goose				10
Chopin				10
Absolut				9
Smirnoff				9
Stolichnaya				9
Ketel One				9
Romanoff				8
gin
Available Brands & Prices
Bombay Sapphire				10
Bombay				9
Tanqueray				9
Beefeater				9
Chatham				8

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