Entrees Come With

Pot au feu’s warm French bread & butter

Salade Verte

A​ mixture of seasonal greens w/ housemade mustard vinaigrette & raspberry balsamic vinaigrette

Choice Of

Baked russet potato, baked sweet potato, pommes frites, rice pilaf

Pot Au Feu's Dill Potatoes

Crispy​ deep fried white & sweet potatoes. Served w/ a side of creamy sour cream & dill dipping sauce.

Chef's Selection of Seasonal Vegetable

Escargots a La Bourguignonne

Snails broiled in their shells w/ garlic-parsley butter.

Soupe a L'Oignon

Our famous crock of onion soup w/ gratineed cheese.

Soupe Du Jour

Made from scratch w/ Fresh ingredients.

Bisque De Hommard

Creamy lobster bisque.

Pate Maison

Chicken liver mousse w/ French brandy & croutons.

Foie Gras Bodiguel

Fresh duck liver pan seared w/ rich grape essence & demi-glace.

Terrine De Campagne

Country pate - veal, pork, duck liver, pistachios, Cumberland sauce.

Terrine De Printemps

Grilled vegetables layered w/ goat cheese, served w/ balsamic reduction.

Filet De Saumon Cru

House cured salmon gravlax w/ cucumber salad & sour cream.

Huitres Lorraine

A trio of oysters on the half shell gratineed w/ sour cream, bacon & horseradish.

Pate De Poisson Bleu Fume

Smoked bluefish pate w/ toasted croutons.

Salade Caesar a La Provencale

Romaine lettuce, caesar dressing, capers & nicoise olives.

Salade Au Chevre

Goat cheese & roasted red peppers w/ field greens & baby herbs.

Pot Au Feu

“The Sunday dinner of france” “there are as many recipes for pot Au Feu as there are grandmothers in france”. ours is traditional of tender beef & chicken braised in a rich bouillon w/ a melange of fresh vegetables – onions, leeks, carrots, celery, cabbage & red bliss potatoes. the meat & vegetables are separated from the broth which is perfect for dipping a warm crusty slice of our French bread. traditional garnishes of coarse salt, cornichons baby pickles & warm creamy horseradish mustard sauce are presented w/ pot Au Feu.

Crepes Du Jour

Sidewalk stands, farm house tables & 3 star restaurants all serve crepes that are enjoyed at breakfast, lunch & dinner all over france. sweet for dessert & savory for entree. Pot Au Feu presents two savory crepes - flipped, stuffed, rolled & baked w/ the chef’s ever changing selection of fresh filling & sauce.

Crepes Lulu

Chef’s selection of fresh vegetables rolled in a classic French crepe crepe batter contains egg

Quiche Du Jour

Inspired by the regions of france & made w/ the chef’s choice of seasonal ingredients baked w/ fresh egg custard in a light pastry crust

Bouillabaisse Marseilles

From the Riviera - a variety of fin fish, whole shrimp, mussels, clams, potatoes & onions poached in a fragrant saffron & tomato broth. served w/ aioli.

Sole Amandine

Filet of sole sauteed w/ lemon, butter, white wine & slivered almonds.

Scrod Nature

Fresh schrod baked w/ bread crumbs, lemon, white wine & butter.

Saumon Citron

Salmon filet, skinless & boneless, broiled w/ orange, lemon & lime butter garnished w/ mandarin orange.

Swordfish Provencal

Swordfish steak seared & served w/ tomato, garlic, calamata olives, green peppers & virgin olive oil.

Coquilles St. Jacques Et Crevettes Lorraine

Jumbo shrimp & tender scallops baked w/ bacon, horseradish & sour cream sauce in a “coquille” shell.

Shrimp Grenobloise

Whole shrimp sauteed w/ lemon, butter, white wine & capers tossed w/ penne.

Fruits De Mer Et Homard Au Penne

Lobster,​ shrimp & scallops tossed w/ spinach, tomato, white wine & penne.

Filet Mignon Aux Champignons

A thick Filet mignon seared & served w/ a sauce of chanterelles, morels, cepes, shitake mushrooms & demi-glace.

Steak Frites

quintessential French bistro steak pressed in cracked peppercorns, seared & served “au poivre” – w/ a stack of pommes frites accompanied by bearnaise dipping sauce.

Tournedos Bearnaise Ou Bordelaise

Medallions of beef tenderloin seared & served w/ a choice of bordelaise or bearnaise sauce.

Black Angus Steak a La Pot Au Feu

Black angus “flat iron” steak w/ a mellow garlic & parsley butter.

Sirloin Eschallotes

Sirloin steak seared & served w/ glazed shallot & chive butter.

Veau Blaisdell

Medallions of veal sauteed w/ garlic, tomato concasse, mushrooms, red wine & demi-glace.

Boeuf a La Bourguignon

Hearty chunks of beef marinated in red wine & spices, braised until tender, served w/ potatoes gratinee.

D’Agneau Jardiniere

A hearty lamb shank braised in red wine w/ tomato, onion, potato & carrot

Poulet Estragon

Boneless & skinless breast of chicken sauteed & served w/ velvety tarragon sauce.

Poulet Farci Du Jour

Boneless breast of chicken stuffed w/ daily specialties & served w/ sauce supreme.

Foies De Volaille Lyonnaise

Marinated chicken livers sauteed w/ white wine, madeira & julienned onions.

Poulet Romarin Et Limon

A half chicken roasted w/ fresh rosemary & lemon.

Caneton Framboise

Duck breast slow roasted on the bone served w/ succulent confit duck leg sauced w/ a rich caramelized orange & raspberry reduction.