Le Fou Frog

Menu

• SOUPE À L’OIGNON GRATINÉE

  Traditional French onion soup sweetened with Port wine and veal stock topped with a crouton and melted Gruyère and Parmesan cheeses

  Price: 12.00

• BISQUE DE HOMARD (GF)

  A rich soup made of lobster stock flambéed with Cognac, and thickened with rice, tomato paste, cream and a touch of cayenne

  Price: 12.00

• SOUPE DU JOUR

  Prepared from the season’s freshest Ingredients. Please Inquire.

  Price: 12.00

• SALADE DE LA MAISON (V, VE, GF, DF)

  Mixed field greens tossed in a tangy citrus Dijon vinaigrette and topped with carrot ribbons

  Price: 10.00

• SALADE DE BETTERAVES ET ROQUETTE (V, VE, GF, DF, N)

  Quartered beets dressed in lemon vinaigrette paired with orange segments, candied pecans, and spicy arugula tossed with balsamic vinaigrette

  Price: 12.00

• SALADE DE CHEVRE CHAUD AVEC FIGUE (V)

  Warm goat cheese atop a crouton, fig compote, roasted peppers, field greens, and citrus vinaigrette

  Price: 16.00

• TARTARE DE THON* (GF, DF)

  Hand chopped sushi grade Ahi Tuna, shallots, soy sauce, Tabasco, sesame and chive oils, wasabi with seaweed salad and sesame seeds

  Price: 21.00

• BAKED BRIE EN CROUTE (V)

  Baked Brie served in a puff pastry with seasonal compote

  Price: 16.00

• ESCARGOTS PROVENÇALES (GF)

  Half dozen Helix Snails baked in Butter, Tomatoes, Garlic, and Herbs

  Price: 15.00

• FOIE GRAS FRAIS (N)

  Seared Hudson Valley Foie Gras, veal demi-glace, coffee extract, vanilla, and macadamia liqueur, served with mango and raspberry coulis

  Price: 32.00

• MOULES MARINIÈRES (GF)

  Prince Edward Island Mussels steamed in a broth of white wine, bay leaf, mustard and cream

  Price: 20.00

• COQUILLES ST. JACQUES

  Bay Scallops, leeks, and mushrooms in a creamy white wine and Gruyère cheese sauce

  Price: 17.00

• POMMES FRITES (V, VE, GF, DF)

  Hand-cut potatoes, soaked, then blanched for a tender interior. Finished with a second fry for a golden, crispy exterior

  Price: 10.00

• TAJINE VÉGÉTALIEN (V, VE, GF, DF, N)

  Vegetable Tagine made with eggplant, onions, zucchini, yellow squash, chickpeas, dried fruit, almonds, walnuts, bell pepper & exotic spices on a bed of lime infused quinoa.

  Price: 22.00

• ESCAR-NO! VÉGÉTARIEN PASTA (V)

  Sautéed mushrooms and penne pasta tossed in our signature garlic-butter sauce with fresh basil and oven-dried tomatoes. For our guests who choose not to eat snails, this dish offers a way to enjoy the beautiful butter sauce animal-free. Finished with a sprinkle of Parmesan.

  Price: 26.00

• GNOCCHI FRUITS DE MER SAUCE ARMORICAINE

  A Seafood medley of mussels, crayfish, shrimp, and bay scallops in a shellfish, tomato, cream sauce with potato gnocchi

  Price: 29.00

• SAUMON BEURRE PRINTANIERE (GF)

  Pan-seared Scottish Salmon with a springtime butter sauce made with parsley, arugula, spinach, chives, fish stock, and a touch of cream. Served with a potato gratin and seasonal vegetables.

  Price: 32.00

• MÉDAILLONS DE PORC ENROBÉ DE BACON (GF)

  Pork Loin Medallions wrapped in bacon and seared, with a dark balsamic pork stock reduction with caramelized shallots, served with mashed potatoes and sautéed vegetables

  Price: 32.00

• STEAK AU POIVRE* (GF)

  Kansas City Strip Steak pan seared, flambéed in Cognac with Madagascar green peppercorns, veal demi glace and cream, served with pommes frites and mixed field greens

  Price: 53.00

• FILET LE FOU*

  Filet Mignon paired with Lobster meat with a Boursin Sabayon, served with Dauphine potatoes and grilled asparagus

  Price: 64.00

• MAGRET DE CANARD INCRUSTÉ DE POIVRE NOIR (GF)

  Pan seared Mulard duck breast, encrusted with black pepper and served with a raspberry duck reduction sauce, accompanied by wild rice and sautéed vegetables

  Price: 38.00