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

  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: 10.00

• Salade de la Maison

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

  Price: 10.00

• Salade de Betteraves et Roquette

  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

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

  Price: 14.00

• Tartare de Thon*

  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

  Baked Brie served in a puff pastry with seasonal compote

  Price: 16.00

• Escargots Provençales

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

  Price: 15.00

• Foie Gras Frais

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

  Price: 29.00

• Moules Marinières

  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

• RAVIOLIS DE COURGE MUSQUÉE 

  Butternut squash ravioli in a brown butter sage sauce with red cabbage, beets and Brussels sprouts

  Price: 31.00

• TAJINE VÉGÉTARIEN

  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: 28.00

• SAUMON ÉCOSSAIS 

  Pan seared Salmon with a creamy gooseberry sauce, orange confit topped with spicy arugula and served with fried potatoes

  Price: 32.00

• 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

• MÉDAILLONS DE PORC ENROBÉ DE BACON

  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* 

  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

• CAILLE FARCI

  Quail stuffed with brioche and foie gras, grilled and finished in the oven. Sauce Perigourdine made with game stock, truffles, foie gras, and Madeira wine. Served with mashed potatoes and vegetables.

  Price: 41.00