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Jacques' Brasserie
332 Springvale Rd
Great Falls, VA 22066
Uber
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Luncheon
Dinner Menu
Desserts
Happy Hour Menu
Luncheon
Serving Hours: Tuesday – Saturday, 11:30am-1:30pm. L’Auberge Chez François offers a 4-course prix-fixe luncheon menu for the price of the entrée at $40
Luncheon Appetizers
Complemented with our organic mesclun salad, vinaigrette
Lobster Bisque
Onion soup gratinée
Maine rope mussels
with garlic herb butter as in Provence
A crêpe with chives
stuffed with a duxelle of mushrooms, tomato concassé, Madeira sauce
Warm roquefort cheese
tart, caramelized apples with a touch of cinnamon and Calvados
Skate fish
with brown butter & capers
Medley of our patés
rillette, ham and sausages served with crudités
Warm asparagus on Virginia country ham
gruyère cheese, capers and quail egg
Trio of Norwegian salmon
smoked, marinated in dill, rillette with capers
Braised Wagyu beef cheeks
mushrooms and sherry wine sauce
Snails
from the Burgundy region vineyards with our garlic butter
Half dozen oysters
cold with sauce mignonette, hot with béarnaise sauce
Luncheon Main Course
with a glass of Pinot Blanc, Côtes du Rhone or Rosé
Grilled organic vegetable
Napoléon with an herb tomato coulis
Fresh trout
sautéed with toasted almonds
Grilled Norwegian Salmon
with béarnaise sauce
Maine lobster salad
on garden greens, asparagus and vanilla vinaigrette
Fresh Maine mussels with white wine sauce
Pommes Frites
Classic Bouillabaisse
Grilled chicken breast
mushrooms and spaëtzles, fresh thyme
Fresh calf's liver
sautéed with bacon, and caramelized onions
Garden spinach salad
with grilled shrimp, goat cheese, sesame seeds
Veal Scaloppini with Virginia ham
spaëtzles, and Madeira sauce
Our Alsatian sauerkraut
with sausages, duck confit and pork
Grilled lamb tenderloin
herbs de Provence, cassoulet and thyme sauce
Pinot Noir boneless braised beef short ribs
with seasonal vegetables
A medallion of Angus beef
sautéed, roasted potatoes and béarnaise sauce
Beef Bourguignon
spaëtzles and mushrooms
Sliced sirloin steak
with truffle sauce and pommes frites
Prix-fixe menu
features:
Amuse Bouche
Choice from a wide range of appetizers
La salad de l’Auberge
Our homemade sorbet
Choice from an extensive selection of main courses
Choice from our dessert menu
Coffee or tea
Mignardises (Chocolate truffles and Tuiles)
Appetizers
complemented with an organic mesclun salad, vinaigrette
Le bisque de homard
lobster bisque
La gratinée des halles
onion soup
La traditionnelle tarte flambée
Alsatian style caramelized onion and bacon tart
La cassolette de joues de boeuf braisées, champignons forestiers
a house delicacy - braised Wagyu beef cheeks, wild mushrooms, sherry wine sauce
Une crêpe à la ciboulette, farcie d’une duxelle de champignons et concassé de tomates
a crêpe with chives, stuffed with a duxelle of mushrooms, tomato concassé, Madeira truffle sauce
La coquille de crustacés gourmande de L’Auberge et sa sauce rémoulade aux herbes du jardin
a seashell with shrimp, crabmeat, lobster, scallop, salmon with a herb remoulade sauce
Les asperges vertes au jambon de Virginie, côpeaux de gruyère, capres et oeuf de caille
warm asparagus on Virginia country ham, gruyere cheese, capers and quail egg
Les ris de veau, sautés au Madère, champignons sauvages
sautéed veal sweetbreads, mushroom medley, Madeira truffle sauce
Les moules au beurre d’ail aux senteurs de Provence
Maine mussels with garlic herb butter
La raie au beurre noir et capres
poached skate fish with brown butter and capers
Une assiette de charcuterie, jambon et crudités de l’Ami Fritz
homemade patés and rillette, Virginia country ham and sausage served with crudités
Trio de saumons, l’un fumé, l’autre mariné à l’aneth, rilette de saumon et câpres
smoked Norwegian salmon, dill marinated salmon and salmon rillette with capers
La dégustation de notre bouillabaisse de poissons et crustacés Marseillaise
medley of fresh fish and shellfish in an aromatic saffron broth (also available as main course)
Le croustillant au Roquefort et pommes reinettes caramélisées à la cannelle et au Calvados
warm roquefort cheese tart, caramelized apples with a touch of cinnamon and Calvados
Les huitres chaudes ou froides
cold oysters with mignonette or hot with béarnaise sauce
Les escargots de Bourgogne en coquille au beurre d’ail à la façon des vignerons
snails from the Burgundy vineyards with our garlic herb butter
Les jambonnettes de grenouille sautées et sa persillade aillée a l'Obernoise
fresh frog legs sautéed with shallots, garlic, mushrooms and capers
L’escalope de foie gras de canard poelée sur brioche toastée, son verre de vendages tardives
fresh duck foie gras sautéed on toasted brioche with a glass of late harvest wine
Our special salads
La salade composée au Roquefort
a Roquefort cheese salad
La salade Caesar
Our Caesar salad
La salade de crevettes du Printemps
garden spinach with grilled shrimp, Virginia goat cheese, sesame seeds and vinaigrette
Entrées
Le gâteau de légumes grillés et son coulis de tomates
grilled organic vegetable Napoléon with an herb tomato coulis
Les filets de truite du Shenandoah sautés, crabe du Maryland et amandes grillées
filets of fresh rainbow trout sautéed, crabmeat and toasted almonds
Le suprême de flétan dans sa robe au raifort et sa sauce au homard
filet of Alaskan halibut baked in a horseradish brioche crust, asparagus, ginger lime sauce
Une poélée de coquilles Saint Jacques et crevettes aux senteurs de Provence
New England diver scallops, shrimp, Niçoise, garlic and garden herb butter
La matelote de poissons et crustaçés comme en Alsace, sauce homardine au champagne
lobster, shrimp, scallop, crabmeat, salmon and rockfish, champagne lobster sauce
Le homard du Maine à la nage, agrumes et beurre de Sauternes
Maine lobster poached, jumbo lump crabmeat, citrus, Sauternes butter sauce
Sole de la Manche sautée meunière, homard et champignons
sautéed fresh Dover sole with lobster, mushrooms and tomato concassé
Les aiguillettes de canard, à la façon de L’Auberge
grilled breast of duckling with plum, wild rice and a Grand Marnier sauce
La choucroute royale garnie à L’Alsacienne, cuite au crémant d’Alsace
Alsatian feast - sauerkraut, sausages, pork, duck confit and foie gras
Les escalopes de veau, jambon de Virginie, crabe du Maryland et crème aux champignons
veal scaloppini with Virginia ham, jumbo lump crabmeat, and mushroom cream sauce
Une entrecote aux poivre, et préparée à votre gout
peppered certified Angus Beef sirloin, choice of Roquefort cheese -or- shallots and Dijon mustard
Les deux tournedos de filet de boeuf Angus poelés comme à Great Falls
twin tenderloins of certified Angus Beef sautéed, mushrooms, vegetables and béarnaise sauce
Le sauté gourmandise Papa Ernest
medallions of beef and veal, grilled lamb tenderloin, roasted half Maine lobster tail
Carré d’agneau rôti bergère aux herbes des Alpilles, jardinière de legumes
rack of lamb with herbs de Provence, vegetables, thyme sauce (for one or two)
Chateaubriand de L’Auberge, bouquetière de légumes, béarnaise et sauce Perigueux
chateaubriand, medley of vegetables, roasted potatoes, béarnaise and truffle sauce (for two)
Desserts
Notre traditionelle tarte aux quetsches comme en Alsace
Alsatian Plum Tart with Cinnamon Ice Cream
Le gâteau praliné aux noisettes et amandes
hazelnut and almond cake with hazelnut sauce
La tulipe au sirop d’ érable, fantaisies de nos glaces et sorbet
a maple tulip shell with a medley of homemade ice cream & sorbet
Notre gâteau au fromage maison au coulis de framboise
our homemade cheesecake with raspberry coulis
Le kougelhopf en neige au kirsch, à l’Alsacienne
a soft caramelized meringue with kirsch & vanilla ice cream
La crème brulée à la vanille
Tahitian vanilla crème brulée
Le bettleman comme le faisait Grand-Mère Cécile
my Grandmother’s bread pudding with vanilla sauce
La tarte au chocolat au rhum des Iles
a dark chocolate tart with vanilla ice cream
Notre assiette de fromages affinés et son verre de Porto
assortment of cheeses with fresh fruits & a glass of Port wine
Les assortiments de souffles
Assortment of Hot Soufflés: Grand Marnier, Chocolate, Raspberry, and Hazelnut
L'Omelette Norvégienne
Individual Baked Alaska
Small Plates
Snails from Burgundy
with Garlic Butter
Fresh Maine Mussels
with Garlic and Herbs
Assortment of Our Charcuterie and Rillettes
Patés, Sausages, Ham and Crudités
Norwegian Salmon prepared three ways
House Cured, Smoked and Rillettes
Duxelle of Wild Mushroom Crèpe
Wild Mushroom Crèpe
Braised Wagyu Beef Cheeks
Sherry Wine Sauce
Oysters
Veal Kidneys
Dijon Mustard Sauce
Individual Alsatian Style Pizza
with Bacon
Warm asparagus on Virginia country ham,
Gruyère cheese, capers and quail egg
Salads
Organic Mesclun
Mixed Greens, Vinaigrette Maison
Classic Caesar Salad
Roquefort Salad
Garden spinach salad
with grilled shrimp, goat cheese, and sesame seeds
Les tartes Flambees
Alsatian Style Pizzas