Snails broiled in their shells with garlic-parsley butter.
Soupe a l'Oignon
Our famous crock of onion soup with gratineed cheese.
Soupe du Jour
Made from scratch with fresh ingredients.
Bisque de Hommard
Creamy lobster bisque.
Chicken liver mousse with French Brandy and croutons.
Foie Gras Bodiguel
Fresh duck liver pan seared with rich grape essence and demi-glace.
Terrine de Campagne
Country Pate - Veal, pork, duck liver, pistachios, Cumberland sauce.
Terrine de Printemps
Grilled vegetables layered with goat cheese, served with balsamic reduction.
Filet de Saumon Cru
House cured salmon gravlax with cucumber salad and sour cream.
A trio of Oysters on the half shell gratineed with sour cream, bacon & horseradish.
Pate de Poisson Bleu Fume
Smoked bluefish pate with toasted croutons.
Salade Caesar a la Provencale
Romaine lettuce, Caesar dressing, Capers and Nicoise Olives.
Salade au Chevre
Goat cheese and roasted red peppers with field greens and 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 and chicken braised in a rich bouillon with a melange of fresh vegetables onions, leeks, carrots, celery, cabbage and red bliss potatoes. The meat and 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 and warm creamy horseradish mustard sauce are presented with Pot au Feu.
Crepes du Jour
Sidewalk stands, farm house tables and 3 star restaurants all serve crepes that are enjoyed at breakfast, lunch & dinner all over France. Sweet for dessert and savory for entree. Pot au Feu presents two savory crepes - flipped, stuffed, rolled and baked with the Chef's ever changing selection of fresh filling and sauce.
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 and made with the Chef's choice of seasonal ingredients baked with fresh egg custard in a light pastry crust.
From the Riviera - a variety of fin fish, whole shrimp, mussels, clams, potatoes and onions poached in a fragrant saffron and tomato broth. Served with aioli.
Filet of sole sauteed with lemon, butter, white wine and slivered almonds.
Fresh schrod baked with bread crumbs, lemon, white wine and butter.
Salmon fliet, skinless and boneless, broiled with orange, lemon and lime butter garnished with mandarin orange.
Swordfish steak seared and served with tomato, garlic, calamata olives, green peppers and virgin olive oil.
Coquilles St. Jacques et Crevettes Lorraine
Jumbo shrimp and tender scallops baked with bacon, horseradish and sour cream sauce in a "coquille" shell.
Whole Shrimp Sauteed with Lemon, Butter, White Wine and Capers tossed with Penne.
Fruits de Mer et Homard au Penne
Lobster, Shrimp and Scallops tossed with Spinach, Tomato, White Wine & Penne.
Filet Mignon aux Champignons
A thick Filet Mignon seared and served with a sauce of Chanterelles, Morels, Cepes, Shitake mushrooms and demi-glace.
Quintessential French bistro steak pressed in cracked peppercorns, seared and served "au Poivre" with a stack of Pommes Frites accompanied by Bearnaise dipping Sauce.
Tournedos Bearnaise ou Bordelaise
Medallions of beef tenderloin seared and served with a choice of Bordelaise or Bearnaise sauce.
Black Angus Steak a la Pot au Feu
Black Angus "Flat Iron" steak with a mellow garlic and parsley butter.
Sirloin steak seared and served with glazed shallot and chive butter.
Medallions of veal sauteed with garlic, tomato concasse, mushrooms, red wine and demi-glace.
Boeuf a la Bourguignon
Hearty chunks of beef marinated in red wine and spices, braised until tender, served with potatoes gratinee.
A hearty Lamb shank braised in red wine with tomato, onion, potato and carrot.
Boneless and skinless breast of chicken sauteed and served with velvety tarragon sauce.
Poulet Farci du Jour
Boneless breast of chicken stuffed with daily specialities and served with sauce supreme.
Foies de Volaille Lyonnaise
Marinated chicken livers sauteed with white wine, Madeira and julienned onions.
Poulet Romarin et Limon
A half chicken roasted with fresh rosemary and lemon.
Duck breast slow roasted on the bone served with succulent confit duck leg sauced with a rich caramelized orange and raspberry reduction.
offering fine wines by the glass not just the bottle, introducing “new” California wines and historic French favorites but most important of all the “espirit” that inspires Pot au Feu is the idea that life is at its fullest when experienced around a table brimming with delicious food, good wine, intriguing conversation, friendship and love .