No corkage fee for Wine only, Wednesday and Thursday Nights
Please scroll down for Brunch Menu & Kids Menu
Light chicken broth topped with melted Emmental and Gruyere cheese
Steamed white wine, garlic and shallots, drizzled with the Chef’s secret sauce. *Please note the sauce is cold, if you would like hotter mussels please ask for the sauce on the side. Moules-frites (add French fries on top) additional $4.50
Five types of mushrooms in a brown sauce over steamed asparagus and puff pastry
Out of the shell, sauteed with garlic herbs butter
Jumbo lump crab meat with bell peppers, onions and bread crumbs over mild Louisiana sauce
Sea Scallops with braised leeks in a Vermouth cream sauce
Six legs sautéed in a light tomato, basil, white wine sauce
Wrapped around baby greens and served over potato pancake with capers, sour cream and lemon
Two 2oz portion sautéed with Sherry over confit of onions and dried fruits in Port wine
French style ham & gruyere cheese sandwich with small side salad
Angel hair pasta with tomato, zucchini, yellow squash, red and green bell peppers in a tomato sauce
Bone-in chicken braised in Burgundy wine with bacon, mushrooms and croutons over mashed potatoes
Egg battered breast of chicken with lemon butter sauce
Sautéed spinach and cherry tomatoes served over Vermouth cream sauce
Braised beef in Burgundy wine with mushrooms, bacon, onions, croutons over mashed potatoes
Breast is sautéed, leg is confit, served with Grand Marnier sauce and wild rice
Fillet of branzino served over braised fennel with browned butter sauce
Sautéed with apples and Calvados (French apple brandy) over mashed potatoes
Tomato, basil, white wine sauce over Linguine pasta
Sautéed with bacon and onions
8oz Black Angus filet mignon with garlic butter herb sauce topped with fresh homemade onion rings. Avec Pommes Frites (add French Fries) additional $5.50
New Zealand Lamb, marinated in herbs and garlic, brushed with Dijon mustard, served over corn confit
Please NO Substitutions, Thank You
Tables of 8 or more people will be subject to 20% service charge added on the bill.
Thank you.
Unlimited Mimosa with purchase of Entree (except holidays)
Light chicken broth topped with melted Emmental and Gruyere cheese
Steamed white wine, garlic and shallots, drizzled with the Chef’s secret sauce. *Please note the sauce is cold, if you would like hotter mussels please ask for the sauce on the side. Moules-frites (add French fries on top) additional $4.50
Five types of mushrooms in a brown sauce over steamed asparagus and puff pastry
Out of the shell, sauteed with garlic herbs butter
Jumbo lump crab meat with bell peppers, onions and bread crumbs over mild Louisiana sauce
Sea Scallops with braised leeks in a Vermouth cream sauce
Wrapped around baby greens, served over potato pancake with capers, sour cream and lemon
Two 2 oz. portion sautéed with Sherry over confit of onions and dried fruits in Port wine
Please NO Substitutions, Thank You
Tables of 8 or more people will be subject to 20% service charge added on the bill.
Thank you.
Spinach, swiss and gruyere cheese, button mushrooms and onions
Two poached eggs over Canadian bacon with Hollandaise sauce on top an English muffin *FDA recommend cooking eggs to 160°, this dish cannot be prepared in that manner please do not order if you have reservations about eating eggs less than 160°
French style ham & gruyere cheese sandwich served with an over easy egg on top
Angel hair pasta with tomato, zucchini, yellow squash, red and green bell peppers in a tomato sauce
Bone-in chicken braised in Burgundy wine sauce with bacon, mushrooms and croutons over mashed potatoes
Egg battered breast of chicken with lemon butter sauce
Sautéed spinach and cherry tomatoes served over Vermouth cream sauce
Braised beef in Burgundy wine with mushrooms, bacon, onions, croutons over mashed potatoes
Fillet of branzino served over braised fennel with browned butter sauce
Sautéed with apples and Calvados (French apple brandy) over mashed potatoes
Tomato, basil, white wine sauce over Linguine pasta
Sautéed with bacon and onions
8oz Black Angus Filet Mignon with crushed peppercorns and deglazed cognac sauce
Filo dough crust with almond paste base over bourbon caramel sauce topped with vanilla ice cream
vanilla bean custard topped with melted brown sugar
one scoop of chocolate mousse, one scoop of vanilla ice cream and a dollop of whipped cream
Four spongy shell-like shaped almond cookies served with chocolate dipping sauce
mocha chocolate layer cake
Served with crème anglaise
Madeleine’s Petit Paris: 416 Tappan Road. Northvale, NJ 07647.
