Valentine’s Day menus can be found under ‘upcoming events’ tab
Entrees do NOT come with side items
No corkage fee on Wine, Wednesday and Thursday Nights
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 and served over potato pancake with capers, sour cream and lemon
Egg battered breast of chicken with lemon butter sauce
Sauteed spinach and grape tomatoes served over Vermouth cream sauce
Braised beef in Burgundy wine with mushrooms,bacon, onions, croutons
Served over mashed potatoes, garnished with carrots, celery and green peas
Fillet of branzino with browned butter sauce over braised fennel, cherry tomatoes and asparagus
Sauteed with golden delicious apples and Calvados (apple brandy)
Confit of duck, lamb, pork and garlic sausage with white beans casserole
Tomato, basil, white wine sauce around a nest of angel hair 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 $4.50
Please NO Substitutions, Thank You
Tables of 8 or more people will be subject to 18% service charge added on the bill.
Thank you.
Entrees do NOT come with side items
Unlimited Mimosa with purchase of Entree
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
Spinach, swiss and gruyere cheese, button mushrooms and onions
Two poached eggs over Canadian bacon with Hollandaise sauce on top an English muffin Avec Homard (add Lobster on top) additional $8.50 *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°
Egg battered breast of chicken with lemon butter sauce
sauteed spinach and cherry tomatoes served over Vermouth cream sauce
Braised beef in Burgundy wine with mushrooms, bacon, onions, crountons
Served over mashed potatoes, garnished with carrots, celery and green peas
Fillet of branzino with browned butter sauce over braised fennel, cherry tomatoes and asparagus
Sautéed with golden delicious apples and Calvados (French apple brandy)
Confit of duck, lamb, pork and garlic sausage in white beans casserole
Tomato, basil, white wine sauce around a nest of angel hair pasta
Sautéed with bacon and onions
8oz Black Angus filet mignon served with black peppercorn sauce and fresh onion rings
Please NO Substitutions, Thank You
Tables of 8 or more people will be subject to 18% service charge added on the bill.
Thank you.
Tables of 8 or more people will be subject to 18% service charge added on the bill.
Thank you.
Warm apple pie on 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
individual chocolate lava cake served with vanilla ice cream and caramel sauce
mango, raspberry, coconut
Assortment of five cheeses served with dried fruits and nuts.
Served with crème anglaise
Mint Cookies, Vodka, vanilla ice cream, creme de menthe
Black cherries, espresso, vodka, vanilla ice cream, kahlua, godiva
Hot chocolate, espresso shot, butternut schnapps, caramel crown royal
Hot Chocolate with peppermint vodka, topped with whipped cream
Madeleine’s Petit Paris: 416 Tappan Road. Northvale, NJ 07647.
IMPORTANT
For Holiday Reservations Call the Restaurant.
Online reservations will not be honored.
