FATHER’S DAY MENUS can be found on the ‘upcoming events’ page
Entrees do NOT come with side items
No corkage fee for Wine only, 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
Two 2oz portion sautéed with Sherry over confit of onions and dried fruits in Port wine
Romaine salad with strawberries, orange slices, apples, blue cheese and pecans with white wine vinaigrette
Cabernet poached pears and crumbled blue cheese served with a light white wine vinaigrette dressing
Fresh red beets and Brie cheese with white wine vinaigrette
Mesclun salad with balsamic vinaigrette and cherry tomatoes
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
Breast of chicken with tarragon herb over mashed potatoes
Egg battered breast of chicken with lemon butter sauce
Served over french beans, eggs, tomatoes, red onions, olives, artichoke hearts and white wine vinaigrette
Over mashed potatoes, garnished with carrots, celery and green peas
Duck breast sautéed with Grand-Marnier orange sauce over wild rice
Fillet of branzino sauteed with mango and pineapple
Sautéed with apples and Calvados (French apple brandy) over mashed potatoes
Served with pico de gallo sauce and french fries
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 $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.
Entrees do NOT come with side items
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
Romaine salad with strawberries, orange slices, apples, blue cheese and pecans with white wine vinaigrette
Cabernet poached pears and crumbled blue cheese, served with a light white wine vinaigrette dressing
Fresh red beets and Brie cheese with white wine vinaigrette
Mesclun Salad with balsamic vinaigrette and cherry tomatoes
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
Breast of chicken with tarragon herb over mashed potatoes
Egg battered breast of chicken with lemon butter sauce
Served over french beans, eggs, tomatoes, red onions, olives, artichoke hearts and white wine vinaigrette
Over mashed potatoes, garnished with carrots, celery and green peas
Fillet of branzino sautéed with mango and pineapple
Sautéed with apples and Calvados (French apple brandy) over mashed potatoes
Served with pico de gallo sauce and french fries
Tomato, basil, white wine sauce around a nest of angel hair pasta
Sautéed with bacon and onions
8oz Black Angus Filet Mignon with crushed peppercorns and deglazed cognac sauce
Please NO Substitutions, Thank You
Tables of 8 or more people will be subject to 20% service charge added on the bill.
Thank you.
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
mocha chocolate layer cake
topped with raspberry sauce, vanilla ice cream and whipped cream
coconut, raspberry, lemon on top of fresh diced fruit
Served with crème anglaise
Tables of 8 or more people will be subject to 18% service charge added on the bill.
Thank you.
Madeleine’s Petit Paris: 416 Tappan Road. Northvale, NJ 07647.
