Topped with croutons and Gruyère cheese
Wrapped around Mesclun salad served over potato pancake
White wine and garlic, drizzled with the Chef’s sauce Moules-frites (add French fries on top) additional $4.00
Five types of mushrooms over steamed asparagus & puff pastry
Garlic herbs butter sauce
Sea Scallops with braised leeks in a Vermouth cream sauce
Sautéed with Sherry over confit of onions and dried fruits in Port
Chickpeas, asparagus, mushrooms, spinach
Artichoke, black olives, tomatoes, white wine
Sautéed spinach and cherry tomatoes served over Vermouth cream sauce
Sautéed and baked finished with wild mushroom au jus sauce
Confit of duck, lamb, pork and garlic sausage with white beans
Braised beef in Burgundy wine with mushrooms, bacon and onions
Shrimp, scallops, monkfish, mussels in Saffron soup
Fillet of Red Snapper over a Dijon mustard sauce
Sautéed with bacon and onions
8oz Black Angus Filet Mignon, garlic herb butter sauce and pommes frites
Tables of 5 or more people will be subject to 20% service charge added on the bill.
Thank you.
Topped with croutons and Gruyère cheese
Wrapped around Mesclun salad served over potato pancake
White wine and garlic, drizzled with the Chef’s sauce Moules-frites (add French fries on top) additional $4.00
Five types of mushrooms over steamed asparagus & puff pastry
Garlic herbs butter sauce
Sea Scallops with braised leeks in a Vermouth cream sauce
Two 2oz portions Sautéed with Sherry over confit of onions and dried fruits in Port
Chickpeas, asparagus, mushrooms, spinach
Artichoke, black olives, tomatoes, white wine
Sautéed spinach and cherry tomatoes served over Vermouth cream sauce
Sautéed and baked finished with wild mushroom au jus sauce
Confit of duck, lamb, pork and garlic sausage with white beans
Braised beef in Burgundy wine with mushrooms, bacon and onions
Shrimp, scallops, monkfish, mussels in Saffron soup
Fillet of Red Snapper over a Dijon mustard sauce
Sautéed with bacon and onions
Breast is sautéed, leg is confit confit onions and Grand Marnier brown sauce
8oz Black Angus Filet Mignon, garlic herb butter sauce and pommes frites
12oz Black Angus NY Strip topped with peppercorns and deglazed with cognac
Marinated in herbs and garlic, brushed with Dijon mustard, served over corn confit
Tables of 5 or more people will be subject to 20% service charge added on the bill.
Thank you.
Topped with croutons and Gruyère cheese
Wrapped around Mesclun salad served over potato pancake
White wine and garlic, drizzled with the Chef’s sauce Moules-frites (add French fries on top) additional $4.00
Five types of mushrooms over steamed asparagus & puff pastry
Garlic herbs butter sauce
Sea Scallops with braised leeks in a Vermouth cream sauce
Sautéed with Sherry over confit of onions and dried fruits in Port wine
Spinach in white cream sauce over English muffin
Wild mushroom brown sauce over English muffin
smoked salmon, asparagus, mushrooms, tomatoes, ham, onions, cheese
Chickpeas, asparagus, mushrooms, spinach
Artichoke, black olives, tomatoes, white wine
Sautéed spinach and cherry tomatoes served over Vermouth cream sauce
Sautéed and baked finished with wild mushroom au jus sauce
Confit of duck, lamb, pork and garlic sausage with white beans
Braised beef in Burgundy wine with mushrooms, bacon and onions
Shrimp, scallops, monkfish, mussels in Saffron soup
Fillet of Red Snapper over a Dijon mustard sauce
Sautéed with bacon and onions
8oz Black Angus Filet Mignon, garlic herb butter sauce and pommes frites
Tables of 5 or more people will be subject to 20% service charge added on the bill.
Thank you.
(served on a bourbon & caramel sauce)
(one scoop of chocolate mousse and one scoop of vanilla ice cream)
(vanilla custard topped with melted brown sugar)
(mocha and chocolate mousse layer cake)
(three different cream puffs served on a chocolate sauce)
(assortment of five desserts)
Madeleine’s Petit Paris: 416 Tappan Road. Northvale, NJ 07647.
IMPORTANT
For Holiday Reservations Call the Restaurant.
Online reservations will not be honored.
