Take Out Menus

Freshly prepared sauces available to takeout below

(for larger food portions please click on Catering takeout)

Dinner Take out

Specials

Bouillabaisse    $30
(shrimp, scallops, monkfish, clams and mussels in saffron soup)
Grilled Skirt Steak   $32
(Chimichurri sauce and french fries)
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Profiteroles    $14
(cream puffs filled with chocolate mousse, vanilla ice cream and whipped cream
drizzled with chocolate sauce and powdered sugar)

Dinner Appetizers
Mushroom Soup   13.

Swiss Baked Onion Soup   15.

Classic light chicken broth onion soup

(please note; the Emmental and Gruyere cheese and crouton will come on the side and needs to be assembled and re-heated in a oven)

Warm Mussels  18.

Steamed white wine, garlic and shallots, served with the Chef’s secret dipping sauce
Moules-frites (add French fries on top) additional  5.

Wild Mushroom Napoleon   15.

Five types of mushrooms in a brown sauce over steamed asparagus and puff pastry  

Escargots Café de Paris  16.
Out of the shell, sauteed with garlic herbs butter 

Crab Cake Louisiana  21.

Jumbo lump crab meat mixed with bell peppers, onions and bread crumbs over mild Louisiana sauce

Coquille St. Jacques  17.
Sea Scallops with braised leeks in a Vermouth cream sauce

Frog Legs Provençale   16.

Six legs sautéed in a light tomato, basil, white wine sauce

House Smoked Salmon  16.
Wrapped around baby greens and served over potato pancake with capers, sourr cream and lemon

Hudson Valley Foie Gras   42.

Two 2oz portions sauteed with Sherry over confit of onions and dried fruits in Port wine

 

Dinner Salads

Baby Spinach Salad  15.
Cabernet poached pears and crumbled blue cheese, served with a light white wine vinaigrette dressing

Baby Arugula Salad   15.
Fresh red beets and Brie cheese with white wine vinaigrette

Side House Salad   13.

Mesclun salad with balsamic vinaigrette and cherry tomatoes

 

Dinner Entrees

**Entrees do NOT come with side items or bread**

Croque-Monsieur   18.

French style ham & gruyere cheese sandwich served with small side salad

Capellini & Ratatouille   25.

Angel hair pasta with tomato, zucchini, yellow squash, red and green bell peppers in a tomato sauce

Coq au Vin    29.

Bone-in chicken braised in Burgundy wine sauce with bacon, mushrooms and croutons over mashed potatoes

Poulet Français Capellini    29.

Egg battered breast of chicken with lemon butter sauce

Grilled Salmon Vermouth    32.

Sautéed spinach and cherry tomatoes served over Vermouth cream sauce

Beef Bourguignon      34.

Braised beef in Burgundy wine with mushrooms, bacon, onions, croutons over mashed potatoes

Canard Confit a l’Orange     36.

Breast is sautéed, leg is confit, served with Grand Marnier sauce and wild rice 

Branzino  Meunière au Fenouil  32.

Fillet of branzino served over braised fennel with browned butter sauce 

Pork Medallions Normand    30.

Sautéed with apples and Calvados (French apple brandy) over mashed potatoes

Shrimp & Scallops Linguine    35.

Tomato, basil, white wine sauce over Linguine pasta

Baby Calves Liver Lyonnais    31. 

Sautéed with bacon and onions

Filet Mignon au Poivre with Onion Rings     42.

8oz Black Angus Filet Mignon with crushed peppercorns and deglazed cognac sauce 

Frenched Rack of Lamb   48.

New Zealand Lamb, marinated in herbs and garlic, brushed with Dijon mustard, served over corn confit

*Please no Substitutions, Thank You

Side Items

French Beans, Ratatouille, Creamed Spinach, Onion Rings  10.

Potatoes au Gratin  12.

Pommes Frites: Side of Fries  5., Bowl of Fries  10.

 

Dessert

French Apple Tart à la Mode  15.
Filo dough crust with almond paste base over bourbon caramel sauce topped with vanilla ice cream

Mousse au Chocolat  13.

Crème Brulee  14.
vanilla bean custard topped with melted brown sugar

Opera Cake   15.

mocha chocolate layer cake

Madeleine Cookies    12.

4 spongy shell-like shaped almond cookies served with chocolate dipping sauce

Please call the restaurant after 4pm
to place your order, Thank you

Madeleine’s Petit Paris
416 Tappan Road, Northvale NJ
Tel: 201.767.0063

Brunch Take out

Sunday 11-2pm

Brunch Appetizers

Mushroom Soup  12.

Swiss Baked Onion Soup  14.

Classic light chicken broth onion soup

(please note; the Emmental and Gruyere cheese and crouton will come on the side and needs to be assembled and re-heated in a oven)

Warm Mussels  17.
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 sauce on the side.
Moules-frites (add French fries on top) additional 5.

Wild Mushroom Napoleon  14.
Five types of mushrooms in a brown sauce over steamed asparagus & puff pastry

Escargots Café de Paris  15.
Out of the shell, sautéed with garlic herbs butter

Crab Cake Louisiana  20.
Jumbo lump crab meat, bell peppers, onions and bread crumbs over mild Louisiana sauce

Coquille St. Jacques  16.
Sea Scallops with braised leeks in a Vermouth cream sauce

House Smoked Salmon  15.
Wrapped around baby greens, served over potato pancake with capers, sour cream and lemon

Hudson Valley Foie Gras  41.
Two 2oz portion sautéed with Sherry over confit of onions and dried fruits in Port wine

Salads

Baby Spinach Salad  14.
Cabernet poached pears and crumbled blue cheese, served with white wine vinaigrette

Baby Arugula Salad  14.
Fresh red beets and Brie cheese with white wine vinaigrette

Side House Salad  12.
Mesclun Salad with balsamic vinaigrette and cherry tomatoes

Add grilled chicken or salmon to any salad…$8 additional

Brunch Entrees

Entrees do NOT come with side items

French Toast with Mixed Berry Compote  18.

Omelette du Jour  18.
Spinach, domestic mushrooms, asparagus, swiss and gruyere cheese

Eggs Benedict  20.
Two poached eggs over Canadian bacon with Hollandaise sauce on top an English muffin
*FDA recommends cooking eggs to 160°, this dish cannot be prepared in that manner

Croque-Madame  20.
French style ham & gruyere cheese sandwich served with egg over easy on top

Capellini & Ratatouille  21.
Angel hair pasta with tomato, zucchini, yellow squash, red and green bell peppers in a tomato sauce

Coq au Vin    22.

Bone-in chicken braised in Burgundy wine sauce with bacon, mushrooms and croutons over mashed potatoes

Poulet Français Capellini    22.

Egg battered breast of chicken with lemon butter sauce

Grilled Salmon Vermouth    24.

Sautéed spinach and cherry tomatoes served over Vermouth cream sauce

Beef Bourguignon      25.

Braised beef in Burgundy wine with mushrooms, bacon, onions, croutons over mashed potatoes

Branzino  Meunière au Fenouil  24.

Fillet of branzino served over braised fennel with browned butter sauce 

Pork Medallions Normand    22.

Sautéed with apples and Calvados (French apple brandy) over mashed potatoes

Shrimp & Scallops Linguine   26.

Tomato, basil, white wine sauce over Linguine pasta

Baby Calves Liver Lyonnais    22. 

Sautéed with bacon and onions

Filet Mignon au Poivre with Onion Rings     38.

8oz Black Angus Filet Mignon with crushed peppercorns and deglazed cognac sauce 

Side Items
French Beans, Ratatouille, Creamed Spinach, Onion Rings $10.; Potatoes au Gratin $12.
Pommes Frites: Side of Fries $5., Bowl of Fries $10.

Dessert Menu

French Apple Tart à la Mode  15.
Filo dough crust, almond paste base over bourbon caramel sauce topped with vanilla ice cream

Mousse au Chocolat  13.

Crème Brulee  14.
vanilla bean custard topped with melted brown sugar

Sweeney Black & White  9.
one scoop of chocolate mousse, one scoop of vanilla ice cream and a dollop of whipped cream

Opera Cake    15.

mocha chocolate layer cake

Madeleine Cookies    12.

 Four spongy shell-like shaped almond cookies served with chocolate dipping sauce

Kids Menu

Croque Monsieur  12.
French style ham & cheese sandwich with gruyere cheese

Classic Grilled Cheese  10.
made with American cheese

Homemade Chicken Fingers and Fries  12.

Angel Hair Pasta  12.
tomato sauce on the side

Chicken & Pasta  16.
Sautéed sliced chicken with angel hair pasta, butter and cheese

Call us today

Tel: 201.767.0063

Sauces
Discounts do not apply.

Take home our finishing sauces and prepare a wonderful meal at home. Just heat them up and pour it on! (except for the mussel sauce, that’s a cold sauce, silly)
*Order today for pick up tomorrow.

*These sauces are NOT pasteurized and are meant to be used within a few days.

Chef’s mussel sauce: 6 fl. oz. = $4.99
A cold mayonnaise like dipping sauce. Chef Gaspard’s original creation. We pour it over our steamed mussels but you can use it on fish or chicken for an unforgettable dish. Serve cold. Allergen Information; contains Eggs

Au poivre: (steak) 12 fl. oz. = $6.99
A black pepper corn brown sauce with cognac. We use it on our most expensive steak, so grill up some meat and pour it on. Make sure to have some bread because you are going to want to lick the plate. Serve hot. Allergen Information; contains Flour, Dairy

Provencal: (fish) 12 fl. oz. = $5.99
A light and refreshing sauce. Consisiting of white wine, tomato, and basil. Goes best over some light white fish such as flounder, sole, or bronzino. Serve hot. Allergen Information; contains Dairy

Vodka Sauce: (pasta) 12 fl. oz. = $5.99,  32fl. oz. = $9.99
People rave about this sauce. Now you can transform your pasta into something amazing. Just cook your pasta and pour on the sauce, it’s as easy as that. Serve hot. Allergen Information; contains Dairy

Dijon sauce: (fish) 12 fl. oz. = $5.99
Another one of chef Gaspard’s creations. I know it sounds weird but this sauce has been a hit since our Bergenfield days. A little of this sauce goes a long way. Pour this on a fish that has some meat to it like a snapper or salmon. It’s an original sauce that will transform your fish into an original dish. Serve hot. Allergen Information; contains Dairy

Francaise: (chicken, fish) 12 fl. oz. = $5.99
By far our most popular dish. This lemon butter sauce pops in your mouth. First a little tang and then a smooth buttery finish. It will have you drooling for the next bit. If you like to spice things up pour some Frank’s Red Hot
on top and you might never eat chicken wings again. This sauce is so good we have been known to pour it on top of fish too, give it a try. Serve hot. Allergen Information; contains Soy, Milk, Flour, Dairy

Cabernet sauce: (steak) 12 fl. oz. = $6.99
A classic red wine brown sauce that you can pour into any meat to finish the dish. This sauce is similar to the sauce we use for our Beef Bourguignon and Coq au Vin.  Add a little garnish (onions, bacon, croutons, mushrooms) and you got a homerun. Serve hot. Allergen Information; contains Flour, Dairy

Balsamic or White Vinaigrette: (salad) 12 fl. oz. = $4.99
Toss your homemade salad with one of your vinaigrettes for a light refreshing accompaniment to your meal. Enjoy.

Call us today:

Tel: 201.767.0063

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Book your table!

(201) 767-0063

or

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Book your table!

(201) 767-0063

or