Take Out Menus

Freshly prepared sauces available to takeout

Family options below

Delivery Now Available!

10% discount for Takeout or Delivery

($2. delivery charge, maximum 5 miles, no fee to Northvale)

Dinner Take out

Dinner Appetizers
Mushroom Soup   12.

Swiss Baked Onion Soup   14.

Light chicken broth topped with melted Emmental and Gruyere cheese

Warm Mussels  16.

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   14.

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

Escargots Café de Paris  14.
Out of the shell, sauteed with garlic herbs butter 

Crab Cake Louisiana  17.

Jumbo lump crab meat mixed with 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  14.
Wrapped around baby greens and served over potato pancake with capers, sourr cream and lemon

Hudson Valley Foie Gras   34.

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

 

Dinner Salads

California Salad  14.

Romaine salad with strawberries, orange slices, apples, blue cheese and pecans with white wine vinaigrette

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

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

 

Dinner Entrees

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

Croque-Monsieur   16.

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

Capellini & Ratatouille   23.

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

Poulet à l’Estragon    25.

Breast of chicken with tarragon herb over mashed potatoes

Poulet Français Capellini    26.

Egg battered breast of chicken with lemon butter sauce

Grilled Salmon Niçoise    29.

Served over french beans, eggs, tomatoes, red onions, olives, artichoke hearts and white wine vinaigrette

Braised Beef Short Ribs     29.

Over mashed potatoes, garnished with carrots, celery and green peas

Canard Confit a l’Orange     32.

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

Branzino Casablanca   30.

Fillet of branzino sautéed with mango and pineapple 

Pork Medallions Normand    28.

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

Grilled Skirt Steak Pommes Frites    32.

Served with pico de gallo sauce and french fries 

Shrimp & Scallops Capellini    34.

Tomato, basil, white wine sauce around a nest of angel hair pasta

Baby Calves Liver Lyonnais    31.  

Sautéed with bacon and onions

Filet Mignon au Poivre with Onion Rings       36.

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

Frenched Rack of Lamb   42.

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, Sautéed 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 14.
Filo dough crust with almond paste base over bourbon caramel sauce topped with vanilla ice cream

Mousse au Chocolat  12.

Crème Brulee  13.
vanilla bean custard topped with melted brown sugar

Opera Cake   14.

mocha chocolate layer cake

Mixed Berries Romanoff    13.

topped with raspberry sauce, vanilla ice cream and whipped cream  

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.
Light chicken broth topped with melted Emmental and Gruyère cheese

Warm Mussels  16.
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  14.
Out of the shell, sautéed with garlic herbs butter

Crab Cake Louisiana  17.
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  14.
Wrapped around baby greens, served over potato pancake with capers, sour cream and lemon

Hudson Valley Foie Gras  34.
Two 2oz portion sautéed with Sherry over confit of onions and dried fruits in Port wine

Salads

California Salad    14.

Romaine salad with strawberries, orange slices, apples, blue cheese and pecans with white wine vinaigrette

Baby Spinach Salad  13.
Cabernet poached pears and crumbled blue cheese, served with white wine vinaigrette

Baby Arugula Salad  13.
Fresh red beets and Brie cheese with white wine vinaigrette

Side House Salad  11.
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  16.

Omelette du Jour  16.
Spinach, domestic mushrooms, asparagus, swiss and gruyere cheese

Eggs Benedict  17.
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  17.
French style ham & gruyere cheese sandwich served with egg over easy on top

Capellini & Ratatouille  17.
Angel hair pasta with tomato, zucchini, yellow squash, red and green bell peppers in a tomato sauce

Poulet à l’Estragon    18.

Breast of chicken with tarragon herb over mashed potatoes

Poulet Français Capellini    19.

Egg battered breast of chicken with lemon butter sauce

Grilled Salmon Niçoise    20.

Served over french beans, eggs, tomatoes, red onions, olives, artichoke hearts and white wine vinaigrette

Braised Beef Short Ribs     19.

Over mashed potatoes, garnished with carrots, celery and green peas

Branzino Casablanca   22.

Fillet of branzino sautéed with mango and pineapple 

Pork Medallions Normand    18.

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

Grilled Skirt Steak Pommes Frites    26.

Served with pico de gallo and french fries 

Shrimp & Scallops Capellini    25.

Tomato, basil, white wine sauce around a nest of angel hair pasta

Baby Calves Liver Lyonnais    22.  

Sautéed with bacon and onions

Filet Mignon au Poivre with Onion Rings       32.

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

Side Items
French Beans, Ratatouille, Sautéed 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  14.
Filo dough crust, almond paste base over bourbon caramel sauce topped with vanilla ice cream

Mousse au Chocolat  12.

Crème Brulee  13.
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    14.

mocha chocolate layer cake

Mixed Berries Romanoff  13.
topped with raspberry sauce,  vanilla ice cream and whipped cream

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

Family Style Options
Discounts do not apply

Orders come in aluminum trays.

Chicken Francaise (chicken breast egg battered and sautéed with white wine and lemon)
¼ tray (4-5 people) $40., ½ tray (8-10 people) $70.

Grilled Salmon (fillet of salmon, served with sauteed spinach and grape tomatoes over beurre blanc Vermouth sauce)
¼ tray (4-5 people) $50., ½ tray (8-10 people) $90.

Pork Medallions Normand (sautéed with apples and Calvados (French apple brandy)
¼ tray (4-5 people) $45., ½ tray (8-10 people) $75.

Pasta Vodka (penne pasta in a light vodka tomato cream sauce)
¼ tray (4-5 people) $25., ½ tray (8-10 people) $40.

Potato au Gratin, must order one day in advance (cheesy potatoes layered with swiss and gruyere cheese and heavy cream)
¼ tray (4-5 people) $30., ½ tray (8-10 people) $45.

Eggplant Parmesan, must order one day in advance (breaded eggplant layered with tomato sauce and parmesan cheese)
¼ tray (4-5 people) $30., ½ tray (8-10 people) $45.

Ratatouille (zucchini, yellow squash, red and green bell peppers in tomato sauce)
¼ tray (4-5 people) $30., ½ tray (8-10 people) $40.

French Beans (thin string beans sautéed with butter, garlic and shallots)

¼ tray (4-5 people) $30., ½ tray (8-10 people) $40.

Baby Spinach Salad (poached pears and crumbled blue cheese, with white wine vinaigrette)
¼ tray (4-5 people) $30., ½ tray (8-10 people) $45.

Baby Arugula Salad (Fresh red beets and Brie cheese with white wine vinaigrette)
¼ tray (4-5 people) $30., ½ tray (8-10 people) $45.

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