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
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
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
Madeleine’s Petit Paris: 416 Tappan Road. Northvale, NJ 07647.
