Take Out Menus

HELP WANTED; food server/bertender

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   13.

Light chicken broth topped with melted Emmental and Gruyere cheese

Warm Mussels  15.

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   13.

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  16.

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

Coquille St. Jacques  15.
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   29.

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

 

Dinner Salads

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

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

 

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

Chicken Coq au Vin    25.

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

Chicken Francais Capellini 26.
Egg battered breast of chicken with lemon butter sauce

Grilled Salmon Vermouth 29.
Sautéed spinach and cherry tomatoes served over Vermouth cream sauce

Beef Bourguignon 28.
Braised beef in Burgundy wine with mushrooms, bacon, onions, croutons over mashed potatoes

Magret de Canard a l’Orange 32.
Duck breast sautéed with Grand-Marnier orange sauce over wild rice

Striped Bass Meunière au Fenouil    30.

Fillet of striped bass served over braised fennel with a browned butter sauce

Pork Schnitzel Holstein   28.

Medallions of pork breaded and topped with a fried egg over mashed potatoes

Sauerbraten   28.

Braised eye round beef in red wine vinegar served with spätzle and red cabbage

Choucroute Garnie   29.

Smoked pork shoulder, lardon, weisswurst, bratwurst over bed of sauerkraut and boiled potatoes

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 Café de Paris with Onion Rings  36.
8oz Black Angus Filet Mignon with garlic herb butter sauce topped with fresh homemade onion rings
Avec Pommes Frites (add French fries on top) additional 5.

*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

Blackforest Cake    14.

layers of chocolate sponge cake sandwiched with whipped cream and dark sweet cherries

topped with cherries simmered with orange zest and Kirschwasser (cherry brandy)

Crêpe Suzette    13.

three crêpes with a caramelized sugar and butter sauce with Grand-Marnier liqueur

topped with vanilla ice 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  13.
Light chicken broth topped with melted Emmental and Gruyère cheese

Warm Mussels  15.
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  13.
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  16.
Jumbo lump crab meat, bell peppers, onions and bread crumbs over mild Louisiana sauce

Coquille St. Jacques  15.
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  29.
Two 2oz portion sautéed with Sherry over confit of onions and dried fruits in Port wine

Salads
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  15.

Omelette du Jour  15.
Spinach, domestic mushrooms, asparagus, swiss and gruyere cheese

Eggs Benedict  16.
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  16.
Angel hair pasta with tomato, zucchini, yellow squash, red and green bell peppers in a tomato sauce

Chicken Coq au Vin    18.

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

Chicken Francais Capellini  19.
Egg battered breast of chicken with lemon butter sauce

Grilled Salmon Vermouth  20.
Sautéed spinach and cherry tomatoes served over Vermouth cream sauce

Beef Bourguignon  19.
Braised beef in Burgundy wine with mushrooms, bacon, onions, croutons over mashed potatoes

Striped Bass Meunière au Fenouil    22.

Fillet of striped bass served over braised fennel with a browned butter sauce

Pork Schnitzel Holstein   19.

Medallions of pork breaded and topped with a fried egg over mashed potatoes

Sauerbraten   19.

Braised eye round beef in red wine vinegar served with spätzle and red cabbage

Choucroute Garnie   20.

Smoked pork shoulder, lardon, weisswurst, bratwurst over bed of sauerkraut and boiled potatoes

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

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

Blackforest Cake    14.

layers of chocolate sponge cake sandwiched with whipped cream and dark sweet cherries, topped with cherries simmered with orange zest and Kirschwasser (cherry brandy)

Crêpe Suzette  13.
three crêpes with a caramelized sugar and butter sauce with Grand-Marnier liqueur
topped with vanilla ice 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) $65.

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) $80.

Pork Medallions Normand (sautéed with apples and Calvados (French apple brandy)
¼ tray (4-5 people) $45., ½ tray (8-10 people) $70.

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) $25., ½ tray (8-10 people) $40.

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

¼ tray (4-5 people) $25., 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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(201) 767-0063

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(201) 767-0063

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IMPORTANT
For Holiday Reservations Call the Restaurant.
Online reservations will not be honored.