Upcoming Events

Thanksgiving Take Out & Dinner are SOLDOUT

Order by Wednesday Nov. 17th

Pick up between 11-12pm Thursday Nov. 25th

***There is limited availability***

20lb Turkey for 10 people  $110.

12lb Turkey for 5 people  $75.

prices below are for 5 people

Gravy with the Giblet  $15.

Chestnut Stuffing  $25.

Fresh Cranberry Sauce  $15.

Haricots Vert  $20.

Sweet Potatoes  $20.

Mashed Potatoes  $20.

Mixed Greens Salad  $25.

One whole French Apple Tart  $55.

5 French Dinner Rolls  $5

***

Full package with Turkey

 5 people = $195.00, 10 people = $390.00

All Sides (without Turkey)

5 people = $155.00, 10 people = $310.00

Orders are pre-paid

NO substitutions will be accepted!

Please call the restaurant directly to make a reservation as we require a deposit for holidays, thank you

Tel: 201-767-0063

Thanksgiving Dinner is currently
Sold Out

Seatings at 2, 2:30, 3, 3:30 & 4pm

APPETIZERS

Mushroom Soup    14.

Swiss Baked Onion Soup    15.     

Light chicken broth topped with melted Emmental and Gruyère cheese

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    15.

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

Escargots Café de Paris    16.

Out of the shell, sautéed with garlic herbs butter

Crab Cake Louisiana  18.

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

 Coquille St. Jacques    17.

Sea Scallops with braised leeks in a Vermouth cream sauce

House Smoked Salmon    16.

Wrapped around baby greens, served over potato pancake with capers, sour cream and lemon

Hudson Valley Foie Gras    36.

Two 2oz portion sautéed with Sherry over confit of onions and dried fruits in Port wine

Baby Spinach Salad    15.

Cabernet poached pears and crumbled blue cheese, served with white wine vinaigrette   

Baby Arugula Salad    15.

Fresh red beets and Brie cheese with white wine vinaigrette

ENTREES

Turkey Platter    $33.

Dark and white meat with chestnut stuffing, cranberry sauce and gravy

Capellini & Ratatouille    28.

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

Chicken Coq au Vin    30.

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

Chicken Francais Capellini    30.

Egg battered breast of chicken with lemon butter sauce

Grilled Salmon Vermouth    33.

Sautéed spinach and cherry tomatoes served over Vermouth cream sauce

Beef Bourguignon    32.

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

Magret de Canard a l’Orange     34.

Duck breast sautéed with Grand-Marnier orange sauce over wild rice

Striped Bass Meunière au Fenouil    34.

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

Pork Medallions Normand    32.

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

Shrimp & Scallops Capellini    36.

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

Baby Calves Liver Lyonnais    34.  

Sautéed with bacon and onions

Filet Mignon au Poivre with Onion Rings       39.

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

Side Items

**Entrees do NOT come with side items**

French Beans, Butternut Squash, Sautéed Spinach, Onion Rings 10.; Potatoes au Gratin 12.

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

DESSERTS

French Apple Tart à la Mode    16.

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

Mousse au Chocolat    14.

Crème Brulee     15.

vanilla bean custard topped with melted brown sugar

Crêpe Suzette   15.

caramelized sugar and butter sauce with Grand-Marnier liqueur topped with vanilla ice cream  

Sorbet a la Nage    14.

a scoop of mango, lemon and raspberry sorbet over fresh diced fruit

Chocolate or Grand Marnier Souffle    30.

Served with crème anglaise

Please call the restaurant directly to make a reservation as we require a deposit for holidays, thank you

Tel: 201-767-0063

Book your table!

(201) 767-0063

or

Book your table!

(201) 767-0063

or

reserve your

Table Now!

We'll call you back to confirm!

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