Le Petit Cafe

First Course

Choice Of Appetizers:

• Warm duck leg confit

  served with Roy’s fresh fruit jam, golden delicious apple, and radish.

• Sautéed French escargot

  served with blue cheese (premium French “St. Agur”) and cognac sauce on herb accented puff pastry.

• Chef Roy’s country style pork pate

  layered with muscat flavored apricots & house cured foie gras, and served with cornichons, spiced shallot chutney, and dijon mustard.

• Chilled jumbo shrimps

  served with European cucumber, soba noodles, and spicy sesame vinaigrette.

• Premium Hawaiian Ahi tuna tartare

  served with Californian avocado, Granny Smith apple, gaufrette potatoes, fresh thai basil, and ponzu (lemon juice-soy emulsion) sauce.

• Soup Du Jour

  Our soup is made on premises daily from scratch with the finest ingredients (please inquire with our waitstaff).

Second Course

Organic Salad Du Jour Served With Premium Artisan Cheese.

Third Course

Main Course Selections:

• Roasted premium Australian rack of lamb

  all natural. served “Provençal Style” with parsnip-apple gratinee, sautéed haricots verts, and rosemary-bordelaise sauce.

• Angus New York steak au poivre

  Texas premium aged angus. served “Le Petit Café style” with watercress salad, french fries, and brandy-black peppercorn sauce.

• Pan-seared duck breast

  topped with five spices. served with sauteed snow peas, organic black rice, port wine cherries, toasted almonds, and caramelized orange sauce.

• Roasted premium boneless center-cut pork loin

  wrapped with Parma prosciutto. served with crispy pancetta, herb roasted ruby crescent potatoes, sauteed organic spinach, fresh grapes, and port wine sauce.

• Roasted fresh soft shell crabs ‘grenobloise style’

  served with fresh lemon, capers, radish, brown butter, organic micro arugula, and toasted brioche.

• Baked miso glazed Chilean sea bass

  MSC certified. served with sautéed baby bok choy, and grape tomatoes.