Main Menu
Appetizers
Escargots
6 snails baked in a combination of diced parsley, white wine, garlic and some secret ingredients. Best in all of Texas!14146 snails baked in a combination of diced parsley, white wine, garlic and some secret ingredients. Best in all of Texas!
French Onion Soup
Sauteed onions in a white wine, olive oil, beef stock, and sherry broth served with french bread and melted swiss cheese1414Sauteed onions in a white wine, olive oil, beef stock, and sherry broth served with french bread and melted swiss cheese
Bibb Salad
Fresh Bibb lettuce topped with our delicious basil vinaigrette and served alongside fresh sliced tomatoes.1414Fresh Bibb lettuce topped with our delicious basil vinaigrette and served alongside fresh sliced tomatoes.
Pear Gorgonzola Salad
Bosc pear soaked in port wine served with melted gorgonzola atop spring mixed greens tossed in a basil vinaigrette with a port wine reduction sauce for added flavor1414Bosc pear soaked in port wine served with melted gorgonzola atop spring mixed greens tossed in a basil vinaigrette with a port wine reduction sauce for added flavor
Tempura Shrimp
3 jumbo shrimp lightly battered and fried with tempura, served over a fried noodle basket, dollop of mashed potatoes with sriracha and spicy aioli for dipping16163 jumbo shrimp lightly battered and fried with tempura, served over a fried noodle basket, dollop of mashed potatoes with sriracha and spicy aioli for dipping
Country Pate
Served with cornichons, berries, toast, and jam - this pate is made with ground pork, ham steak, bacon, and a mixture of spices.1616Served with cornichons, berries, toast, and jam - this pate is made with ground pork, ham steak, bacon, and a mixture of spices.
Sides
Potato Au Gratin
A generous serving of homemade sliced potatoes, butter, cream, and cheese.88A generous serving of homemade sliced potatoes, butter, cream, and cheese.
Parmesan Risotto
French style parmesan risotto. Made with love88French style parmesan risotto. Made with love
Frites and Mayo
Homemade style frites served with a garlic basil aioli.88Homemade style frites served with a garlic basil aioli.
Entrees
Pork Scallopini Picatta
Thinly fried pork loin topped with a mushroom truffle brown gravy. Served over butter spaghetti accompanied with mixed vegetables.2828Thinly fried pork loin topped with a mushroom truffle brown gravy. Served over butter spaghetti accompanied with mixed vegetables.
Tuna Nicoise
(in the style of Nice (France)). The style is identified by the ingredients of tomatoes, black olives, garlic, and anchovies. The tuna steak is seared on the outside and rare in the middle. Basic spring mixed tossed in a basil vinaigrette, roasted new potatoes and a hard-boiled egg.2828(in the style of Nice (France)). The style is identified by the ingredients of tomatoes, black olives, garlic, and anchovies. The tuna steak is seared on the outside and rare in the middle. Basic spring mixed tossed in a basil vinaigrette, roasted new potatoes and a hard-boiled egg.
Sauteed Flounder
A very mild flaky white fish pan sauteed and served with a lemon butter beurre blanc and capers. Comes with new potatoes and mixed vegetables.2828A very mild flaky white fish pan sauteed and served with a lemon butter beurre blanc and capers. Comes with new potatoes and mixed vegetables.
Dover Sole
Served in a lightly browned butter with lemon juice and parsley. Served with new potatoes and mixed vegetables.6868Served in a lightly browned butter with lemon juice and parsley. Served with new potatoes and mixed vegetables.
Braised Shortrib
Short Rib braised in a red wine reduction sauce, mire-poi, and beef stock. Served with buttered mashed potatoes and mixed vegetables.3232Short Rib braised in a red wine reduction sauce, mire-poi, and beef stock. Served with buttered mashed potatoes and mixed vegetables.
Duck Confit
Duck confit is a classic French preparation that produces silky, tender meat that can be preserved for a long period of time, thanks to the curing technique where the duck is put in a salt bath with a mixture of herbs, then steamed in a pan. When the meat is tender, it is placed in an oven to crisp up the fat in the skin. It is served with a demi-glace sauce, buttered mashed potatoes, and mixed vegetables.3636Duck confit is a classic French preparation that produces silky, tender meat that can be preserved for a long period of time, thanks to the curing technique where the duck is put in a salt bath with a mixture of herbs, then steamed in a pan. When the meat is tender, it is placed in an oven to crisp up the fat in the skin. It is served with a demi-glace sauce, buttered mashed potatoes, and mixed vegetables.
Poulet Roti
Roasted chicken breasts served with a demi-glace sauce, buttered mashed potatoes and mixed vegetables2525Roasted chicken breasts served with a demi-glace sauce, buttered mashed potatoes and mixed vegetables
PreFixe
Roasted Chicken Prefixe ONLINE ORDERING
Roasted chicken breast served with a demi-glace sauce, buttered mashed potatoes and mixed vegetables.4848Roasted chicken breast served with a demi-glace sauce, buttered mashed potatoes and mixed vegetables.
Sauteed Flounder Prefixe ONLINE ORDERING
A very mild flavor and flaky white fish pan sauteed, served with a lemon butter beurre blanc sauce and capers "meuniere style". Comes served with new potatoes, and mixed vegetables.4848A very mild flavor and flaky white fish pan sauteed, served with a lemon butter beurre blanc sauce and capers "meuniere style". Comes served with new potatoes, and mixed vegetables.
Desserts
Creme Brulee
A custard or "burned cream" made with sugar, cream, egg yolks, and vanilla. Brulee is blow torched to a fine crisp. Topped with powdered sugar and mixed berries.1212A custard or "burned cream" made with sugar, cream, egg yolks, and vanilla. Brulee is blow torched to a fine crisp. Topped with powdered sugar and mixed berries.