Chez Napoléon Menu

(Cold leeks topped with house Vinaigrette.)

(Whole artichoke served with house Vinaigrette.)

(Cold asparagus spears served with house Vinaigrette.)

(Shredded fresh celeri root with remoiulade dressing.)

(Homemade country style pork and duck liver paté.)

(A generous slice of cold duck liver foie gras, served with toast points.)

(Baked mussels with garlic butter and bread crumbs.)

(Six snails broiled in savory garlic butter.)

(Classic French onion soup, topped with melted cheese.)

(Calf's brain prepared in black butter and capers)

(Veal sweetbreads (thymus) prepared meuniére or with mushroom sauc.)

(Old fashioned sautéed calf's liver topped with caramelized onions)

(Rabbit stew, on the bone, in a light mustard and white wine sauce)

(Plain sirloin served with Maitre ‘D butter & frites)

(Sirloin topped with grilled onions& melted blue cheese, served with frites)

(A very hearty white bean stew with cuts of duck confit, lamb, and French sausage - allow 25 mins.)

(Prime rack of lamb (4 chops) served with green beans, frites, and jus on the side - allow 30 mins.)

(Half chicken, on the bone, cooked in a dark red wine sauce, with pearl onions)

(Breaded chicken breast stuffed with ham & Swiss cheese, served with mushroom sauce & rice)

(Crispy half duck served with orange glaze and wild rice - allow 25 mins.)

(Slow cooked tender half duck served with frites & homemade cranberry sauce - allow 30 mins.)

(Whole brook trout served with butter and lemo.)

(Entrée portion sea scallops in a cream sauce, topped with melted cheese, with rice.)

(Whole mussels steamed in a light cream sauce, served with frites)

(Traditional frog legs sautéed in our decadent garlic butter)

(Shrimps in a very unique tomato and tarragon sauce, with rice)

(The traditional French Provincial fish soup event. Complete with five different fish cuts, mussles, and a half lobster. Served with Aïoli and Rouille over garlic croutons.) - share for two people maximum -

(Caramel over Flan.)

(Chocolate Mousse.)

(Peach over ice cream & melba sauce with almonds.)

(Three flambéed crepes with orange butter.)

(Chestnuts in syrup served over vanilla ice cream.)

(Flambéed cherries over vanilla ice cream.)