Le Petit Restaurant Menu

Baked with gruyere and Swiss cheese.

Crispy, golden French fries with a light, fluffy interior.

Served with herbs de provence, pommes frites, and thyme sauce.

Baked chocolate mousse served chilled.

Rich and creamy lobster bisque with a smooth texture and a subtle hint of seafood essence.

With pimento tartar sauce.

Organic Heirloom tomatoes, fresh burrata cheese, basil oil, and aged balsamic vinegar. Vegetarian.

Served with wild rice, haricots verts, baby carrots and a fusion of orange grand mariner.

Served with sage sauce.

This item is served RAW we make all the preparation to bake at homeServed with vanilla bean ice cream, chocolate and vanilla sauce and whipped cream

Baked with fresh raspberries

With white wine, shallots sauc

Served with champagne sauce.

Served on mini blinis, crème fraiche, black truffle caviar.

Tender Burgundy snails baked in a rich garlic-parsley butter sauce.

Layered with spinach, onions, basil and tomato

Served with avocado, basil, black sesame seed ginger soy sauce.

Spicy Moroccan lamb sausages. Spicy.

Sauteed shrimp with bistro secret spices. Spicy.

fromager d'affinois, port salut , bleu d'auvergne, grapes , walnuts ,honey, crackers

Baby arugula, endives, Gorgonzola cheese, walnuts and lemon balsamic vinaigrette.

Mixed greens, dried pears, and balsamic vinaigrette.

Rich and creamy lobster bisque with a smooth texture and a subtle hint of seafood essence.

Hearts of palm, caramelized walnut, shaved Parmesan and tarragon dressing

Organic Heirloom tomatoes, fresh burrata cheese, basil oil, and aged balsamic vinegar. Vegetarian.

Spinach, baby arugula, avocado, blanched almonds, shaved Parmesan and balsamic vinaigrette.

Served with baby mixed green, red onions, goat cheese and balsamic vinaigrette.

A medley of colorful vegetables including yellow cauliflower, purple cauliflower, carrots, and asparagus, garnished with fresh herbs and diced red peppers.

Crispy, golden French fries with a light, fluffy interior.

The tradition way.

With house vinaigrette dressing.

Baked with gruyere and Swiss cheese.

Burrata cheese , fresh figs , beets , balsamic pearls and fig glaze

Served with pink champagne sauce.

Filled with white bean and asparagus served with Pesto sauce

Served with sage sauce.

Tomatoes, fresh basil, roasted garlic, and extra virgin olive oil.

Center cut Filet mignon served with pommes frites and cognac peppercorn sauce

Served with fingerling potato, aromatic organic vegetables and dill sauce.

Served with shrimp, wild jumbo scallops, black mussels, calamari, clams and saffron rice

Sautéed in lemon butter capers white wine sauce, served with haricots verts and mashed potato.

Over organic baby green, Belgian endive, baby frisee, hearts of palm and lemon balsamic vinaigrette.

Served with herbs de provence, pommes frites, and thyme sauce.

Served with wild rice, haricots verts, baby carrots and a fusion of orange grand mariner.

In a red wine vegetable sauce, served with couscous and carrots.

Center cut filet mignon, served with petit legumes, potato puree and bordeaux glaze sauce.

Served with white wine, shallots, and basket of pommes frites.

Served with grilled onion, mushroom, lettuce, tomato cheddar cheese, and pommes frites.

USDA PRIME Rib Eye steak Served with Pomme frites and peppercorn sauce

Sautéed in lemon butter, capers, served with haricots verts and mashed potato.

Firm in texture, rich and sweet flavor served on a bed of braised spinach with potato puree and rosemary sauce

Served with petit legumes, fingerling potatoes and lemon butter tomato capers sauce

Served with petit legumes , Fingerling potato and lemon butter tomato capers sauce.

Spicy moroccan lamb sausages served with pommes frites.

Sauteed Calves Liver , Served With Mashed Potatoes and Onion .

Served on a bed of braised spinach with mashed potato and champagne sauce.

Baked chocolate mousse served chilled.

Baked with fresh raspberries

Served with caramel sauce and ice cream.

Served with vanilla ice cream.

Blackberry, blueberry, raspberry service with whipped cream and crème de cassis.

Served warm with whipped cream and caramel sauce.

Ladyfingers, mascarpone cream.

Layer of chocolate cake made with cocoa from Ecuador, filled with chocolate and hazelnut creams and a hazelnut crunch, covered with a chocolate glaze.

Served with hazel nut gelato.

Paso Robles, California- The classic ruby color of this wine is stunning and sets the stage for this robust Cabernet Sauvignon. On the nose, aromas of tobacco, dark chocolate shavings, fresh black currant hints of savory notes

Santa Lucia Highlands, Central Coast, CA- Belle Glos Las Alturas Pinot Noir possesses a broad texture, deep, sweet fruit, earthy, black raspberry, cherry, and red currant aromas, and beautiful purity as well as a seamless finish.