Paris 7th Restaurant Français Menu

today's soup

U-10 scallops flown in from Cape Cod, check a blackboard for tonight's preparation

seared duck foie gras slice, confit rhubarb & strawberry compote, smoked paprika leek crisps, Sorrel Crêpe. Sauternes by the glass: $14.85

country style duck terrine, French condiments

hand chopped tenderloin served raw with the traditional embellishments

one dozen Burgundy snails in garlic & herb butter - presented in the shells

Our longtime house salad: Boston lettuce with walnuts and lardons in Dijon vinaigrette

honey gem lettuce, classic césar dressing, white anchovies, chick pea and parmesan crisps

with poached pear, pine nuts, cranberries, grapes, Roquefort dressing

red & golden beets, chêvre nougat, fuji apple, candied pecan, baby spinach , Xéres vinaigrette

rack of Australian lamb, with ratatouille tart, heirloom cherry tomatoes, baby zucchini, brunoise summer vegetable herbed ver jus

slowly braised in red wine with mushrooms, pearl onions, carrots and bacon, tagliatelle Gluten Free homemade tagliatelle available

16oz ribeye steak, nicely trimmed, sauce Au Poivre vert, asparagus, pommes frites

8+ oz center cut tenderloin, asparagus, seasonal squash, roasted garlic thyme creme freche whipped potatoes, finished with a sauce Bordelaise. Note: no well done on the tenderloin

Our famous since 1985 recipe: roasted in a wood fired oven, half a duck is served on fresh spinach with xéres vinaigrette and orange sections. Pommes frites garniture

duck two ways: moulard duck breast cooked like a steak, paired with duck leg confit, sautéed romanesco, sweet peppers and leeks, with a espelette gastrique

The French Duck Steak! Same preparation as our beef tenderloin

One of the best (and most expensive) fish, our Dover sole (When available. Limited to two orders per table) is cooked whole, filleted for you, finished with lemon butter and parsley

méditerranean baby sea bass (aka Branzino) with a fresh green tomato mignonette served atop a Provençal couscous

See blackboard. Fresh fish is our specialty and our passion. In addition to our exceptional Dover sole and delicate Sea bass we feature today's selection on the blackboard

Champagne honey lavender glaze

french green beans, toasted almonds

Roquefort Dijonnaise creme sautéed

seasonal mushrooms, herbed beurre noisette (brown butter)

hand cut thin, duck fat french fried, sea salt and aïoli

floating island, crème anglaise, caramel, almonds

classic vanilla crème brulée paired with today's new flavor

berries warmed in raspberry liquor with fromage blanc in a crunchy pistachio-coconut "cup"

italian style ice cream made in house

if you prefer your dessert in a liquid form: vanilla ice cream blended with brandy & cream de cacao may also be split in two petite for sharing