Pot au Feu Menu

$French, Bar, Restaurant

44 Custom House St, Providence, RI 02903

Order Online

Hors d'oeuvres Entrees

Hors d'oeuvres
- Escargots A La Bourguignonne
  Snails broiled in their shells with garlic-parsley butter.
  $11.00
- Soupe A L'Oignon
  Our famous crock of onion soup with gratineed cheese.
  $9.00
- Soupe Du Jour
  Made from scratch with fresh ingredients.
  $7.00
- Bisque De Hommard
  Creamy lobster bisque.
  $10.00
- Pate Maison
  Chicken liver mousse with French Brandy and croutons.
  $9.00
- Foie Gras Bodiguel
  Fresh duck liver pan seared with rich grape essence and demi-glace.
  $24.00
- Terrine De Campagne
  Country Pate - Veal, pork, duck liver, pistachios, Cumberland sauce.
  $9.00
- Terrine De Printemps
  Grilled vegetables layered with goat cheese, served with balsamic reduction.
  $9.00
- Filet De Saumon Cru
  House cured salmon gravlax with cucumber salad and sour cream.
  $10.00
- Huitres Lorraine
  A trio of Oysters on the half shell gratineed with sour cream, bacon & horseradish.
  $10.00
- Pate De Poisson Bleu Fume
  Smoked bluefish pate with toasted croutons.
  $10.00
- Salade Caesar A La Provencale
  Romaine lettuce, Caesar dressing, Capers and Nicoise Olives.
  $9.00
- Salade Au Chevre
  Goat cheese and roasted red peppers with field greens and baby herbs.
  $9.00
Entrees
- Pot Au Feu
  The Sunday Dinner of France." "There are as many recipes for Pot au Feu as there are Grandmothers in France". Ours is traditional of tender beef and chicken braised in a rich bouillon with a melange of fresh vegetables onions, leeks, carrots, celery, cabbage and red bliss potatoes. The meat and vegetables are separated from the broth which is perfect for dipping a warm crusty slice of our French bread. Traditional garnishes of coarse salt, cornichons baby pickles and warm creamy horseradish mustard sauce are presented with Pot au Feu.
  $29.95
- Crepes Du Jour
  Sidewalk stands, farm house tables and 3 star restaurants all serve crepes that are enjoyed at breakfast, lunch & dinner all over France. Sweet for dessert and savory for entree. Pot au Feu presents two savory crepes - flipped, stuffed, rolled and baked with the Chef's ever changing selection of fresh filling and sauce.
  $19.95
- Crepes Lulu
  Chef's selection of fresh vegetables rolled in a classic French Crepe *crepe batter contains egg.
  $19.95
- Quiche Du Jour
  Inspired by the regions of France and made with the Chef's choice of seasonal ingredients baked with fresh egg custard in a light pastry crust.
  $15.95
- Bouillabaisse Marseilles
  From the Riviera - a variety of fin fish, whole shrimp, mussels, clams, potatoes and onions poached in a fragrant saffron and tomato broth. Served with aioli.
  $32.95
- Sole Amandine
  Filet of sole sauteed with lemon, butter, white wine and slivered almonds.
  $26.95
- Scrod Nature
  Fresh schrod baked with bread crumbs, lemon, white wine and butter.
  $24.95
- Saumon Citron
  Salmon fliet, skinless and boneless, broiled with orange, lemon and lime butter garnished with mandarin orange.
  $28.95
- Swordfish Provencal
  Swordfish steak seared and served with tomato, garlic, calamata olives, green peppers and virgin olive oil.
  $30.95
- Coquilles St. Jacques Et Crevettes Lorraine
  Jumbo shrimp and tender scallops baked with bacon, horseradish and sour cream sauce in a "coquille" shell.
  $31.95
- Shrimp Grenobloise
  Whole Shrimp Sauteed with Lemon, Butter, White Wine and Capers tossed with Penne.
  $25.95
- Fruits De Mer Et Homard Au Penne
  Lobster, Shrimp and Scallops tossed with Spinach, Tomato, White Wine & Penne.
  $34.95
- Filet Mignon Aux Champignons
  A thick Filet Mignon seared and served with a sauce of Chanterelles, Morels, Cepes, Shitake mushrooms and demi-glace.
  $38.95
- Steak Frites
  Quintessential French bistro steak pressed in cracked peppercorns, seared and served "au Poivre" with a stack of Pommes Frites accompanied by Bearnaise dipping Sauce.
  $22.95
- Tournedos Bearnaise Ou Bordelaise
  Medallions of beef tenderloin seared and served with a choice of Bordelaise or Bearnaise sauce.
  $34.95
- Black Angus Steak A La Pot Au Feu
  Black Angus "Flat Iron" steak with a mellow garlic and parsley butter.
  $27.95
- Sirloin Eschallotes
  Sirloin steak seared and served with glazed shallot and chive butter.
  $29.95
- Veau Blaisdell
  Medallions of veal sauteed with garlic, tomato concasse, mushrooms, red wine and demi-glace.
  $29.95
- Boeuf A La Bourguignon
  Hearty chunks of beef marinated in red wine and spices, braised until tender, served with potatoes gratinee.
  $32.95
- D'Agneau Jardiniere
  A hearty Lamb shank braised in red wine with tomato, onion, potato and carrot.
  $31.95
- Poulet Estragon
  Boneless and skinless breast of chicken sauteed and served with velvety tarragon sauce.
  $19.95
- Poulet Farci Du Jour
  Boneless breast of chicken stuffed with daily specialities and served with sauce supreme.
  $23.95
- Foies De Volaille Lyonnaise
  Marinated chicken livers sauteed with white wine, Madeira and julienned onions.
  $16.95
- Poulet Romarin Et Limon
  A half chicken roasted with fresh rosemary and lemon.
  $19.95
- Caneton Framboise
  Duck breast slow roasted on the bone served with succulent confit duck leg sauced with a rich caramelized orange and raspberry reduction.
  $28.95