Le Petit Cafe Service List

Menu Du Jour

• First Course

  Choice Of Appetizers:

  • Warm duck leg confit

    served with Roy’s fresh fruit jam, golden delicious apple, and radish.

  • Sautéed French escargot

    served with blue cheese (premium French “St. Agur”) and cognac sauce on herb accented puff pastry.

  • Chef Roy’s country style pork pate

    layered with muscat flavored apricots & house cured foie gras, and served with cornichons, spiced shallot chutney, and dijon mustard.

  • Chilled jumbo shrimps

    served with European cucumber, soba noodles, and spicy sesame vinaigrette.

  • Premium Hawaiian Ahi tuna tartare

    served with Californian avocado, Granny Smith apple, gaufrette potatoes, fresh thai basil, and ponzu (lemon juice-soy emulsion) sauce.

  • Soup Du Jour

    Our soup is made on premises daily from scratch with the finest ingredients (please inquire with our waitstaff).

• Third Course

  Main Course Selections:

  • Roasted premium Australian rack of lamb

    all natural. served “Provençal Style” with parsnip-apple gratinee, sautéed haricots verts, and rosemary-bordelaise sauce.

  • Angus New York steak au poivre

    Texas premium aged angus. served “Le Petit Café style” with watercress salad, french fries, and brandy-black peppercorn sauce.

  • Pan-seared duck breast

    topped with five spices. served with sauteed snow peas, organic black rice, port wine cherries, toasted almonds, and caramelized orange sauce.

  • Roasted premium boneless center-cut pork loin

    wrapped with Parma prosciutto. served with crispy pancetta, herb roasted ruby crescent potatoes, sauteed organic spinach, fresh grapes, and port wine sauce.

  • Roasted fresh soft shell crabs ‘grenobloise style’

    served with fresh lemon, capers, radish, brown butter, organic micro arugula, and toasted brioche.

  • Baked miso glazed Chilean sea bass

    MSC certified. served with sautéed baby bok choy, and grape tomatoes.