Le Fou Frog

Soupe à L'Oignon Gratinée$10.00

Traditional French Onion Soup sweetened with Port wine enriched with Veal Stock & topped with Gruyere and Parmesan cheeses

Bisque de Homard$12.00

A rich soup made of lobster stock flambéed with Cognac and thickened with rice, tomato paste, cream and a touch of cayenne

Soupe du Jour$10.00

Prepared from the season's freshest Ingredients. Please Inquire

Salade de la Maison$8.00

Mixed field greens tossed in a tangy citrus Dijon vinaigrette and topped with carrot ribbons

Salade de Betteraves et Roquette$10.00

Quartered beets dressed in lemon vinaigrette paired with orange segments, candied pecans, and spicy arugula tossed with balsamic vinaigrette

Salade de Chevre Chaud Avec Figue$14.00

Warm goat cheese atop a crouton, fig compote, roasted peppers, field greens, and citrus vinaigrette

Tartare de Thon*$21.00

Hand chopped sushi grade Ahi Tuna, shallots, soy sauce, Tabasco, sesame and chive oils, wasabi with seaweed salad and sesame seeds

Baked Brie En Croute$16.00

Baked Brie served in a puff pastry with seasonal compote

Escargots Provençales$15.00

Half dozen Helix Snails baked in Butter, Tomatoes, Garlic, and Herbs

Foie Gras Frais$22.00

Seared Hudson Valley Foie Gras, veal demi-glace, coffee, vanilla, macadamia liqueur, macadamia nuts, with mango and raspberry coulis

Confit de Canard$19.00

Hudson Valley Duck leg quarter cured in pink salt, lemongrass and fresh herbs, cooked crispy, served with cold lentil and mixed field greens salad with a raspberry vinaigrette

Moules Marinières$18.00

Prince Edward Island Mussels steamed in a broth of white wine, bay leaf, mustard and cream

Coquilles St. Jacques$17.00

Bay Scallops, leeks, and mushrooms in a creamy white wine and Gruyère cheese sauce

Pommes Frites

• Small$10.00
• Large$15.00

RAVIOLIS MAISON À LA COURGE MUSQUÉE$28.00

Housemade Ravioli filled with butternut squash in a sage brown butter sauce served on a bed of Harvard beets and braised red cabbage

PANISSE, RATATOUILLE, SAUCE VIERGE, TAPENADE $28.00

Chickpea fritter with ratatouille, sauce vierge, tomato, carrot, onion and an extra virgin olive oil emulsion topped with an olive, caper and garlic tapenade

SAUMON ÉCOSSAIS $30.00

Pan seared Salmon with a creamy gooseberry sauce, orange confit topped with spicy arugula and served with fried potatoes

DOVER SOLE MEUNIÈRE $56.00

Whole Dover Sole with a butter parsley sauce, deboned table side served with Parmesan risotto and sautéed vegetables

GNOCCHI FRUITS DE MER SAUCE ARMORICAINE $29.00

A Seafood medley of mussels, crayfish, shrimp, and bay scallops in a shellfish, tomato, cream sauce with potato gnocchi

SUPRÊME DE POULET JP$28.00

A suprême of Chicken Breast stuffed with sun dried tomatoes, goat cheese and spinach, wrapped in bacon, pan seared, finished in the oven, sauced with dark chicken stock, goat cheese and crème fraîche, and served with mashed potatoes and sautéed vegetables

MAGRET DE CANARD INCRUSTÉ DE POIVRE NOIR CONCASSÉ ET D'UNE RÉDUCTION DE BOUILLON DE CANARD AUX FRAMB$32.00

Pan seared Mulard Duck encrusted in cracked black pepper, with a raspberry, duck reduction sauce, served with wild rice and sautéed vegetables

MÉDAILLONS DE PORC ENROBÉ DE BACON$30.00

Pork Loin Medallions wrapped in bacon, reverse seared with a shallot reduction, served with mashed potatoes and sautéed vegetables

OSSO BUCO DE VEAU SALTIMBOCA $46.00

Braised cut Shank of Veal, topped with Buffalo Mozzarella and Prosciutto, on a bed of creamy risotto with a Marsala and sage au jus

STEAK AU POIVRE* $53.00

Kansas City Strip Steak pan seared, flambéed in Cognac with Madagascar green peppercorns, veal demi glace and cream, served with pommes frites and mixed field greens

FILET LE FOU* $62.00

Filet Mignon paired with Lobster meat with a Boursin Sabayon, served with Dauphine potatoes and grilled asparagus

PAPPARDELLE AUX CHAMPIGNONS SAUVAGES ET TRUFFE DANS UNE FOND DE VEAU CRÉME $34.00

Ribbon pasta with Burgundy Truffles and wild mushrooms in a creamy veal stock sauce