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Shrimp, spinach, and Swiss cheese in a puff pastry.

Broiled mussels with garlic and fresh herbs de Provence.

Smoked salmon on sliced toasted baguettes with homemade ailloli mayonnaise.

Scallops and fresh sauteéd vegetables with Swiss cheese and a touch of white wine.

Fresh snails, mixed with cayenne, sautÈed mushrooms, garlic and shallots, in a light white wine sauce, served with a pastry croustillante.

Oysters with garlic, butter, and fresh herbs with a touch of sherry.

Shrimp, oysters and mussels served with a puff pastry and fresh fruit garnish.

Sautéed fresh vegetables in a light white wine sauce with Swiss cheese and bread crumbs.

Grilled peppers, jalapeños, onions, tomatoes, capers, thirteen secret spices, and virgin olive oil, baked in a puff pastry.

Stuffed with spinach mousse, Swiss cheese and bread crumbs.

Portabella mushrooms, sun dried tomatoes, and brie cheese in a puff pastry.

Crispy crust stuffed with tuna, egg, fresh vegetables, capers and 13 secret spices.

One pound of fresh mussles in shell, simmered with sun-dried tomatoes, garlic, cream, and 13 secret spices. Served with homemade French bread.

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Soupe du Jour

Gratinée French Oignon

Velouté d¹Agneau (Lamb Bisque)

Potage de Légumes (Vegetable Soup)

Mixed baby greens, smoked salmon, tomatoes, toasted pine nuts, homemade virgin olive oil vinaigrette, and homemade baguette croutons.

Fresh garden romaine lettuce, chef¹s special anchovy-based dressing and homemade baguette croutons.

Steamed green beans and potatoes, romaine lettuce, anchovies, tomatoes, cucumbers, eggs, fresh tuna and black olives drizzled with our homemade virgin olive oil vinaigrette.

Fruitwood smoked mackerel and trout, romaine lettuce, toasted almonds and our house vinaigrette.

House salad with romaine lettuce, tomatoes, red onions, homemade vinaigrette and baguette croutons.

Grilled goat cheese on a bed of mixed greens tossed in a French vinaigrette.

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Sautéed veal, fresh herbs, garlic, shallots and mushrooms in a wine sauce with a touch of brandy.

Seven ounces of prime filet, sliced and grilled to perfection covered with Chef Philippe’s three pepper sauce.

Boneless lamb ribeye, grilled to order and seasoned with herbs de Provence.

Grilled lamb chop with a fresh rosemary, garlic, butter and lemon sauce.

Medallions of beef, grilled to perfection with a light creamy mushroom sauce.

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Grilled to perfection and served with a pink wine-shallot and spinach sauce.

Succulent poached chicken breast, stuffed with turkey, ham, spinach, Swiss cheese and fresh herbs, topped with Chef Philippe’s light, delicate sauce.

Tender duck breast grilled to perfection, flambéed with cognac, and deglazed with sherry for a perfect made-to-order green peppercorn sauce.

Tender duck breast grilled to perfection, and served with our homemade orange sauce Chef Philippe style.

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Fresh salmon, shrimp, tuna, mussels, fresh garden vegetable stew and thirteen secret spices.

Diced Lamb Mijoter with fresh garden vegetable stew, chick peas and Chef Philippe’s special sauce.

Chicken baked to perfection with fresh garden vegetables and the Chef Philippe touch.

Spicy homemade North African sausage, and fresh garden vegetables.

Seafood, diced leg of lamb, chicken breasts and merguez, a spicy homemade North African sausage, olives and fresh garden vegetables.

Spicy tomato marinara sauce, simmered with diced lamb and 13 secret spices. Served over pasta du Jour

An authentic tomato marinara served with chicken leg over pasta du Jour

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Two pounds of of fresh mussels in shell, simmered with sun-dried tomatoes, garlic, cream, and 13 secret spices. Served with homemade French bread.

(The following are served with vegetable, potato, or rice du Jour)

Grilled boneless salmon served with a creamy shallot and chardonnay sauce.

Baked to perfection and topped with creamy shallots, almonds and white wine sauce.

Meaty filet topped with a marinara sauce.

Grilled fresh tuna, salmon and tilapia with herbs de Provence, and a touch of white wine.

Served with a tangy white wine and sun dried tomato cream sauce.

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Fresh garden vegetables, vegetable stock and Chef Philippe’s special touch.

Mushrooms, tomatoes, onions, green peppers and eggplant grilled and lightly drizzled with a garlic butter herb sauce, served on a bed of Le Petit Paris rice.

Fresh halved tomatoes stuffed with Swiss cheese, spinach mousse, garlic and fresh shallots, broiled to perfection and served on a bed of ratatouille with Le Petit Paris Rice.

Fresh vegetables sautéed with garlic and seasoning. Deglazed with wine and cream sauce. Served on a bed of rice.

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Chef Philippe’s Beautiful Desserts, mmmmmmmm Wonderful!!!

Chocolate and bananas with orange sauce, whipped cream and fresh toasted hazelnuts.

Wonderful chocolate-hazelnut sauce and juicy pears.

Marble black and white chocolate and bananas

Cinnamon and sugar topped with whipped cream.

Seasonal fresh fruit with a vanilla rum sauce.

French custard with a traditional crispy brown sugar crust.

Nouvelle creation du Chef - just mmm-mmm-mmm wonderful!

Crêpe flambé with brown sugar, Grand Marnier and orange zest.

Vanilla ice cream with whipped cream and cream puff with raspberry, orange, and chocolate sauces and toasted hazelnuts.

Cream puffs filled with vanilla ice cream, topped with chocolate sauce.

Seasonal fresh fruits, toasted almonds, vanilla ice cream in special cinnamon sauce.

A light, sweet caffeine free coffee drink, brewed without water.

Whipped cream topped with chocolate with banana and raspberry sauce.

Seasonal fresh fruit in a strawberry sauce topped with hazelnuts, whipped cream, and a touch of cinnamon.

Vanilla ice cream in an espresso chocolate sauce topped with whipped cream and powdered sugar.

Add ice cream to any dessert.

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Soda, Tea, Milk, Evian, Perrier

Orangina (Sparkling citrus beverage.)

Republic of Tea (Blackberry Sage, Raspberry Quince, Ginger Peach Decaf.)

Gourmet Coffee

Espresso

Cappuccino, Latte, Mocha, North African Tea, Hot Tea

Chef Philippe’s Unique Five Star Café (A light sweet caffine-free drink brewed without water.)

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