LE FOU FROG MENU DU DINER

Welcome to Le Fou Frog. We invite you to dine at this beloved institution dedicated to exquisite French cuisine, prepared with inimitable style from scratch with only the finest, freshest ingredients. In addition to the selections you see here, there are nightly specials handwritten on our famous chalkboards.

LES SOUPES

SOUPE À L’OIGNON GRATINÉE

Traditional French onion soup sweetened with Port wine and veal stock topped with a crouton and melted Gruyère and Parmesan cheeses

$12

BISQUE DE HOMARD (GF)

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

$12

SOUPE DU JOUR

Prepared from the season’s freshest Ingredients. Please Inquire.

$12

LES SALADES

SALADE DE LA MAISON (V, VE, GF, DF)

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

$10

SALADE DE BETTERAVES ET ROQUETTE (V, VE, GF, DF, N)

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

$12

SALADE DE CHEVRE CHAUD AVEC FIGUE (V)

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

$16

LES HORS D’OEUVRES

TARTARE DE THON* (GF, DF)

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

$21

BAKED BRIE EN CROUTE (V)

Baked Brie served in a puff pastry with seasonal compote

$16

ESCARGOTS PROVENÇALES (GF)

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

$15

FOIE GRAS FRAIS (N)

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

$32

MOULES MARINIÈRES (GF)

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

$20

COQUILLES ST. JACQUES

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

$17

POMMES FRITES (V, VE, GF, DF)

Hand-cut potatoes, soaked, then blanched for a tender interior. Finished with a second fry for a golden, crispy exterior

$10

VÉGÉTARIEN VEGAN

TAJINE VÉGÉTALIEN (V, VE, GF, DF, N)

Vegetable Tagine made with eggplant, onions, zucchini, yellow squash, chickpeas, dried fruit, almonds, walnuts, bell pepper & exotic spices on a bed of lime infused quinoa.

$22

ESCAR-NO! VÉGÉTARIEN PASTA (V)

Sautéed mushrooms and penne pasta tossed in our signature garlic-butter sauce with fresh basil and oven-dried tomatoes. For our guests who choose not to eat snails, this dish offers a way to enjoy the beautiful butter sauce animal-free. Finished with a sprinkle of Parmesan.

$26

LES POISSONS

GNOCCHI FRUITS DE MER SAUCE ARMORICAINE

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

$29

SAUMON BEURRE PRINTANIERE (GF)

Pan-seared Scottish Salmon with a springtime butter sauce made with parsley, arugula, spinach, chives, fish stock, and a touch of cream. Served with a potato gratin and seasonal vegetables.

$32

LES VIANDES ET VOLAILLES

MÉDAILLONS DE PORC ENROBÉ DE BACON (GF)

Pork Loin Medallions wrapped in bacon and seared, with a dark balsamic pork stock reduction with caramelized shallots, served with mashed potatoes and sautéed vegetables

$32

STEAK AU POIVRE* (GF)

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

$53

FILET LE FOU*

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

$64

MAGRET DE CANARD INCRUSTÉ DE POIVRE NOIR (GF)

Pan seared Mulard duck breast, encrusted with black pepper and served with a raspberry duck reduction sauce, accompanied by wild rice and sautéed vegetables

$38