Le Gourmet French Cuisine - Fuld menu

Grilled to perfection. Topped with pepper steak sauce. Mustard, peppercorn and creamy demi glace. Complemented with seasonal vegetables and a starch.

Abalone-style grenobloise. Slowly simmered in a fresh lemon butter sauce with capers and toasted croutons. Complemented with seasonal vegetables and a starch.

Includes choice of dressing. Balsamic vinaigrette, Bleu cheese or House dressing

Provencal herbs, butter, fresh lemon, garlic and marina cream. Complemented with seasonal vegetables and a starch.

Provenal sauce (butter, lemon, garlic and parsley). Complemented with seasonal vegetables and a starch.

Served with Armorican sauce (marinara and cream). Complemented with seasonal vegetables and a starch.

Served with butter lemon garlic sauce.

Served with sauteed chicken tender with a touch of Bordelaise sauce in a creamy Alfredo sauce. Complemented with seasonal vegetables and a starch.

Served with grilled chicken tenders, with a touch of Bordelaise sauce in a creamy Alfredo sauce.

Sauteed eggplant, bell peppers, onion, zucchini, tomato and garlic.

Sauteed green peas, fresh mushroom, bacon in a creamy saffron sauce.

Served with marinara cream sauce.

Creamy soup.

Crisp romaine leaves with olives, croutons and Parmesan cheese.

Crisp romaine leaves with olives, croutons and Parmesan cheese.

Garnished with ripe tomatoes, egg, croutons and Parmesan cheese.

Flavored with fresh herbs, garlic and mint sauce. Complemented with seasonal vegetables and a starch.

Cream anglais.

Served with butter, garlic and parsley.

Orange, Grand Marnier Cognac Liqueur.

Served with butter, garlic and parsley.

Slowly braised veal shank with wine and herbs. Choice of pasta or mashed potatoes. Complemented with seasonal vegetables and a starch.

Served with sautéed shrimp in a creamy Alfredo sauce and freshly grated parmesan cheese.

With beurre blanc sauce. Complemented with seasonal vegetables and a starch.

Complemented with seasonal vegetables and a starch.

Caramelized shallots, mushrooms and supreme sauce. Complemented with seasonal vegetables and a starch.

Served with an herbed sauce. Complemented with seasonal vegetables and a starch.

Smoked Applewood bacon, Swiss cheese and butter. Complemented with seasonal vegetables and a starch.

Carefully sauteed eggplant, bell peppers, onion, zucchini, tomato and garlic. Complemented with seasonal vegetables and a starch.

Smoked Applewood bacon, Swiss cheese and butter. Complemented with seasonal vegetables and a starch.

Sunrise sauce (marinara sauce with cream). Complemented with seasonal vegetables and a starch.

Grenobloise, butter, lemon, capers and croutons. Complemented with seasonal vegetables and a starch.

Butter lemon sauce and fresh parsley.

Ham, Gruyere cheese and supreme sauce. Complemented with seasonal vegetables and a starch.

Complemented with seasonal vegetables and a starch.

Ham, Swiss cheese with supreme sauce. Complemented with seasonal vegetables and a starch.

Served with your choice of dressing. Balsamic vinaigrette, Bleu cheese or House dressing

Ham, smoked Applewood bacon and leek. Choice of french fries or mixed green salad. Complemented with seasonal vegetables and a starch.

Chef's suggestion is to pair this with the Croft Reserve Tawny Port.

Sauteed blend of fresh eggplant, bell peppers, onion, zucchini, tomato and garlic. Thin French pancake.

Served with a creamy Bechamel sauce. Thin French pancake.

Served with a creamy Bechamel sauce. Thin French pancake.

Served with a creamy Bechamel sauce. Thin French pancake.

Carefully sauteed served with a touch of lemon, butter, cream, almond and fresh parsley sauce.

Enhanced with fresh thyme, garlic, chopped parsley and our own demi glace. Complemented with seasonal vegetables and a starch.

Served with sauteed shallots, mushroom and supreme sauce. Complemented with seasonal vegetables and a starch.

House made demi glace sauce or port wine sauce with caramelized shallots. Complemented with seasonal vegetables and a starch.

Butter, lemoney and capers sauce.

2 sauces. 1 with demi-glace and 1 with Roquefort sauce. Complemented with seasonal vegetables and a starch.

A centuries old French tradition slowly cooked in duck fat. Served with a robust orange sauce. Complemented with seasonal vegetables and a starch.

Carefully sauteed in a light almond butter with a touch of lemon, butter cream and fresh parsley sauce. Complemented with seasonal vegetables and a starch.

Broiled or poached to your liking and served with beurre blanc. Complemented with seasonal vegetables and a starch.

Scallop, shrimp, simmered with onion, and mushroom, then topped with melted Swiss cheese and golden brown bread crumbs. Complemented with seasonal vegetables and a starch.

One with Port wine sauce and one with Roquefort sauce

With demi glace and beurre blanc. Complemented with seasonal vegetables and a starch.

Garnished with ripe tomatoes, egg, fresh apple and orange.

Garnished with ripe tomatoes, egg, fresh apple and orange.

Garnished with ripe tomatoes, egg, fresh apple and orange.

Served with Bechamel sauce. Thin French pancake.

Sauteed blend of fresh eggplant, bell peppers, onion, zucchini, tomato and garlic. Thin French pancake.

Served with Bechamel sauce. Thin French pancake.

Served with Bechamel sauce. Thin French pancake.

Served with Bechamel sauce. Thin French pancake.

Broiled to your liking and served with french fries and a garden fresh salad. Complemented with seasonal vegetables and a starch.

Served in Bordelaise sauce.

With Demi Glacé and Beurre Blanc

House-Made Demi Glace sauce with cream and fresh sautéed apple