7.50 - La Gare Restaurant

$ 1
+
Black
$liD: Linda :
~ ~es
Hors D'oeuvre
Le Pate en Gelee alafra11faise .. . ..... 9.50
Specialities of the House
Cuisses de Grenouilles (frog legs) . . ..... 7.50
Prove11fale or Bordelaise (Three pieces)
Carre d'Agneau persille
Potage du jour
Soupe al'oignon au gratin .... . ... .. 8.50
Soupe du jour ....... . . . ....... . ..... 5. 00
Specialty Soupe (Gluten free & vegan) .... 5. 00
Tomato Bisque
Salades
Heart of Romaine ........ .. .... . ... .. 7.50
with Blue Cheese Dressing and red onion
(Jackie Salad'~ . . . ... . ...... . ... . . . . . . 7.50
~a
Includes BOTH Soupe du jour and Salade Verte, with fresh vegetables
Escargots de Bourgogne . .... . ........ 8. 95
San Francisco Bay Shrimp Cocktail .. 7. 75
Prawns saute Prove11fale . .. .. .... ... .10.50
or Bordelaise (Three pieces)
Quiche Lorraine (ServedWarm) ... . ..... 5. 75
Crab Cake (One piece) ........... . ..... 9.95
ljntrees
1$
Sauteed Cremini Mushrooms,
shallots, thyme . . ..... . .. ... ... . ... 6.00
Rack ofLa1nb \vith n1.ustard and herb brown sauce ... . ... . . .. .... .. . . .. 36.00
Filet de Boeuj Wellington
Cream of spinach .. ... . ..... . ....... 6. 00
Crispy french fries . . . . . .. .. .. . . . . . .. 6. 00
Tenderloin rolled in crust, mushrooms, pate and ham . ... . ... . .... . . . .. 30.00
Poultry
Demi Canard
a ['orange
Braised half a duck with orange sauce . ........ . ... . ... . ... . .... . ... 25.95
Poulet Marco Polo Boneless breast of chicken sauteed with brandy, onion, mushrooms and cream .... 2 3. 95
Le Coq au Vin Forestiere Braised Chicken with mushrooms, bacon, onion and red wine . . .... . ... 23.95
Broiled Chicken, Maitre d'h8tel
Half a roasted chicken in a light herbed garlic sauce . . ... . . .. . 23.95
Desserts
Strawberries or Raspberries Flambees
(In season-for two) . ...... . . . ...... . . . .. . 16. 00
Cherries Jubilees (for two) . . .... . . . . . . . 16. 00
Mousse au chocolate.. . . . . . . . . . . . . . . . 7.50
Meringues glacees Chantilly . . . . . . . . . 7. 50
J!eal
Ris de Veau Financiere
Sweet Breads sauteed mushrooms, onions, olives in M adera wine, cream sauce .. 2 4. 95
Medaillons de Veau Dijonnaise
Escalope de Veau Cordon Bleu
Grenadine of Veal 'vith n1.ustard sauce .. ...... ... ...... . .. ..... . 25.95
Veal stuffed with ham and cheese ... ... .... . . .. . . . . ... .. . .... . . 25. 95
Tw o baked n1.eringue shells served \\ri.th
ice crearn and w hipped cream
Creme Caramel Beau Rivage . . . . . . . 7.50
Baked Custard \mth C aramel Sauce
Chocolate Decadence . . . . . . . . . . . . . . . . 7. 50
Chocolate, Chocolate, Chocolate
Beef
Double New York Steak Bearnaise for two . . ............... .. ......... . ...... . ........ . ... 48.00
Creme Brnlee ........ . ......... .. ... 7.50
Vanilla Cheese Cake . . . . ...... . . . . . . 7.50
Butter lettuce, South Am.erican hearts ofpahn,
bay shrirnp, with house vinaigrette
Double New York Steak, accompanied by an array of fresh vegetables, sauce bearnaise
Caesar Salade (for two) ........ . ... . .15.00
Roast Tenderloin of Beef, accompanied by an array of fresh vegetables, sauce beamaise
Swiss Chocolate Gelato .... .. . . .... 7.50
New York Steak
Wild Blackberry Cabernet Sorbet . ... 7.50
Tableside with fresh garlic, homemade croutons
& romaine lettuce
~
Our Famous Creamy Dijon Salad Dressing
375ml (to Go!) ... . . . ...... ... . . ... . . 8.00
La Care Soupe du jour
Quart (to Go!) ....... . .. . . . .... . .... . 8.00
Chateaubriand Bouquetierefor two ... . ............ . .. . ........... . .... . ....... . ... . .... . ... 66. 00
Classic peppercorn crean1 or bearnaise sauce ....... .. ... . .. ... .. . ... .. ....... 29.95
Rib Eye Steak Cafe de Paris sauce with Pommes Frites . .. . .. . ........ . .... . ... . ... . ... . . . ...... 29.95
Grenadin de filet de Boeuf Bordelaise Grenadine of beef, red wine, shallots, bone n1arrow ... . . . 28.95
Tournedos de Boeuf aL 'estragon Beef Tenderloin with tarragon, red wine, shallots sauce, 6 oz . .. .. 28.95
M ay also substitute with bearnaise or pepper sauce
10 oz. . ...... 36.00
Seasonal Fruit
Please ask about our
Daily Dessert Special
Seafood
Pasta Selections
Cuisses de Grenouilles Bordelaise or Prove11fale (Frog Legs) ... . . . ...... . . . . .. ... . .... ... . 25.95
Pasta Primavera ..... .. . . . . . . .. . .... .17.50
Sauteed with garlic, shallots, parsley and w hite wine butter sauce. Proven~ale is with tomato added
Tube pasta served in a light marinara sauce
or \ll.ri.th vegetables on request
Prawns sauteed Bordelaise or Prawns Provenfale . . .. . ..... . ..... . .... .. ...... . ... . .... .. .. 2 6. 95
Butter Noodles ....... .. ......... . . .17.50
Sauteed with garlic, shallots, parsley and white wine butter sauce. Proven~ale is with tomato added
Filet
of Sole Almandine, Beurre noisette
Fillet of Sole with lemon, butter and almonds .. . .... . ... 2 6. 95
Penne Pesto . ......... . ......... . ... . .17.50
Add Chicken . .. 4.00
Please notify your server if you
have food allergies or other dietary restrictions.
We'll do our best to accommodate your needs.
Vegetarian Special
Spanikopita-spinach, garden vegetables and feta cheese in a flaky flio pastry .. . .. 23.95
+
Gluten-Free Menu Available
M inimum food order per person $12. 00
I$