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La Gare Menu

Hors D’oeuvre

Escargots de Bourgogne

$14.00
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San Francisco Bay Shrimp Cocktail

$9.50
0

Le Paté en Gelée a la Française

$12.00
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Cuisse de Grenouilles

Frog legs-three pieces.
$11.00
0

Bordelaise

Served with white wine sauce.
$11.00
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Provençale

Served with tomato.
$11.00
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Prawns Sauté

Three pieces.
$14.50
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Quiche Lorraine

Served warm.
$8.50
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Crab Cake

Served with rock shrimp.
$14.00
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Salades

Hearts of Romaine

Served with bleu cheese dressing & red onion.
$12.00
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Jackie Salad

Butter lettuce, South American hearts of palm & bay shrimp with house vinaigrette.
$14.00
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Caesar Salade - for Two

Tableside with fresh garlic, homemade croutons & romaine lettuce.
$25.00
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Our Famous Creamy Dijon Salad Dressing

$8.00
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La Gare Soupe du Jour

Quart.
$8.00
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Potage Du Jour

Soupe à l’Oignon au Gratinée

$10.00
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Soupe du Jour

$7.00
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Specialty Soupe

Tomato bisque - no GMO.
$6.00
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Pasta Selections

Pasta Primavera

Tube pasta served in a light marinara sauce, or with vegetables on request.
$19.50
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Butter Noodles

$19.50
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Penne Pesto

$19.50
0

Les Entrées

Specialities of the House

Carré d'Agneau Persillé

Rack of Lamb with mustard and herb brown sauce.
$42.00
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Filet de Boeuf Wellington

Tenderloin rolled in crust with mushrooms, pate and ham.
$38.00
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Poultry

Demi Canard a l’orange

Braised half duck, slowly simmered and served with an orange sauce.
$28.00
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Poulet Marco Polo

Boneless breast of chicken sautéed with brandy, onion, mushrooms and cream.
$27.00
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Le Coq au Vin Forestière

Braised chicken with mushrooms, bacon, onion and red wine.
$27.00
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Broiled Chicken, Maitre d’hotel

Half a roasted chicken in a light herbed garlic sauce.
$27.00
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Veal

Ris de Veau Financière

Sweetbreads sautéed mushrooms, onions, olives in Madera wine, cream sauce.
$28.00
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Escalope de Veau Dijonnaise

Grenadine of veal with mustard sauce.
$30.00
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Escalope de Veau Cordon Bleu

Veal stuffed with ham and cheese.
$30.00
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Beef

Double New York Steak Béarnaise for Two

Double new york steak, accompanied by an array of fresh vegetables, sauce béarnaise.
$65.00
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Chateaubriand Bouquetière for Two

Roast tenderloin of beef, accompanied by an array of fresh vegetables, sauce béarnaise.
$85.00
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New York Steak

Classic peppercorn cream or béarnaise sauce.
$36.00
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Grenadin de Filet de Boeuf Bordelaise

Grenadine of beef, red wine, shallots & bone marrow.
$34.00
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Tournedos de Boeuf a L’estragon

Beef tenderloin with tarragon, red wine, shallots sauce,
$36.00
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Seafood

Cuisse de Grenouilles Bordelaise & Provençale - Frog Legs

Sautéed with garlic, shallots, parsley and white wine butter sauce. Provençale is with tomato added
$30.00
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Prawns sautéed Bordelaise & Provençale

Sautéed with garlic, shallots, parsley and white wine butter sauce. Provençale is with tomato added.
$32.00
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Filet of Sole Almondine, Buerre Noisette

Fillet of Sole with lemon, butter and almonds.
$32.00
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Végétarien Spécial

Spanakopita

Spinach, garden vegetables and feta cheese in a flaky phyllo pastry.
$25.00
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On the Side

Cream of Spinach

$6.00
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Sautéed Cremini Mushrooms

Served with shallots and thyme.
$6.00
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Crispy French Fries

$6.00
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Desserts

Strawberries Flambées

In season – for two.
$20.00
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Raspberries Flambées

In season – for two.
$20.00
0

Cherries Jubilées

For two.
$20.00
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Mousse au Chocolate

$10.00
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Meringues Glacées Chantilly

Two baked meringue shells served with ice cream and whipped cream.
$9.00
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Crème Caramel Beau Rivage

Baked custard with caramel sauce.
$8.00
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Chocolate Decadence

Chocolate, chocolate, chocolate.
$10.00
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Chocolate Caramel Dome

$12.00
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Crème Brûlée

$9.00
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Vanilla Cheesecake

Seasonal fruit.
$10.00
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Knob Creek Butter Pecan Ice Cream

Served with fresh biscotti.
$9.00
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Swiss Chocolate Gelato

$9.00
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Wild Blackberry Cabernet Sorbet

$9.00
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