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Le Coq Au Vin
4800 S Orange Ave (
Hors D oeuvres
Soupe a L oignon
Traditional onion soup with apple cider and cream, gratinee with gruyere and ementhal cheeses.
Tarte a L oignon
Alsace-style caramelized onion tart, crisp smoked bacon bits, herb Boursin, goat and cottage cheeses.
Traditional blood sausage and caramelized onions served with apple sauce.
Baked Brie En Croûte
Baked brie wrapped in puff pastry, served with apple caramel sauce and toast points, garnished with assorted wild greens and house dressing.
Snails in garlic butter.
Coquilles St Jacques
Sea scallops, bay shrimp, and mushrooms in a light cream sauce with a cheese and garlic parsley crust.
Mousse De Foie De Volaille
Chicken liver pate with onions, tomatoes, cornichons, served warm with toast.
Of Poitou-Charentes. France Steamed mussels with white wine, tomatoes, finished with cream, served with toast for broth.
Moules Rochelaise From La Rochelle
Of la rochelle, france. Steamed mussels with curry, diced apples, and light cream Chef’s Favorite.
Shrimp sauteed with tomatoes and capers finished with buerre blanc.
Traditional hand cut beef steak tartare.
Salade Laitue Et Noix
Boston lettuce topped with Roquefort cheese crumbles, toasted candied pecans, and mustard seed vinaigrette.
Classic American Wedge Salad
Wedge iceberg topped with crispy applewood smoked bacon, maytag blue cheese, diced tomatoes finished with creamy Italian dressing.
Salade Des Trois Tomates a La Creme De Chevre
Three marinated tomatoes served with assorted greens, goat cheese, and shallot tarragon vinaigrette.
Roasted Beet Salad
Oven roasted beets, tomatoes in a light walnut vinaigrette, topped with goat cheese.
Breaded pork loin pan-fried golden brown to perfection hunter style topped with black forest mushroom and peppercorn sauce, served with a gratin potatoes and seasonal vegetables.
Schnitzel Topped with Crab Meat
Topped with crab meat and Bearnaise sauce, served with a gratin potatoes and seasonal vegetables.
Aubergine Du Bayou Teche
Eggplant fried with crab meat, shrimp, and Cajun hollandaise with ham, served with caviar potatoes and seasonal vegetables.
Le Poisson Bronze
The original Bronzed fish with toasted pecans and citrus beurre blanc coated with 10 spices, cooked in a cast iron skillet, served with ratatouille and sweet potato.
Seared Scallops Oscar Style
Pan seared scallops topped with crab meat and bearnaise sauce served with asparagus and a gratin potatoes.
Served with sweet potato parsnip pie.
Poulet Coq Au Vin
Braised chicken Coq au vin with red wine, mushrooms, bacon, and onions served with seasonal vegetables and buttered egg noodles.
T Bone Steak & Frites
14 oz. pan roasted T bone steak topped with peppercorn sauce, served with assorted vegetables and classic French fries.
Beef tenderloin steak with a bleu cheese crust, assorted wild mushrooms, port wine sauce, seasonal vegetables, and a gratin potatoes.
Beef tenderloin sauteed with crab meat and bearnaise sauce. Served with potato pancakes and seasonal vegetables.
Lamb Shank Cassoulet
Braised lamb shank with smoked sausage, assorted vegetables, and navy beans, in a light sauce.
Duck two ways – leg confit crisp and lavender honey breast roasted medium rare with pears and cherries, Kirsch flavored sauce, and sweet potato parsnip pie.
Carré D agneau
Roasted rack of lamb brushed with French mustard served with seasonal vegetables Served with rosemary a gratin potatoes.
Chicken Cordon Bleu
Breaded pan roasted chicken breast lined with ham and Swiss cheese, served with vegetables.
House Side Dishes
French Fries Fried In Duck Fat
Au Gratin Potatoes
Asparagus & Cajun Hollandaise with Ham
French Style Finished with Bacon
Fried pastry fritters with powdered sugar and vanilla sauce.
Tarte Aux Pommes
Butter puff pastry, granny smith apples, raisins, praline crunch and ice cream.
Delicate egg pancakes finished with Grand marnier sauce.
French Style Chocolate Lava
Traditional french lava cake served with vanilla sauce and ice cream.
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