Chez Napoleon Restaurant

Appetizers
Salade de Mesclun
(A medley of nine different lettuces with house Vinaigrette)
Salad de Concombre
(Thin slices of cucumber topped with house Vinaigrette)
Soupe Vichyssoise
(Cold leek and potato soup)
Tomates et Anchoies
(Slices of fresh tomato, anchovies and house Vinaigrette)
Paté Maison
(Homemade country style pork and duck liver paté)
Rillettes de Canard
(Homemade Shredded duck spread)
Saucisson Sec
(Thin slices of dry salami)
Poireaux Vinaigrette
(Cold leeks topped with house Vinaigrette)
Endive Vinaigrette
(A whole endive, sliced and topped with house Vinaigrette)
Celeri Remoulade
(celery root, with remoulade dressing)
Artichaud Vinaigrette
(Whole artichoke served with house Vinaigrette)
Asperges Vinaigrette
(Cold asparagus spears served with house Vinaigrette)
Little Neck Clams
(Six raw clams served with homemade cocktail sauce)
Saumon Fumé
(Slices of smoked salmon served with capers and diced onions)
Foie Gras
(Cold goose liver served with a glass of Sauternes wine)
Soupe du Jour
(Ask your waitress for the soup of the day)
Moules “Napoléon”
(Baked mussels with garlic butter and bread crumbs)
Escargots de Bourgogne
(Six snails cooked in garlic butter, the classical style)
Soupe a L’Oignon Gratinée
(Classic French onion soup, with melted cheese)
Saucisson Chaud
(Garlic sausage served with warm potatoes Vinaigrette)
Baked Clams “Josephine”
(Six little neck clams baked on the half shell)
Coquille St. Jacques
(Sea scallops in a cream sauce, topped with melted cheese)
Entrées
Broiled Cornish Hen
(A whole butterflied cornish hen)
Coq au Vin
(Half chicken cooked in a dark red wine sauce)
BÅ“uf Bourguignon
(Classic beef stew with carrots, mushrooms and baby onions)
Moules Marinières
(Whole mussels steamed in a light cream sauce)
Rognons Dijonnaise
(Veal kidneys in a mild mustard sauce over rice)
Cordon Bleu
(Breaded chicken breast stuffed with ham & Swiss cheese, and mushroom sauce)
Cervelle de Veau
(Calf’s brain prepared in black butter and capers)
Saumon Froid
(Cold poached salmon served with cucumber, tomato, and house mayonnaise)
Lapin “Marguerite”
(Rabbit served in a light mustard and white wine sauce)
Foie de Veau
(Calf's liver prepared meuniére or Lyonnaise with sautéed onions)
Cuisses de Grenouilles
(Traditional Frog legs sautéed in garlic butter)
Canard à L’Orange
(Half duck served with orange glaze and wild rice)
Quails sur canapés
(two quail stuffed with grapes, wrapped in bacon, on canapés)
Ris de Veau
(Veal sweetbreads (thymus gland) prepared meuniére or with mushroom sauce)
Filet de Sole
(Prepared meuniére (butter & lemon) or with almonds)
Veau Forestière
(Veal scaloppini served in a light mushroom sauce)
Steak Grillé
(A plain cut of grilled sirloin steak served with French fries)
Crevettes Marseillaise
(Shrimps in a unique tomato and tarragon sauce, with rice)
Steak à la Guillaume
(Sirlion cut with grilled onions and melted blue cheese)
Steak au Poivre
(Sirlion cut with choice of black or green peppercorn sauce)
Soft Shell Crabs
(choice of butter & lemon, garlic butter, or with almonds)
Carré D’Agneau
(Prime Rack of Lamb served with green beans and jus on the side)
Bouillabaisse
(Now served everyday!) (The traditional French Provincial fish soup event. Complete with five different fish cuts, mussels, clams and a half lobster. Served with Aïoli and Rouille over garlic croutons)
Desserts
Melon en Saison
(Seasonal Melon)
Poire au Vin Blanc
(Pear poached in white wine)
Créme Caramel
(Caramel over Flan)
Mousse au Chocolat
(Chocolate Mousse)
Tartufo
(Vanilla and chocolate ice cream in a hard chocolate shell)
“Napoléon” Pastisserie
(Napoléon Pastry)
Bombe Prâlinée
(Hazelnut & Coffee ice cream cake)
Pêche Melba
(Peach over vanilla ice cream & Melba sauce)
Coupe aux Marrons
(Vanilla ice cream with Chestnuts)
Cerises Jubilée
(Flambéd cherries over vanilla ice cream)
Crêpes au Grand Marnier
(Three flambéd crepes)
Plateau de Fromages
(Cheese plate assortment)
Soufflé
(Many flavors to choose from. 40-60 minutes.)