Chicago Restaurants » La Petite Folie Menu
La Petite Folie
Tel: (773) 493-1394
Address: 1504 E 55th St, Chicago IL
Cuisine: French
Average Price: $$ ($11 to $30)
Hours:
Tue-Fri 11:30am-2pm
5pm-8pm
Sat-Sun 5pm-8pm
Features:
Prix Fixe
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Les Entrees
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Alsatian Onion Tartwith gruyere cheese bouquet of marinated red cabbage
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Black Musselswith curried cream with green apples
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Citrus Crab Saladwith artichokes spiced tomato coulis and black olive segments
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Duck Mousse With Sauternessmooth pate made with wild mushrooms and sauternes onion confit, dijon mustard and brioche toast
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Escargots Persillade In Brick Pastryburgundian helix snails sauteed with garlic and parsley
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Soup Du Jour |
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Les Poissons Et Les Fruits De Mer
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Pan-seared Jumbo Sea Scallopfrench green beans, and pureed potato with mushrooms and walnuts, green peppercorn sauce
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Pepper Crusted Tuna Loinbraised spinach and french green lentils spiced tomato coulis
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Roasted Australian Sea Bass Mogadormoroccan vegetables with dates and raising red pepper scented cognac bordelaise sauce
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Salmon And Wild Mushroomsin pastry french green beans and light chive cream sauce
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Sesame Crusted Filet Of Codbraised spinach and gruyere potato grain port shallot sauce
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Les Salades
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Beet And Celery Root Saladgarlic - marinated beets and celery remoulade with julienned carrots in mustard vinaigrette
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Corsican Saladred cabbage, cucumber, artichokes, feta cheese and black olives with red wine vinegar and olive oil
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Frisee Salad With Roquefortlardons, quails eggs and sherry hazelnut vinaigrette
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Salad Of Mixed Field Greenscucumber, green pepper, pine nuts and cherry tomatoes herbed mustard vinaigrette
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Smoked Pheasant Saladwith sliced pear and toasted walnuts over baby spinach blackcurrant walnut vinaigrette
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Les Vegetarians
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Acorn Squashwith chestnut dressing buttered brussel sprouts
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Wild Mushroom Crepescrepes filled with sauteed wild mushrooms and finished with herbs, port and cream
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Les Viandes Et Les Vollailles
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Filet Of Beef Tenderloinfrench green beans and pureed potato with mushrooms and walnuts green peppercorn sauce
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Herb Roasted Amish Chicken(free Range)buttered brussel sprouts and chestnut dressing port shallot sauce
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Lamb Loin In Filo With Mint Pistachio Pestomoroccan vegetables with dates and raisings cognac bordelaise sauce
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Medallions Of Venisonred cabbage flammande, broccoli florets, and poached pear, peppered red currant sauce
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Paupiettes De Veauseasoned ground veal and braised cabbage wrapped in savoy cabbage leaf served with glazed carrots, turnips and potatoes
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Roasted Breast Of Pheasantbraised leeks with apple and pomegranate acorn squash flan scented with winter spices truffled port sauce
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Saddle Of Rabbitfilled with truffled hazelnut mousse french green beans and pureed potato with mushrooms and walnuts, double mustard sauce
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