Le Coq Au Vin - Menu

when available

baked brie wrapped in puff pastry, served with apple caramel sauce and toast points, garnished with assorted wild greens and house dressing

traditional blood sausage and caramelized onions served with apple sauce

of normandy, france. roasted rack of lamb with garlic and herbs, served with rosemary au gratin potatoes and watercress

please ask your server for today’s selection

please ask your server for today’s selection

please ask your server for today’s selection

marinated chocolate sponge cake topped with chocolate truffle cream and vanilla sauce

sea scallops, bay shrimp, and mushrooms in a light cream sauce with a cheese and garlic parsley crust

buttermilk marinated green tomatoes, topped with crab meat, served with mustard beurre blanc

of normandy, france. shrimps in beurre blanc with tomato, capers and garlic

silky rich custard topped with caramelized sugar

pan roasted dover sole finished with meuniere butter, served with au gratin potatoes and seasonal vegetables

snails in garlic butter

of languedoc-roussillon, france. sea bass filet baked topped with mushroom duxelle, served with braised fennel. finished with orange mango flavored beurre blanc

fresh grade-a seared duck foie gras, served on brioche french toast and dark red cherries

traditional french lava cake served with vanilla sauce and ice cream

please ask your server for today’s selection

ask your server for today's special ice cream and sorbet selections

vegetables – sweet potato parsnip pie, fennel, leeks, vegetable ratatouille, spinach, seasonal vegetables, and salad of the day

grand marnier, chocolate, or raspberry soufflés are also available half and half for $1 more

of poitou-charentes, france. steamed mussels with white wine, tomatoes, finished with cream, served with toast for broth

steamed mussels with curry, diced apples and light cream (chef’s favorite)

chicken liver pate with onions, tomatoes, cornichons, served warm with toast

of poitou-charentes, france. four fresh regional oysters: rockefeller with spinach and pernod, bienville with crab meat, fried with cajun hollandaise with ham, and raw with shallot champagne vinaigrette

french style bread pudding with seasonal fresh berries and chocolate, served warm with cherry vanilla ice cream

of nord-pas de calais. belgian endives, watercress, mushrooms and goat cheese with french mustard dressing

of burgundy, france. boston lettuce topped with roquefort cheese crumbles, toasted candied pecans, and mustard seed vinaigrette

of provence, france. three different tomatoes with herb goat cheese and balsamic vinaigrette

topped with crab meat and béarnaise sauce, served with au gratin potatoes and seasonal vegetables

of pays-de-la-loire, france. pan seared scallops topped with crab meat and béarnaise sauce served with asparagus, and au gratin potatoes

ask your server for today's special selection

southern favorite shrimp and grits. creamy grits topped with sautéed shrimp, and diced tomatoes

gruyere cheese soufflé

fresh baby spinach, artichokes, blended with crab, finished with cheese and herbs. served with toast points

traditional hand cut beef steak tartare

alsace style caramelized onion tart, crisp smoked bacon bits, herb boursin, goat and cottage cheeses (also available with no bacon)

florida lemon tart with mango nectar shooter

butter puff pastry, granny smith apples, raisins, praline crunch and ice cream

pumpkin puree finished with yogurt and cream topped with cinnamon cream