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Violette Wine List
SOUPS and APPETIZERS
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Soup du Jour |
5.95 |
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French Onion Soup |
6.95 |
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Homemade country style pâté with Dijon mustard and cornichons |
8.95 |
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Porc rillette with toast, Dijon mustard, and cornichons |
7.95 |
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Salmon rillette with horseradish sauce and toast |
7.95 |
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Quiche Lorraine Ham and cheese |
7.95
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Pommes de terre à l’alsacienne Fried potatoes with a creamy herb dip |
7.95
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Escargots in garlic butter |
9.95 |
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Crab cake on a bed of greens with aioli French garlic mayonnaise |
7.95
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Brochettes de crevettes aux fruits et coriandre frais Skewered shrimp with fruit salsa and cilantro |
8.95
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SALADS
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Tomato and mozzarella salad with a balsamic reduction |
9.95 |
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Cucumber salad with a creamy herb dressing |
8.95 |
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Garden salad Mixed greens, tomato, cucumber and mushrooms |
8.95
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Gruyere salad Mixed greens with a julienne of gruyere cheese |
9.95
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Mixed greens with herb goat cheese on garlic toast |
9.95 |
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Assiette Alsacienne Mixed greens, apples, walnuts, gruyere cheese, bacon |
9.95
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Assiette composée Assorted salads: shredded red cabbage and carrots, cucumbers, pasta, tomatoes |
9.95
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Assiette Violette Assiette composée with a slice of pâté |
10.95
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ENTRÉES
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Galettes de polenta |
12.95 |
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Grilled polenta cakes with mixed vegetables |
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Emincés de boeuf aux pâtes |
14.95 |
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Grilled steak strips au jus over fettuccine |
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Coq au vin |
13.95 |
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Chicken thighs marinated and cooked in burgundy wine |
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Poulet à l’Estragon |
14.95 |
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Chicken breast with a creamy tarragon sauce |
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Bouchée à la Reine |
15.95 |
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Puff pastry filled with chicken and topped with a creamy mushroom sauce |
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Poulet Farci |
15.95 |
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Chicken breast stuffed with goat cheese and garlic |
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Canard à l’Orange |
17.95 |
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Half duck cooked with orange and cointreau, served with a duck jus |
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Confit de Porc et de choux aux baies de genièvre |
14.95 |
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Pork slowly cooked with cabbage, caraway seeds and juniper berries |
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Filet Mignon avec champignons et jus de romarin |
21.95 |
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Tenderloin of beef with mushrooms and rosemary jus |
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Steak au Poivre |
20.95 |
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Grilled New York strip coated in cracked peppercorns with a creamy brandy sauce |
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Steak Maître d’Hôtel Café de Paris |
20.95 |
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Grilled New York strip topped with herbed butter, garlic, capers, and mustard |
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Steak Forrestière |
20.95 |
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Grilled New York strip served with a mushroom and port wine sauce |
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Filet d’Agneau au romarin |
19.95 |
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Grilled lamb loin with rosemary garlic jus |
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Filet de Saumon au sésame |
17.95 |
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Peppercorn and sesame crusted salmon with citrus soy sauce |
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Filet de Saumon aux poireaux |
17.95 |
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Sautéed salmon filet with leek cream sauce |
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Truite aux câpres |
17.95 |
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Trout filet with shrimp and caper butter sauce |
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Galettes de Crabe avec aioli |
16.95 |
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Sautéed crab cakes with French garlic mayonnaise sauce |
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Crevettes et Coquilles St. Jacques aux pistaches |
19.95 |
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Sautéed shrimp and scallops in a pistachio pesto sauce |
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Feuilleté aux Fruits de Mer |
19.95 |
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Shrimp, scallops, and salmon in a puff pastry with leek cream sauce |
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Bouillabaisse Violette |
20.95 |
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Assorted seafood and potato stew cooked with saffron and pastis |
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18% gratuity added to parties of six or more All Meats Prepared to OrderConsuming raw or undercooked meats, poultry, seafood/shellfish may increase the risk of food borne illness |
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DESSERTS DESSERT WINES |
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Chocolate Mousse |
5.00 |
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Framboise, Bonny Doon Vineyard, CA |
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7/glass 24/bottle |
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Crème Brulée |
5.50 |
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Moscato, Gagliardo, Italy |
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Pear Tart with Ice Cream |
6.00 |
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9/glass 33/bottle |
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Crêpe Milton |
6.00 |
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Rosa Regale, Banfi, Italy |
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Thin pancake filled with chocolate mousse and vanilla ice cream |
25/bottle |
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Sherry & Port |
Liqueurs & Cognacs |
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Amontillado |
9.50 |
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Amaretto di Saronno |
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Harveys Bristol Cream |
9.00 |
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ArmagancBailey’s Irish Cream |
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Warre’s Ruby Port |
9.00 |
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Frangelico |
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Fonseca Tawny, 10-Year |
9.00 |
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Kaluha |
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