44 Custom House Street, Providence RI 02903


 This is a sample dinner menu -~ prices and menu items may not be the same 
when you dine at Pot au Feu. Escargots a la Bourguignonne 11 Snails broiled in their shells with Burgundian garlic-parsley butter. Soupe a l'Oignon Gratinee Grande 10 Petite 8 Crock of onion soup with gratineed cheese. Soupe aux Champignons Grande 10 Petite 8 Creamy mushroom soupe with Black Trumpets, Maitakes, Hedgehog Porcini and Champignons de Paris Pate Maison 9 Chicken liver mousse with French brandy, served with crispy French bread rounds. Foie Gras de Canard a la Bodiguel 30 Fresh duck liver pan seared and served on a half croissant with rich grape essence and demi-glace sauce garnished with fresh grapes. Pate de Foie Gras 26 Torchon of Foie Gras served slightly chilled with crispy French bread croutons. Terrine de Campagne 9 Country Pate – Ground Veal, pork, duck liver, ham and pistachios served in thin slices with sweet Cumberland sauce. *Filet de Saumon Cru 10 House cured salmon gravlax thin sliced and served with cucumber salad and sour cream. * Huitres Lorraine 11 A trio of Oysters on the half shell gratineed with sour cream, bacon & horseradish. Pate de Poisson Bleu Fume 10 Smoked bluefish pate with toasted French bread croutons. Pot au Feu - 32 “There are as many recipes for Pot au Feu as there are Grandmothers in France”. Ours is traditional with tender beef brisket, chicken on the bone, onions, leeks, carrots, celery, cabbage and red bliss potatoes. Accompaniments are coarse salt, cornichons (baby pickles) and warm creamy horseradish mustard sauce and bouillon for dipping. Cassoulet a la Maison – 33 Duck, garlic sausage, andouille sausage, navy beans, slab bacon, pork loin, garlic, onion, tomatoes and leeks baked in terra cotta with a crumb crust. Foies de Volaille Lyonnaise - 21 Marinated chicken livers sauteed with Madeira and julienned onions. All over France elegant restaurants, casual bistros, cafes and sidewalk stands serve crepes for breakfast, lunch, dinner and in-between. Pot au Feu presents a selection of house made crepes flipped, stuffed, rolled, baked til crisp and served with savory sauces. Crepes do not come with potato and vegetable. Crepes Fruits de Mer – 33 Lobster, Shrimp and Scallops with Lobster Mornay Sauce Crepes aux Boeuf a la Russe – 28 Beef, Mushrooms and Onion with Sour Cream Sauce Crepes Poulet Bonne Femme – 23 Pulled Chicken, Mushrooms, Bacon Lardons and Onions with Supreme Sauce Bouillabaisse Marseilles - 34 Shrimp, bay scallops, baby octopus, swordfish, cod, salmon, mussels, littleneck clams, potatoes and onions poached in a fragrant saffron and tomato broth. Served with garlic aioli and herbed crouton. 
Pot au Feu aux Fruits de Mer – 38 Lobster, shrimp, scallops, mussels, littlenecks, leeks, potato and onion poached in a tarragon infused fish stock with apple cider and a touch of cream. Scrod Suedoise - 26 Fresh schrod baked with sour cream, shallots and dill sauce. Saumon Choron - 29 Salmon filet, skinless and boneless, seared cri sply and served with Choron sauce – Béarnaise with tomato reduction. Coquilles St. Jacques et Crevettes Lorraine - 33 Jumbo shrimp and tender scallops baked with bacon, horseradish and sour cream sauce. Boeuf a la Bourguignon – 38 “Specialite de la Maison” Hearty chunks of angus beef marinated in red wine and spices and garlic; braised until tender, served with rich red wine demi-glace sauce accompanied by with thin sliced potato layered with sour cream and heavy cream topped with cheese and “gratineed” until golden. *Filet Mignon aux Champignons - 42 USDA Prime Filet Mignon seared and served with a sauce of Portobellos, Chanterelles, Morels, Cepes, Shitakes and Champignons de Paris sauteed in butter with a touch of cream and demi-glace. *Steak Frites - 26 Quintessential French bistro steak “au Poivre”, pressed in cracked peppercorns, seared and served with Sauve Diane and Pommes Frites. Poutine a la Maison – 34 An upscale version of the classic – French Fries seasoned with Truffle Oil topped with a single Tournedo of Prime Beef Tenderloin topped with Torchon of Foie Gras and finished with Sauce Diane. *Tournedos Bearnaise ou Bordelaise - 42 Medallions of USDA Prime beef tenderloin seared and served with a choice of Bordelaise or Béarnaise Sauce. Jarret d’Agneau Jardiniere - 34 A hearty Lamb shank braised in wine, tomato, onion, potato and carrots. Canard Roti et Confit Framboise - 34 Duck breast slow oven roasted on the bone served with succulent confit duck leg sauced with a rich caramelized raspberry and demi-glace reduction. Coq au Vin - 22 Bone-in chicken quarters braised until tender with red wine, mushrooms, onions and bacon. Poulet Farci - 26 Tender skin-on boneless chicken thighs stuffed with goat cheese, black olives and roasted red peppers served with Sauce Supreme. Poulet Fermier - 18 French Farmhouse Chicken – Herb roasted chicken thighs marinated with apple cider, lemon and rosemary slow roasted on the bone served with herbed chicken jus. Vegan Pot au Feu – 18 Golden beets, portabello mushrooms onions, leeks, carrots, celery, cabbage, red bliss potatoes and brussel sprouts braised in a rich vegan stock with coarse salt, cornichons, and extra virgin olive oil. Crepes Lulu – 19 Fresh vegetables rolled in classic French Crepes (crepe contains egg) Quiche du Jour – 18 Chef’s choice of seasonal ingredients baked with fresh eggs in a light pastry crust. Cassoulet Printemps - 19 (Vegan) Vegetarian cassoulet with red kidney and white navy beans, tomato, onion, garlic, red pepper, asparagus, carrots, broccoli, and fresh herbs baked with crispy kale topping.
 Couscous aux Champignons – 20 (Vegan) Couscous with grilled portobello and confetti of garden vegetables baked in terra cotta.