This is a sample dinner menu -~
Prices and availability of menu items will be different when you come for dinner.
Please, do not complain about those differences when you come to dine - we will not match prices or magically have items available.
We are much more focused on the experience guests have at the restaurant than we are on our keeping our website updated. We love serving our guests at the restaurants - the whole online thing - not so much.
Warning
We are old school - if you are looking for the newest, latest, "next big trend" in food we are definitely not a place you should choose to be dining.
Yelpsters, self identifying foodies and cry babies- please, stay away - we are not a place you should dine. Pot au Feu is not foodie friendly. Swipe left! Save us all the misery. You were warned!
The rest of humanity is warmly welcome - bienvenue à Pot au Feu!
All Entrees are accompanied by Pot au Feu’s Warm French Bread & Creamery Butter and Salade Verte - a mixture of simple seasonal greens served with Cruets of Housemade Mustard Vinaigrette or Raspberry Balsamic Vinaigrette
Hors d’oeuvres
Escargots a la Bourguignon 18
Snails broiled in their shells with Burgundian garlic-parsley butter.
Pate de Champignons Sauvage au Truffe 16
Truffle scented Wild Mushroom Pate
Pate Maison 12
Chicken liver mousse with French brandy, served with crispy French bread rounds.
Pate de Poisson Bleu Fume 14
Smoked bluefish pate with toasted French bread croutons.
Trois Petite Pates 16
A sampling of all three pates Truffled Mushroom – Chicken Liver – Smoked Bluefish.
Soupe a l'Oignon Gratinee Grande 15 Petite 13
Crock of onion soup with gratineed cheese.
Soupe aux Champignons Sauvage Grande 15 Petite 13
Creamy Wild Mushroom Soupe prepared by Chef Mikulski, RI’s only Certified Licensed Mushroom expert, with Black Trumpets, Porcinis, Maitakes, Hedgehogs and Buttons - with other varieties as seasonally available.
Pate de Foie Gras 36 (Chilled)
Torchon of Foie Gras served slightly chilled with crispy French bread croutons.
Terrine de Campagne 14
Country Pate – Ground Veal, pork, duck liver, ham and pistachios served in thin slices with sweet Cumberland sauce.
*Filet de Saumon Cru 14
House cured salmon gravlax thin sliced and served with cucumber salad and sour cream.
* Huitres Lorraine 16
A trio of Oysters on the half shell gratineed with sour cream, bacon & horseradish.
Specialities Francaise
Pot au Feu - 38
“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 – 42
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 - 24
Marinated chicken livers sauteed with Madeira and julienned onions.
Jarret d’Agneau Jardiniere - 46
A hearty Lamb shank braised in wine, tomato, onion, potato and carrots.
Boeuf a la Bourguignon – 52 “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.
Crepes aux Boeuf et Champignons - 48 “Specialite de la Maison”
Two Crepes with beef and wild mushrooms served with Sauce Dianne
Poissons - Fish & Seafood
Bouillabaisse Marseilles - 43
Shrimp, 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 – 48
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 - 34
Scrod filet baked with sour cream, shallots and dill sauce.
Coquilles St. Jacques et Crevettes Lorraine - 44
Jumbo shrimp and tender scallops baked with bacon, horseradish and sour cream sauce.
Viandes – Steaks Lamb Beef
Our prices were raised due to soaring prices and shortages. We will return them to normal as soon as possible.
*Filet Mignon aux Champignons - 58
Filet Mignon seared and served with a sauce made of Chef’s selection of wild and foraged mushrooms with demi-glace.
*Steak Frites - 42
Quintessential French bistro steak “au Poivre”, pressed in cracked peppercorns, seared and served with Sauce Diane and Pommes Frites. (Due to the shape of this steak - doneness will vary.)
Poutine a la Maison – 44
An upscale version of the classic – French Fries seasoned with Truffle Oil topped with a single Tournedo of Beef Tenderloin topped with Torchon of Foie Gras and finished with Sauce Diane.
*Tournedos Bearnaise ou Bordelaise - 54
Medallions of beef tenderloin seared and served with Bordelaise sauce.
Volailles - Chicken and Duck
Canard Roti et Confit Framboise - 48
Duck breast slow oven roasted on the bone served with succulent confit duck leg sauced with a rich caramelized raspberry and demi-glace reduction.
Poulet Fermier - 30
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 & Vegetarian
Vegan Pot au Feu – 24
Golden beets, portobello mushroom, onions, leeks, carrots, celery, cabbage, red bliss potatoes, and brussels sprouts braised in a rich vegan stock served with coarse salt, cornichons and extra virgin olive oil.
Cassoulet Printemps - 26 (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 – 28 (Vegan)
Couscous with grilled portobello and confetti of garden vegetables baked in terra cotta.