Dinner Menu
Reservations are highly recommended. Make your reservation online or call 913.384.5998.
Menu subject to change based on season and availability of ingredients.
Aperitif
marcona almonds — 7
marinated olives — 7
date, blue cheese, bacon — 8
all three — 15
Les Soupes
Soupe du Jour
Chef Daniel’s daily soup selection
cup 7 / bowl 10
Soupe a l’Oignon
onion soup, crouton, bacon, gruyere, beef broth — 12
Les Belles du Jardin
La Salade Caesar *
romaine, anchovy, crouton, parmesan, caesar dressing — 11
Salade d’Endives au Bleu
belgium endive, apple, walnut, blue cheese dressing — 12
La Salade de Chèvre Chaud *
warm goat cheese, butter lettuce, mustard vinaigrette, tomato concassée — 13
Poireaux Vinaigrette
poached leek, hardboiled egg, gribiche sauce, hazelnut, crispy caper — 15
Les Petits Plats
Les Moules Marinières
prince edward island mussel, onion, garlic, parsley, white wine butter broth — 17
Pâté de Campagne
country pork pâté, cornichon, stone fruit compote — 14
Coquilles Saint-Jacques *
pan-seared diver scallop, mustard mushroom cream sauce, shallot, herb breadcrumb — 21
Les Escargots de Bourgogne
burgundy snails smothered in garlic parsley butter — 14
Galette de Crabe Bleu
jumbo lump blue crab cake, lemon dill aioli, radish — 21
Tartine de Foie Gras
foie gras terrine, rhubarb strawberry compote, red onion confit, pain de campagne — 21
Rivieres et Ocean
Le Saumon President*
pan-seared salmon, pistachio butter, creamed leek, blackberry coulis, goat cheese polenta cake — 32
Flétan à L’Essence de Citronnelle
pan-seared alaskan halibut, green curry lemongrass sauce, sweet potato, napa cabbage — 36
Sole de Douvres Meunière
sautéed dover sole, lemon meunière sauce, parsley, fingerling potato, haricot vert — 53
Le Terroir
Magret de Canard aux Baies Roses
duck breast, roasted carrot purèe, petit pois a la française, pink peppercorn honey gastrique — 38
Le Carré d’Agneau
rack of lamb, rockefeller-style stuffed mushrooms, lamb jus, confit shallot — 40
Les Escalopes de Veau aux Câpres
pan-seared veal scaloppini, lemon butter caper sauce, daniel’s potato gratin, haricot vert, baby carrot — 32
Filet Mignon Sauce Bordelaise *
seared beef tenderloin, red wine sauce, daniel’s potato gratin, haricot vert, baby carrot, boursin cheese — 52
Poitrine de Poulet aux Morilles
pan-seared amish chicken breast, morel brandy cream sauce, haricot vert, fingerling potato, baby carrot — 34
VEGETAL
Soufflés au Chèvre
twice-baked goat cheese souffle, sweet pea soubise, asparagus, carrot, artichoke vierge — 22
SIDES
Gratin de Pomme de Terre
daniel’s potato gratin — 8
Haricot Vert
french green bean — 8
Asperges
asparagus, beurre monté — 8
Our meat, poultry, and fish come from ranches, and fisheries guided by principles of sustainability.
* Note: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition
$5.00 split plate charge
LUNCH
Monday - Saturday
11:00am - 2:30pm
DINNER
Monday - Thursday, 5:00pm - 9:00pm
Friday & Saturday, 5:00pm - 10:00pm
Closed Sunday
VISIT
3936 W. 69th Terrace
Prairie Village, KS 66208
in the Shops of Prairie Village
CONTACT
913.384.5998
info@cafeprovencekc.com
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Visit our French Market, just around the corner in the Shops of Prairie Village, to pick up your favorite Cafe Provence soups, salads, sauces, sweet treats, and more.
3936 W. 69th Terrace
Prairie Village, KS 66208
In the Shops of Prairie Village
913-384-5998