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
Salade de Betteraves, Orange Sanguine et Fenouil
roasted beet, blood orange, orange vinaigrette, pickled shallot, pumpkin seed, fennel — 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 à l’Estragon
jumbo lump blue crab cake, tarragon mustard aioli, celery root rémoulade — 21
Un Crumble de Foie Gras
pear and apple crumble, pan sear foie, pomegranate glaze, pecan — 21
Rivieres et Ocean
Pavé de Saumon aux Essences d’Automne
pan-seared salmon, butternut squash and apple purée, lentil, shredded brussel sprout, apple cider gastrique, crispy parsnip — 34
Filet de Mafou et son Velouté de Crevettes
black kingfish, shrimp bisque sauce, potato croquette, napa cabbage — 40
Sole de Douvres Meunière
sautéed dover sole, lemon meunière sauce, parsley, fingerling potato, haricot vert — 53
Le Terroir
Magret de Canard
d’artagnan rohan duck breast, sweet potato ginger puree, orange bigarade sauce, brussel sprouts — 40
Collier d’Agneau Braisé dans son Jus
braised lamb neck, parsnip ricotta tortellini, lamb jus, braised greens, sheeps milk cheese — 38
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
Petit Flan de Chou-Fleur
cauliflower custard, roasted cauliflower, roasted grape vierge, carrot, hazelnut, white balsamic — 25
SIDES
Gratin de Pomme de Terre
daniel’s potato gratin — 8
Haricot Vert
french green bean — 8
Lentilles
french green lentils — 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