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 — 13

Les Belles du Jardin

La Salade Caesar *
romaine, anchovy, crouton, parmesan, caesar dressing — 12

Salade d’Endives au Bleu
belgium endive, apple, walnut, blue cheese dressing — 13

La Salade de Chèvre Chaud *
warm goat cheese, butter lettuce, mustard vinaigrette, tomato concassée — 14

Salade de Betterave et Citron
roasted beet, frisee, orange vinaigrette, pickled shallot, pumpkin seed — 15

Les Petits Plats

Les Moules Marinières
prince edward island mussels, 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 — 22

Les Escargots de Bourgogne
burgundy snails smothered in garlic parsley butter — 14

Galette de Crabe Bleu
jumbo lump crab cake, celery root remoulade, mustard tarragon aioli — 22

Foie Gras Terrine
foie gras terrine, brioche, pickled cherry, chestnut puree — 22

Rivieres et Ocean

Filet de Saumon aux Lentilles
pan-seared salmon, green lentil, butternut squash apple puree, brussels sprout, apple cider gastrique, parnip — 34

Bar Chilien et Crème de Homard *
pan-seared chilean seabass, celery root puree, lobster sauce, braised leeks — 40

Sole de Douvres Meunière
sautéed dover sole, lemon meunière sauce, parsley, fingerling potato, haricot vert — 53

Le Terroir

Le Canard Fume et Canneberge *
lightly smoked duck breast, sweet potato blue cheese gratin, cranberry chutney, brussel sprout, port wine demi glace — 38

Joues de Porc Braisées
kurobuta braised pork cheek, butternut squash, pork crumble, farro risotto — 33

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, asparagus,baby carrot, boursin cheese — 52

Poitrine de Poulet aux Morilles
pan-seared Amish chicken breast, morel brandy cream sauce, asparagus, fingerling potato, baby carrot — 34

VEGETAL

Gnocchi et Veloute de Cèpes
ricotta gnocchi, mushroom, butternut squash, porcini velouté, walnut sage gremolata — 22

SIDES

Gratin de Pomme de Terre
daniel’s potato gratin — 8

Haricot Vert
french green bean — 8

Choux Bruxelle
shredded brussels sprouts — 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

HOLIDAYS

December 24 and 25: Closed
December 31: Open
January 1 and 2: Closed

VISIT

3936 W. 69th Terrace
Prairie Village, KS 66208
in the Shops of Prairie Village

CONTACT 

Top 100 Restaurants in U.S.
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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