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
belgian 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, Avocat et Ananas
red beet, charred pineapple, avocado, pickled red onion, coriander crème fraiche — 14

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 — 13

Coquilles Saint-Jacques *
pan-seared diver scallop, mustard mushroom cream sauce, shallot, herb breadcrumb — 25

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, pea shoots — 21

Quenelle de Brochet
poached walleye pike dumpling baked in lobster sauce — 21

Rivieres et Ocean

Filet de Saumon a L’oseille *
pan-seared salmon, curry potato, carrot ginger purée, sorrel butter, sautéed broccolini — 32

Dos de Flétan Blanc, Artichaut et Petit Pois *
alaskan halibut, preserved lemon velouté, artichoke and peas, creamy ricotta polenta — 40

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

Le Terroir

Carré d’Agneau aux Herbes et à la Pistache *
pan-seared rack of lamb, goat cheese white polenta cake, pistachio pesto, apricot chutney, pea shoot — 34

Ravioles de Lapin
mushroom ravioli, braised rabbit, riesling velouté sauce, fava bean, cheese, carrot string — 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 — 32

VEGETAL

Petit Soufflé au Chèvre Printanier
twice baked goat cheese souffle, spring pea cream sauce, asparagus, carrot, radish — 22

SIDES

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

Haricot Vert
french green bean — 8

Asperges
aspargus — 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 

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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