Lunch Menu
Due to capacity limits, 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 almond — 7
marinated olive — 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 {add chicken 5, add salmon 7)
L’Endive au Bleu
belgian endive, apple, walnut, blue cheese dressing — 13 {add chicken 5, add salmon 7)
La Salade de Chevre Chaud
warm breaded goat cheese, butter lettuce, mustard vinaigrette, tomato concassee — 14
Salade Nicoise
preserved tuna, haricot vert, olive, tomato, hardboiled egg, yukon potato, vinaigrette — 15
Salade d’Asperge Printanière
asparagus, shaved carrot, charred scallion, fennel, arugula, meyer lemon vinaigrette — 15
Les Petits Plats
Les Moules Marinieres
pei mussels, red onion, garlic, parsley, white wine butter broth — 17
Les Escargots de Bourgogne
burgundy snail smothered in garlic, parsley butter — 14
Galette de Crabe Bleu
jumbo lump blue crab cake, meyer lemon aioli, mango salsa — 21
Terrine de Foie Gras
foie gras terrine, rhubarb jam, brioche, brown butter hazelnut puree — 21
Rivieres et Ocean
Les Coquilles Saint-Jacques *
pan-seared diver scallops, mustard mushroom cream sauce, shallot, herb breadcrumb, haricot vert, carrot, fingerling potato — 25
Pavé de Saumon a l’Essence de Citron
pan-seared salmon, french green lentils, meyer lemon beurre blanc, artichoke, oyster mushroom — 20
Flétan à la Citronnelle
Alaskan halibut, lemon grass, lime and coconut broth, julienne vegetable, fingerling —25
Le Terroir
Crepe au Poulet
crepe filled with organic chicken and mushroom, farro risotto, haricot vert, carrot, tarragon cream sauce — 16
Les Escalopes de Veau aux Capres
pan-seared veal scaloppini, lemon butter caper sauce, daniel’s potato gratin, haricot vert — 32
Quiche Lorraine
jambon de paris, onion, gruyere cheese and bacon quiche, haricot vert, carrot — 15
Poulet aux Morilles
pan-seared amish chicken breast, morel brandy cream sauce, tournee potato, carrot, haricot vert — 20
La Daube Provençale
classic braised beef stew, carrot, onion, a rich beef and red wine sauce, fingerling potato — 19
Vegetal
Gnocchi Petit Pois
gnocchi, tarragon pea velouté, asparagus, comté cheese, oyster mushrooms — 16
Quiche de Légumes
butternut squash, shaved brussels, and caramelized onion quiche, mixed green lettuce — 15
Sides
Gratin de Pomme de Terre
daniel’s potato gratin — 8
Haricot Vert
french green bean — 8
Mélange de Légumes
julienne of vegetables — 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 food borne 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