Pot Au Feu - French Restaurant Prices in Providence, RI 02903
Hours of Operation
- Mon: 5:00 pm - 9:00 pm
- Tue: 5:00 pm - 9:00 pm
- Wed: 5:00 pm - 9:00 pm
- Thu: 5:00 pm - 9:00 pm
- Fri: 5:00 pm - 9:00 pm
- Sat: 5:00 pm - 9:00 pm
- Sun: 5:00 pm - 9:00 pm
Restaurant Menu
| Hors d'oeuvres |
| Escargots a la Bourguignonne | $11.00 |
Snails broiled in their shells with garlic-parsley butter
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| Soupe a l'Oignon | $9.00 |
Our famous crock of onion soup with gratineed cheese
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| Soupe du Jour | $7.00 |
Made from scratch with fresh ingredients
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| Bisque de Hommard | $10.00 |
Creamy lobster bisque
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| Pate Maison | $9.00 |
Chicken liver mousse with french brandy and croutons
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| Foie Gras Bodiguel | $24.00 |
Fresh duck liver pan seared with rich grape essence and demi-glace
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| Terrine de Campagne | $9.00 |
Country pate - veal, pork, duck liver, pistachios, cumberland sauce
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| Terrine de Printemps | $9.00 |
Grilled vegetables layered with goat cheese, served with balsamic reduction
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| Filet de Saumon Cru | $10.00 |
House cured salmon gravlax with cucumber salad and sour cream
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| Huitres Lorraine | $10.00 |
A trio of oysters on the half shell gratineed with sour cream, bacon & horseradish
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| Pate de Poisson Bleu Fume | $10.00 |
Smoked bluefish pate with toasted croutons
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| Salade Caesar a la Provencale | $9.00 |
Romaine lettuce, caesar dressing, capers and nicoise olives
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| Salade au Chevre | $9.00 |
Goat cheese and roasted red peppers with field greens and baby herbs
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| Entrees |
| Entrees come with pot au feu's warm french bread & butter. Salade verte - a mixture of seasonal greens with housemade mustard vinaigrette and raspberry balsamic vinaigrette |
| Pot au Feu | $29.95 |
Tender beef and chicken braised in a rich bouillon with a melange of fresh vegetables onions, leeks, carrots, celery, cabbage and red bliss potatoes. The meat and vegetables are separated from the b
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| Crepes du Jour | $19.95 |
Pot au feu presents two savory crepes - flipped, stuffed, rolled and baked with the chef's ever changing selection of fresh filling and sauce
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| Crepes Lulu | $19.95 |
Chef's selection of fresh vegetables rolled in a classic french crepe. Crepe batter contains egg
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| Quiche du Jour | $15.95 |
Inspired by the regions of france and made with the chef's choice of seasonal ingredients baked with fresh egg custard in a light pastry crust
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| Bouillabaisse Marseilles | $32.95 |
From the riviera - a variety of fin fish, whole shrimp, mussels, clams, potatoes and onions poached in a fragrant saffron and tomato broth. Served with aioli
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| Sole Amandine | $26.95 |
Filet of sole sauteed with lemon, butter, white wine and slivered almonds
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| Scrod Nature | $24.95 |
Fresh scrod baked with bread crumbs, lemon, white wine and butter
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| Saumon Citron | $28.95 |
Salmon filet, skinless and boneless, broiled with orange, lemon and lime butter garnished with mandarin orange
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| Swordfish Provencal | $30.95 |
Swordfish steak seared and served with tomato, garlic, calamata olives, green peppers and virgin olive oil
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| Coquilles St. Jacques et Crevettes Lorraine | $31.95 |
Jumbo shrimp and tender scallops baked with bacon, horseradish and sour cream sauce in a coquille shell
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| Shrimp Grenobloise | $25.95 |
Whole shrimp sauteed with lemon, butter, white wine and capers tossed with penne
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| Fruits de Mer et Homard au Penne | $34.95 |
Lobster, shrimp and scallops tossed with spinach, tomato, white wine & penne
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| Filet Mignon aux Champignons | $38.95 |
A thick filet mignon seared and served with a sauce of chanterelles, morels, cepes, shitake mushrooms and demi-glace
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| Steak Frites | $22.95 |
Quintessential french bistro steak pressed in cracked peppercorns, seared and served au poivre - with a stack of pommes frites accompanied by bearnaise dipping sauce
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| Tournedos Bearnaise ou Bordelaise | $34.95 |
Medallions of beef tenderloin seared and served with a choice of bordelaise or bearnaise sauce
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| Black Angus Steak a la Pot au Feu | $27.95 |
Black angus flat iron steak with a mellow garlic and parsley butter
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| Sirloin Eschallotes | $29.95 |
Sirloin steak seared and served with glazed shallot and chive butter
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| Veau Blaisdell | $29.95 |
Medallions of veal sauteed with garlic, tomato concasse, mushrooms, red wine and demi-glace
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| Boeuf a la Bourguignon | $32.95 |
Hearty chunks of beef marinated in red wine and spices, braised until tender, served with potatoes gratinee
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| D'Agneau Jardiniere | $31.95 |
A hearty lamb shank braised in red wine with tomato, onion, potato and carrot
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| Poulet Estragon | $19.95 |
Boneless and skinless breast of chicken sauteed and served with velvety tarragon sauce
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| Poulet Farci du Jour | $23.95 |
Boneless breast of chicken stuffed with daily specialities and served with sauce supreme
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| Foies de Volaille Lyonnaise | $16.95 |
Marinated chicken livers sauteed with white wine, madeira and julienned onions
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| Poulet Romarin et Limon | $19.95 |
A half chicken roasted with fresh rosemary and lemon
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| Caneton Framboise | $28.95 |
Duck breast slow roasted on the bone served with succulent confit duck leg sauced with a rich caramelized orange and raspberry reduction
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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