| Le Lyonnais |
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Daily Specials also available.
We accomodate any dietary need.
Call about Holiday Menus
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| Dinner Menu |
| LES SOUPES |
| Vegetable Bisque | | $4.00 |
| Soup de Poisson Marseillaise - flavorful fish soup | | $5.00 |
| Consommé - onion soup | | $4.00 |
| Soupe a l'oignon Gratinee Lyonnaise - onion soup baked with Swiss cheese | | $4.95 |
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| FIRST COURSE APPETIZERS |
| Escargots a la Bourguignonne (6) | | $7.95 |
| Pate Campagnard Maison | | $6.50 |
| Vegetarian Quiche | | $4.95 |
| Shrimp Cocktail | | $7.95 |
| Cucumber Provençale - fresh tomatoes concasse, black olives, anchovie and olive oil | | $4.95 |
| Smoked Salmon or Gravad Lax - salt cured salmon | | $7.95 |
| Salade Petite or Grande - when salad is the only requirement | $3.25 / | $5.75 |
| Hors d'oeuvre Sample - Pate, Quiche, and Salmon with lentils and crudité served with house mustard vinagrette | | $8.95 |
| Special du jour |
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| BISTRO MENU - A LA CARTE |
| garnished with vegetables and a starch |
| Warm Chicken Emince - Salade composé with a walnut-prune dressing | | $11.95 |
| Pasta - served with shrimp or chicken | | $12.95 |
| Grilled Pork Medaillon - lightly sauced with a sweet-sour Rasberry coulis | | $12.95 |
| Warm Poached Salmon St. Jacques - in a capers and herbs dressing | | $12.95 |
| Grilled Brochette of Chicken - with a light orange flavor glaze | | $12.95 |
| Grilled Sirloin Minute Steak Maitre d' Hotel | | $13.95 |
| Braised veal or beef in torilla chemise | | $12.95 |
| Filet of Sole meuniere | | $12.95 |
| Free Range Roasted Chicken au Jus, fines herbes - naturally raised chicken with herbs | | $13.95 |
| Vegetable Quiche | | $10.95 |
| Crepe Jardiniere - filled with vegetables, rice and lentils. | | $10.95 |
| Pasta Nicoise - served with fresh tomatoes concassee, seasonal vegetables and Olive oil | | $10.95 |
| Vegetarian Plate - arrangement of vegetables, a starch and lentiles | | $13.95 |
| Eggs au Gratin Surprise Gérard | | $9.75 |
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| VEGETARIAN ENTREES |
| Quiche | | $10.95 |
| Crepe Jardiniere - filled with vegetables, rice and beans | | $9.95 |
| Pasta Nicoise - served with fresh tomatoes concassee, seasonal vegetables and Olive oil | | $9.95 |
| Vegetarian Plate - arrangement of vegetables, a starch and beans | | $12.95 |
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| HOUSE SPECIALTIES |
| The following entrees include a house salad, and are served with a starch and vegetables |
| FRUITS DE MER |
| Poached Sole Nicoise - crushed tomatoes, sweet Basil, mushrooms and shrimp. | | $15.95 |
| Sole Jacques Cousteau - poached in a fish veloute with mushrooms and shrimp. | | $16.95 |
| Shrimp Saute en Persillade - a delicate saute of garlic, parsley and white wine. | | $18.95 |
| Truite en Chemise - trout seared and wrapped in a mushroom filled crepe, flavored with citrus. | | $17.95 |
| Truite au Bleu - poached trout in Court Bouillon garnished with caper-berries and shrimp. | | $17.95 |
| Salmon Maitre d'Hotel - grilled with a lemon and herb seasoning. | | $18.00 |
| Salmon Duglere - poached, served over fresh tomatoes, herbs and a sprinkle of lemon juice. | | $18.00 |
| Coquille St. Jacques - scallops and mushrooms in a light lemon fish veloute. | | $18.95 |
| Ragout de Fruits de Mer Gratinee - scallops, shrimp and lobster in a delicate fish reduction. | | $21.95 |
| Fish Special of The Day - see card |
| VERY, VERY FRENCH |
| Veal Kidneys au Cognac - sauteed and served in demi-glaze and Cognac | | $18.75 |
| Calf Brains Grenobloise - sauteed with lemon, capers and mushrooms | | $18.75 |
| Sweetbreads a la Gerard - prepared with olives, mushrooms and Port wine | | $21.95 |
| Chicken Livers - sauteed with garlic and fines herbes | | $16.95 |
| LES VOLAILLES |
| Breast of Chicken Savoyarde - a favorite served in a Bechamel legere of white wine and mushrooms topped with a Swiss Cheese crust. | | $15.95 |
| Coq au Vin braise au rouge - mushrooms and red wine. | | $16.95 |
| Breast of Chicken Supreme Grand Marnier - served with a delicate orange sauce. | | $17.95 |
| Breast of Chicken au Curry Creole | | $17.95 |
| Roast Duck Braise Financiere - half roast duck served with olives, mushrooms and demi-glaze. | | $19.95 |
| Roast Duck l'Orange - half roast duck served with a sweet-sour fruit clafoutis sauce. | | $19.95 |
| Cornish Hen Veronique - grilled Hen flavored with white wine and grapes. | | $17.95 |
| Magret de Canard en Aiguillettes - breast of duck. (see card) | | $21.95 |
| LES VIANDES |
| Casserole Bonne Maman du Jour - see card. | | $15.95 |
| Pork Loin Grille Fantaisie du Chef - see card. | | $17.95 |
| Grilled Sirloin Minute Steak Maitre d'Hotel | | $15.95 |
| Grilled Sirloin Steak | | $22.95 |
| Sirloin Steak Flambe - coated with crushed black peppercorns and flamed with cognac. | | $24.95 |
| Grilled Beef Tournedos - fillet mignon | | $23.95 |
| Rack of Lamb - grilled with Herbes de Provence | | $22.95 |
| Mixed Grill - Tournedos and Lamb en Bouquitiere | | $24.95 |
| Chateuabriand - for one or two persons | market price | |
| Beef Wellington - beef tenderloin in a flaky crust (24 hour notice required) | market price | |
| Veal Special - see card |
| Side Order - Sauce Bearbause or Sauce Bordelaise | | $1.95 |
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