Petite Violette

Assorted local and French cheeses and cured meats.

Jumbo lump crab cake served with tangy mixed greens and our homemade sun-dried remoulade sauce.

6 plump escargots simmered in a sherried cream sauce topped with garlic parsley butter. Served on puff pastry.

Lobster, leeks, tomatoes, Boursin cheese, and lobster butter.

Mussels, shallots, parsley, butter, white wine, garlic, cream, and toast.

Brussels sprouts with sun-dried tomato remoulade sauce.

Topped with Parmesan and melted gruyere.

Grilled tuna, artichoke, red pepper, eggs, olives, field greens, potatoes, and pear vinaigrette.

Fresh field greens topped with Parmesan, tomato, red onion, and balsamic vinaigrette, house ranch or house blue.

Crisp romaine, Caesar dressing, shaved Parmesan and garlic croutons.

Fresh mushrooms and avocado tossed ina creamy avocado dressing. Served with sliced hearts of palm, in our house vinaigrette.

Spinach, apples, grapes, walnuts, and gruyere tossed in pear vinaigrette.

Vine ripe tomato, fresh mozzarella, basil, extra virgin olive oil, and 25-star balsamic.

6 steamed shrimp served with field greens, tomato, Parmesan and sun-dried tomato remoulade.

Arugula, crispy prosciutto, chevre cheese, and citrus vinaigrette.

Tagliatelle, asparagus, tomato, mushroom, Parmesan, and Pernod cream sauce.

Fresh jumbo diver scallops pan seared with beurre blanc. Served with whipped potatoes, and touched with hollandaise.

Grilled fillet of salmon topped with basil butter. Served with haricot verts and rice pilaf.

Fresh skin-on seared rainbow trout, rice pilaf, asparagus and parsley lemon caper butter.

Fresh skin-on seared rainbow trout, rice pilaf, asparagus, and parsley lemon caper butter with almonds.

Chilean sea bass served over whipped potato and topped with fresh sauteed spinach, tomato, garlic, and onion.

Grilled New Zealand lamb rack painted with a touch of mustard. Crusted with garlic and herb-flavored bread crumbs.

Chicken breast stuffed with turkey, ham, and Swiss cheese lightly breaded and fried.

Braised dark meat chicken, mushrooms, pearl onions, carrots, pommes puree, and red wine reduction.

Center cut filet of beef, covered with mushroom duxelles, and individually baked in fine pastry. Sauce bordelaise and bearnaise.

Aged hand-cut choice beef tenderloin grilled to order, with bordelaise and bearnaise sauce, pommes puree and haricot verts.

Grilled slices of beef tenderloin, peppercorn cream sauce, and fries.

Braised beef short rib, pommes puree, carrots, pearl onion, and mushroom in a burgundy wine sauce.

Pan-seared duck breast, sweet potato hash, haricot verts, and sauce griotte.

Pan-seared veal scaloppini with spinach ravioli, mushroom, and parsley lemon caper butter.

Petits classic breaded veal served with sauerkraut and pommes puree.

Bratwurst, knackwurst, and fried pork chop served on a bed of sauerkraut with Pommes puree, sweet mustard, and Dijon mustard.

Petite's famous bread pudding and vanilla bean ice cream.

Chocolate flourless cake and mousse with raspberry coulis.

Seasonal berries and cheesecake.

Grilled slices of beef tenderloin and peppercorn cream sauce fries. Served with choice of Soups and Salads.

Braised beef short rib, pommes puree, carrots, pearl onion, and mushroom in a burgundy wine sauce. Served with choice of Soups and Salads.

Chicken breast stuffed with turkey ham and Swiss cheese lightly breaded and fried. Served with choice of Soups and Salads.

Aged choice beef tenderloin grilled to order with bordelaise and bearnaise sauce, pommes puree, and haricot verts. Served with choice of Soups and Salads.

Pan seared foie grass and sauce calvados. Served with choice of Soups and Salads.

Assorted local, French cheeses, and cured meats.

Jumbo lump crab cake served with tangy mixed greens and sun dried remoulade sauce.

Lobster, leeks, tomatoes, Boursin cheese, and lobster butter.

Six plump escargots simmered in a sherried cream sauce topped with garlic parsley butter and served on puff pastry.

Brussel sprouts with sundried tomato remoulade sauce.

Pan seared foie grass and sauce calvados.

Mussels shallots, parsley, butter, white wine, garlic, cream, and toast.

Grilled New Zealand lamb rack painted with a touch of mustard. Crusted with garlic and herb flavored bread crumbs.

Center cut filet of beef and covered with mushroom duxelles and individually baked in fine pastry. Sauce bordelaise and bearnaise.

Grilled slices of beef tenderloin and peppercorn cream sauce fries.