Hors D'Ouevres Menu

Choose from among these popular Passed Appetizers:

Assiette de Charcuterie -

Our best homemade blood sausage, pulled pork, and kielbasa served with cornichons and pearl onions, all speared on a decorative toothpick.
Rillettes aux Deux Porc -

Slices of crusty baguette coated with Dijon mustard and a rillette made of pureed St. Louis style and Kansas City style barbequed pork. Cornichons are added for that decorative touch.
Tartiflette -

A slice of boiled new potato topped with a tiny chip of bacon and a wedge of Reblochon cheese. Straight to you from the French Alps!
Anneaux D’Oignon -

Petit onion rings drizzled with our famous Bernaise sauce.
Catfish Fume avec des Capres et de L’Aioli -

Slices of smoked catfish topped with aioli and decorated imaginatively with capers.
Gator Tail en Brioche -

A simple slice of fresh brioche soaked in garlic butter and topped with a generous cut of Florida Everglades fresh water Alligator tail.

Classic Chez BBQ Dinner

Assiette de Charcuterie -

A tasting plate of our best homemade blood sausage, pulled pork, and kielbasa terrine, served with cornichons and pearl onions.
Cassoulet -

This old winter favorite features tarbais beans, confits of duck legs and duck gizzards, duck, duck and garlic sausages, pork belly, duck, demi-glace, duck fat, and more duck.
Alpagué Vert aux Truffes -

Collard greens with shaved truffles.
Ribs avec Bernaise Sauce -

Our house specialty! A full slab of beef or pork spareribs served with our Bernaise sauce.
Mousse au Citron - Menton lemon mousse with lemon balm syrup.

Classic Prix Fixe Chez BBQ Dinners

1. Feral Pig Dinner
First offered Sunday, July 23, 2006

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Barbeque sauvage de Cochon – Local feral pig, slaughtered in our own humane society approved abattoir. Served with blood sausages and a lovely summer salad.
Le Pudding de Riz de Végétalien - Fresh rice pudding from our neighbors "The Puddin' Shack". Available in a wide variety of flavors.

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2. Foie Gras Dinner
First offered Wednesday, August 23, 2006

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Pate de Foie Gras - made from Chef's own force fed geese. Served with crusty French bread and your choice of BBQ, Honey Mustard, or Sweet and Sour dipping sauces.
Foie Gras a Clouté le Porc Tiré - Our best pulled pork combined with the finest local Foie Gras. What could be better!
Alpagué Vert avec Slivered Foie Gras - Our classic well boiled and heavily corn syruped Collard greens served with tiny slivers of local Foie Gras.
Sorbet au Melon de Cavaillon - Melon sorbet made from the famous Cavaillon melons.

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3. Le Légume a Bourré Coon Dinner
First Offered: Tuesday, September 5, 2006

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Le Legume a Bourre Coon - this hearty stew is made with broad beans, root vegetables and the finest local road kill. Served with crusty baguette and a snackin' plate of ribs, kielbasa, and chicken wings.
Crème Brulee aux Potatoes Doux - Sweet potato crème brulee.

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4. Gauloise Smoked Pork Rib Dinner
First Offered: Thursday, September 7, 2006

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Gauloise A Fumé des Côtes - Savour the complex flavours of Fresh Pork Ribs smoked using the finest imported Gauloise cigarettes. This meal is complimented nicely by our Anneaux d’Oignon and our classic collard greens.
Sacher Torte – Chocolate cake made with the finest chocolate and apricot jam.

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5. Bleu d’Auvergne Dinner
First Offered: Saturday, October 14, 2006

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This cheese heavy meal includes a walnut and blue cheese salad, spareribs with blue cheese dippin’ sauce, a warm blue cheese tart and the ubiquitous collard greens.
Sorbet au Melon de Cavaillon - Melon sorbet made from the famous Cavaillon melons.

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6. Truffle Dinner 1
First Offered: Thursday March 8, 2007

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Our best Indiana Fairground Ribs studded with slivered truffle and coated in the sweet caramel smoothness of DeVille's Cola Sauce. Comes with Cola Steamed Collard Greens and a savory Apple Tarte Tatin served with Cola-mustard sauce. 2 litres of Cola are thrown in for free.
Profitterrole au Chocolat - These dainty little éclairs will impress your guests and melt in your mouth.

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7. Truffle Dinner 2
First Offered: Friday, March 9, 2007

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This meal features poisson-chat (that’s catfish to you) and truffles in a potato jacket, and smoked pulled pork on truffled orzo. Comes with a complimentary bottle of our house red.
Gateau St. Honoré – This Gateau features a layer of puff pastry, a ring of tiny éclairs, and a rich filling of custard and cream. Topped with seasonal fruit.

Dessert Platter
Pick any four desserts:

Profitterrole au Chocolat - These dainty little éclairs will impress your guests and melt in your mouth.
Sacher Torte - Individual sized Sacher Tortes made with the finest chocolate and apricot jam.
Gateau St. Honoré - Each single serving sized gateau comes with a layer of puff pastry, a ring of tiny éclairs, and a rich filling of custard and cream. Topped with seasonal fruit.
Tarte Tatin aux Potatoes Doux - Individual sized portions of our beloved Up-side-down sweet potato tart.
Sorbet au Melon de Cavaillon - Melon sorbet made from the famous Cavaillon melons. Sent to us straight from the vine by Antoine’s brother.
Mousse au Citron - Menton lemon mousse with lemon balm syrup.
Crème Brulee aux Potatoes Doux - Sweet potato crème brulee. 

Le Pudding de Riz de Végétalien -Fresh rice pudding from our neighbors.