Dinner at Le Figaro is meant to be leisurely. Savor our signature dishes such as Escargots, Bastilla, Chateaubriand, Dover Sole, Duck a l'Orange, Frog Legs, and Rack of Lamb, or one of our revolving specialties created by Chef Rachid. Our gourmet cuisine is affordably priced, and we have an extensive wine list to compliment your meal.

Hors D'Oeuvres

Bastilla: Moroccan pastry stuffed with chicken and almonds

Coquilles St. Jacques: Scallops in creamy white wine sauce

Champignons Farcis: Mushrooms stuffed with spinach and topped with cheese

Cœurs de Palmier au Gratin: Hearts of palm covered with creamy sauce and cheese

Cœurs d’Artichauts Farcies: Artichoke hearts stuffed with seafood and topped with cheese

Cocktail de Crevettes: Shrimp cocktail

Escargots de Bourgogne: Snails in garlic butter

Soupes - Salades

Bisque d’Homard: Lobster Bisque

Soupe à l'Ail: Garlic soup

Soupe à l’Oignon: French onion soup

Soupe du Jour: Soup of the day

Salade aux Epinards: Fresh spinach salad

Salade de Cœurs de Palmier: Hearts of palm salad

Caesar Salad

Viandes

All entrées include vegetable of the day, potato or rice, and house salad.

Filet Mignon Béarnaise: Filet mignon with béarnaise sauce

Filet Mignon au Poivres et Cognac: Filet mignon smothered with cracked black pepper and topped with cognac sauce

Filet Mignon aux Trois Sauces: Sliced filet mignon with béarnaise, peppercorn and Portobello mushroom sauce

Escalopes de Veau Oscar: Veal medallions with seafood, asparagus and béarnaise sauce

Escalopes de Veau aux Champignons - Portobello: Veal medallions with creamy Portobello mushroom sauce

Tournedos de Porc aux Prunes: Pork medallions with plum sauce.

Entrecôte - Café de Paris: New York strip with herb butter (pictured)

Tournedos de Porc aux Trois Sauces: Pork medallions with béarnaise, peppercorn, and Portobello mushroom sauce

Poissons

Shrimp and Scallops Newburg: Shrimp with scallops sautéed in butter and Newburg sauce

Tilapia - Grenobloise: Tilapia with lemon caper butter sauce

Tilapia au Champagne: Tilapia with creamy champagne sauce

Cuisses de Grenouilles Provencale: Frog legs with provencale sauce

Végétarien

Pâtes aux Champignons Portobello: Pasta with creamy Portobello mushroom sauce and assorted vegetables

Volailles

Suprêmes de Volaille Béarnaise: Marinated chicken breast, charbroiled with béarnaise sauce

Suprêmes de Volaille aux Champignons Portobello: Chicken breast with creamy Portobello mushroom sauce

Suprêmes de Volaille aux Champagne : Chicken breast with creamy champagne sauce

Suprêmes de Volaille aux Câpres: Chicken breast with creamy lemon caper sauce.

Canard à l’Orange ou aux Framboises: Duck breast with orange or raspberry sauce

Spécialités Maison

Chateaubriand "Jardinière" pour deux: Filet mignon carved tableside for two

Carré d’Agneau "Figaro" pour deux: Chef Rachid’s rack of lamb carved tableside for two (pictured)

Dover Sole "Meunière": Imported Dover sole with lemon butter sauce

Dover Sole "Grillée": Imported Dover sole charbroiled with béarnaise sauce

Desserts

Our dessert menu changes daily. It often features seasonal fruits and homemade, traditional French desserts such as Crème Brûlée, tarts, sorbets and other specialities.

Please note, Le Figaro prides itself on the finest cuisine, therefore the menu is subject to change based on the availability of fresh ingredients.

Banquet Facilities are available for any occcasion. Call 309.786.4944.