| Cheeses |
| Served with toasted baguette, fresh and dried fruit |
| 1 Rosey Goat |
| Semi-soft Goat cheese, mildly nutty with tones of Rosemary |
| Spain |
| 2 Port Salut |
| Smooth cow milk cheese, with a velvety finish |
| France |
| 3 Port Wine Derby |
| White Stilton,
cow milk, Made with Port wine |
| England |
| 4 Old Dutch Master |
| Hard cow milk cheese, traditional Gouda |
| France |
| 5 Brie Presidente |
| Buttery cow milk cheese, creamy, earthy |
| France |
| 6 Smoked Holland Gouda |
| Lightly
smoked, smooth and delicious Holland |
| Choice of 3 $14 ~OR~ Choice of 4 $17 |
Les Deserts |
Crème Brulee Du Jour |
| Rich and-infused Chef’s Choice for a weekly Crème Brulee |
| 11 |
| Molten Chocolate Voodoo |
| A spiced soufflé like chocolate cake with Molten chocolate Center, served with Crème Anglaise (Allow 15 minutes) |
| 12 |
| Crème Brulee Traditionelle |
| Rich Tahitian vanilla bean |
| 11 |
| Tarte aux Pommes |
| Freshly baked apples layered in a puff pastry shell topped with vanilla ice cream and caramel sauce |
| 11 |
| Crepe du Jour |
| Two Crepes Bretonne filled with Almond paste and cream Patissiere, topped with berries and warm orange suzette sauce |
| 12 |
| Poached Pear a la Sophie |
| A seasonal Pear poached in sweet Burgundy wine citrus, filled with almond paste meringue, with Burgundy syrup |
| 12 |
| Starters |
| Alsaçienne Onion Tarte |
| Sweet crust baked onion tarte filled with caramelized onion, mixed with apple wood smoked bacon and finished with a Gruyere gratinée. Served With Green Salad |
| 11 |
| Sophie’s thin crust flatbread |
| Chef’s weekly creation |
| 13 | Escargots |
| Burgundy reduction, garlic, herbs, butter, fresh baguette |
| 11 |
| *Moules Poulettes |
| Large tender steamed mussels with white wine, garlic, shallot, and touch of cream finished with fresh herbs |
| 14 |
| Brie en Crôute |
| French Brie, toasted almond, puff pastry, port reduction, toasted baguette |
| 11 |
| *Artisan Pâté |
| Smooth and delicious duck pate liver combined with Cognac, Madeira, truffle oil, grainy mustard and toasted baguette |
| 11 |
| *Petite Crab Cakes |
| Four petite crispy crab cakes, bell pepper, chive, extra virgin olive oil, sun dried-tomato aioli |
| 11 |
| Moules Poulettes |
| * Large tender steamed mussels with white wine, kefir lime leaf, garlic, shallot, and touch of cream finished with fresh herbs |
| 13 |
| Frites à la Parisienne |
| * Crispy shoestring potatoes served with a roasted sun dried-tomato aioli |
| 7 |
| Lighter Fare |
| *Quiche |
| Chef's flavorful daily creation with choices of a house salad or today's soup or pommes frites |
| 13 |
| *Crepe Parisian |
| Chef's flavorful daily creation of hand rolled Paris style crepes with choices of a house salad or today's soup or pommes frites |
| 13 |
| *Traditional Artisinal Large Crepe Bretonne |
Pulled Pork Crepe -One large hand crafted Brittany style crepe with slow braised pulled pork, carmelized apple and oinion, served with a sweet apple reduction sauce |
| Cheese & Ham Crepe -One large hand crafted Brittany style crepe with cured ham julienne, Swiss Gruyere Cheese topped with Soubise sauce |
| Served with choices of house salad, today's soup or pommes frites |
| 13 |
*Le Sandwich de Poulet |
| Pan seared marinated breast of chicken with creamy French Brie Shitake mushrooms sauce, Iceberg lettuce, organic heirloom tomato served on Focaccia bread. Served with choice of house salad, soup du jour or pommes frites |
| 13 |
| *Le Sandwich de Saumon |
| Pan seared Scottish salmon with a light creamy French Brie, Shitake mushroom sauce, Iceberg lettuce, tomato served on Focaccia bread with choice of salad, soup du jour or pommes frites |
| 14 with Lobster Bisque or French Onion Soup Add 4 |
| Entrees |
| Traditional Coq au Vin |
| Braised all natural half chicken, red wine reduction, lardon, mushroom, mirepoix, demi-glace served with French au gratin potatoes |
| 23 |
| Le poisson du Jour |
| Daily chef ’s selection |
| Market Price |
| *Sphie's Coquilles |
| Pan seared sea scallops served with bell pepper cream sauce, Peruvian purple mashed potatoes and miniature vegetables |
| 29 |
| *Magret de Canard aux Abricots |
| Crispy skinned
Duck Breast Atop apricot gastrique served on Duck Confit Rissoto and miniature vegetables |
| 27 |
| *Beef Bourguignon |
| Choice angus filet tips, burgundy wine, demi, lardon, mushroom, pearl onion, haricot vert, crispy potato |
| 25 |
| *Rainbow Trout |
| Murat style fillet of Rainbow trout with citrus beurre blanc, served with artichoke heart, glazed Cippolini onions and miniature vegetables |
| 23 |
| Entrees are served with House Salad, Venezia Bakery| French Rolls, and Olive Oil with a drop of Balsamic Vinegar |
| House Specialty | |
| Duck Confit Cassoulet | |
| Slow cooked duck leg, Schriener’s lamb sausage and pulled ham hock meat in cast iron Le Creuset with simmered white beans | |
| 26 | |
| Steakhouse Entrees |
| A la Carte |
|
*Carre d'Agneau *Twelve-ounce imported bone in New Zealand Lamb Rack |
| 35 |
|
*Poitrine de Porc Forrestiere Crispy Panko crusted pork tenderlion, stuffed with fine herbs goat cheese, atop mushroom sauce forrestiere, served with Napoleon ratatouille |
| 25 |
| *Pave de
Boeuf *Eight-ounce Choice center cut Filet Mignon |
| 32 |
| *Daniel
Western Ranch Steak Frites *Flatiron Steak with Bordelaise sauce and Pomme frites |
| 20 |
| Sauces: Wild Rosemary Demi, Port Demi or Brandied Green Peppercorn Cream |
| Sides |
| Au Gratin Potato |
| Pommes Frites |
| Sautéed Asparagus |
| Napoleon Ratatouille |
| Miniature Vegetables |
| Duck Confit Risotto |
| Purple Mashed Potatoes |
| 6 |
| Soups & Salads |
| Lobster Bisque |
| Delicious, creamy, velvety lobster broth with a dash of Cognac and lobster meat |
| 11 |
| French Onion |
| Traditional style, caramelized onions in a Sherry broth topped by toasted baguette and Gruyère cheese, gratinée |
| 8 |
| Today's Soup |
| Chef's creation |
| 7 |
| *Organic Salmon Salad |
| Organic Scottish salmon, brushed with Suzette glaze atop California grown Butter lettuce, Romaine with marinated grape-tomatoes and Portobello, European cucumbers and julienne yellow bell pepper. Served with a side of honey-mustard or house dressing |
| 14 |
| *Daniels Western Ranch Flatiron Steak Salad |
| Sliced, marinated choice flatiron steak atop California grown Butter lettuce, Romaine with marinated grape-tomatoes and Portobello, European cucumbers and julienne yellow bell pepper. Served with a side of honey-mustard or house dressing |
| 16 |
| Duck Leg Confit Salad |
| Slow cooked duck leg atop California grown Butter lettuce, Romaine with marinated grape-tomatoes and Portobello, European cucumbers and julienne yellow bell pepper. Served with a side of honey-mustard or house dressing |
| 14 |
| Crab Cake Salad |
| Dungeness 3 oz. crab cake topped with California goat cheese atop California grown Butter lettuce, Romaine with marinated grape-tomatoes and Portobello, European cucumbers and julienne yellow bell pepper. Served with a side of honey-mustard or house dressing |
| 13 |
| House Salad |
| Mixed greens, croutons, pickled red onion, preserved lemon-coriander vinaigrette |
| Large 7 Small 3 |
* Maricopa County Health Department requires by law to notify that
consuming raw or uncooked meats, poultry, eggs, seafood, shellfish
may increase your risk of food borne illness, especialy if you have
any medical conditions.
**Please notify your server or manager if you have any allergies to any foods of any kind.
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**Please notify your server or manager if you have any allergies to any foods of any kind.
Home | Hours | Wine & Spirits Menu | Lunch & Dinner Menu | Happy Hour Menu | Special Events| Photos | Catering | Directions/Map