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La Petite Folie

  • RatingAvg. Dinner Entrée
    $$$$$Greater than $25
    $$$$$18.01 - $25
    $$$$12.01 - $18
    $$$7.01 - $12
    $Less than $7
  • French
  • 1504 E 55th St, Chicago IL60615 41.795516 -87.589454
  • (At S Harper Ave)
  • click map to interact
  • (773) 493-1394
  • 0

Les Entrees

Soup Du Jour     7.00
Alsatian Onion Tart With Gruyere Cheese marinated cabbages and carrot threads    7.50
Frisee Salad With Roquefort Cheese roasted pear, toasted hazelnuts and brioche croutons; sherry hazelnut vinaigrette    8.50
Crudite Salad marinated beets, celeri remoulade and carrot threads with herbed mustard vinaigrette    7.50
Spinach Salad With Smoked Duck green apple and walnut compote; blackcurrant walnut vinaigrette    8.50
Salad Of Boston And Red Leaf Lettuces cherry tomatoes, artichokes and hearts of palm; herbed mustard vinaigrette    7.50

Les Omelets Trois Oeufs

Three Cheeses three-egg omelet filled with french goat's cheese, parmesan cheese and gruyere cheese    9.50
Smoked Salmon three-egg omelet filled with norwegian smoked salmon    12.50
Jardin three-egg omelet filled with spinach, artichokes and asparagus tips    10.00

Les Vegetariens $10.50

Vegetable Paella eggplant and squashes with saffron rice, artichokes, red peppers, black beans and peas  
Rustic Spinach Pizza carmelized onions, tomato basil compote, gruyere and parmesan cheeses  

Les Poissons Et Les Fruits De Mer

Sauteed Sea Scallops braised spinach, potato galette and herbed citrus butter    16.00
Roasted Filet Of Fresh Atlantic Salmon fresh asparagus, pasta al nero and light chive cream sauce    14.50
Shrimp Paella sauteed shrimp over vegetable paella    15.50
Pan-Seared Filet Of Ruby Red Trout ratatouille provencal and herbed polenta; port shallot sauce    14.50
Salmon Carpaccio With Lime And Dill marinated salmon with mango and capers    11.00

Les Viandes Et Les Volailles

Chicken Crepes chicken with tomatoes, mushrooms and cream folded in handmade crepes; with french green beans    13.00
Duck Mousse With Sauternes smooth pate served with onion confit, cornichons and brioche toast    8.50
Chopped Beefsteak On Toasted Brioche with roquefort or gruyere or montrechet (goat's cheese). french green beans and potato wedges; green peppercorn sauce    14.00
Sausages And Sauerkraut boudin blanc and smoked bratwurst over french sauerkraut with steamed potatoes    13.00

Les Entrees

Soup Du Jour     7.00
Alsatian Onion With Gruyere Cheese salad of marinated red cabbage and carrot threadss    7.50
Cassolette Of Escargots with wild mushrooms, shollots and cream    9.50
Spiced Crab Croquettes sauce tartare amd small salad of dressed arugula    12.50
Salmon Carpaccio With Lime And Dill marinated salmon with mango and capers    11.00
Duck Mousse With Sauternes smooth pate served with onion confit, cornichons, french mustard and brioche toast    9.50
Pan-Seared Foie Gras roasted pear, brioche toast and belgian endive salad, port shallot sauce    17.00

Les Salades

Smoked Duck And Spinach Salad green apple and walnut compote; blackcurrant walnut vinaigrette    8.50
Salad Of Boston And Romaine Lettuces tomatoes, artichokes, hearts of palm and nicoise olives; herbed mustard vinaigrette    7.50
Crudite Salad marinated beets, celeri remoulade and carrot threads with herbed mustard vinaigrette    7.50
Frisee Salad With Roquefort Cheese roasted pear, toasted hazelnuts and brioche croutons; sherry hazelnut vinaigrette    8.50

Les Vegetariens

Autumn Vegetable Flan butternut squash, parsnip and broccoli flans; compote of spaghetti squash with spinach, orange and pistachios; spiced butternut squash coulis    18.00
Wild Mushroom Crepes sautéed wild mushrooms finished with port, cream and fresh herbs and folded into handmade crepes    19.00

Les Poissons Et Les Fruits De Mer

Matelote Of Salmon salmon poached in red wine with root vegetables served with french green beans and herbed paprdelle; wild mushroom sauce    20.00
Whole Trout Grenobloise poached with shallots and white wine and strewn with french green beans and toasted almonds, capers, lime and browned butter    23.00
Roasted Swordfish Steak ratatouille provencal and green herb citrus sauce    24.00
Napoleon Of Sole filled with wild mushroom duxelle and served with pasta al nero and fresh asparagus; light tomato cream sauce    25.00
Herb-Crusted Jumbo Sea Scallops brussels sprouts, glazed carrots and steamed potatoes, beurre blanc with fresh herbs    28.00

Les Viandes Et Les Volailles

Chicken Braised With Tarragon Tomatoes And White Wine Vinegar braised potatoes and fresh asparagus    19.00
Magret De Canard (Breast Of Moulard Duck) french green beans and pumpkin flan in baby pumpkin; port shallot sauce    25.00
Roasted Breast Of Pheasant red cabbage flammande, brussels sprouts and glazed carrots; peppered currant sauce    27.00
Alsatian Choucroute traditional french sauerkraut garnished with pork chop, sausage and steamed potatoes    24.00
Pan-Seared Ribeye Steak wild mushrooms and cream in potato pastry cup; french green beans    29.00
Beef Parmentier pulled beef rib meat with pureed potatoes, glazed carrots, pearl onions and button mushrooms    22.00
Rack Of Lamb Pauillac herb-crusted rack of lamb with herbed polenta and ratatouille provencal; cognac bordelaise sauce    28.00

Dessert

Apple Tart Tatin the tatin sisters' classic caramelized, upside-down apple tart with french vanilla ice cream    8.00
Belgian Chocolate Torte chantilly cream and chocolate sauce    9.00
Pear And Blackberry Crumble french vanilla ice cream    8.00
Pumpkin Mousse Torte pumpkin mousse over spiced pumpkin cake, dark chocolate sauce    7.50
Creme Brulee made with madagascar vanilla    8.00
Mixed Fresh Berries pink guava sorbet    8.00

Dessert Wine

2006 Sauternes cantegril, bordeaux    7.50
2010 Muscat De Beaumes De Venise domaine de fenouillet, rhone valley    7.00

Prixe Fixe $32

Soup Du Jour   
Salad Of Boston And Red Leaf Lettuces tomatoes, artichokes and hearts of palm and nicoise olives; herbed mustard vinaigrette  
Alsatian Onion Tart With Gruyere Cheese salad of marinated carrots and red and white cabbages  

Prixe Fixe $32

Matelote Of Salmon salmon poached in red wine wirh root vegetables, served with green beans and herbed papardelle; wild mushroom sauce  
Chicken With Tarragon, Tomatoes And White Wine Vinegar fresh asparagus and braised red potatoes  
Beef Parmentier pulled beef rib meat with pureed potatoes, glazed carrots, pearl onions and button mushrooms  
Autumn Vegetable Flan butternut squash, parsnip and broccoli flans; roasted spaghetti squash with spinach, orange, parsley and pistachios; butternut squash coulis  

Prixe Fixe $32

Apple Tart Tatin french vanilla ice cream  
Belgian Chocolate Torte chantilly cream and chocolate sauce  
Mixed Fresh Berries fresh mint and pink guava sorbet  

 

La Petite Folie
1504 E 55th St
At S Harper Ave
(773) 493-1394
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