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La Petite Folie

  • $$$$
  • French
  • 1504 E 55th St, Chicago IL60615 41.7955155 -87.5894544
  • (At S Harper Ave)
  • click map to interact google maps
  • (773) 493-1394
  • 0

Lunch

Les Entrees

Soup Du Jour    6.50
Alsatian Onion Tart With Gruyere Cheese small salad of marinated red cabbage   7.50
Frisee Salad With Roquefort Cheese roasted pear, toasted hazelnuts and brioche croutons; sherry hazelnut vinaigrette   8.50
Smoked Duck With Black Plums, Green Grapes And Walnuts baby spinach dressed with champagne vinaigrette   8.50
Crudite Salad marinated beets and herbed carrot threads with bouquet of mixed field greens   7.50
Asparagus Vinaigrette fresh asparagus with french green lentils and cherry tomato compote; herbed mustard vinaigrette   8.00
Salad Of Mixed Field Greens glazed cranberries, toasted walnuts, english cucumbers and blackcurrant walnut vinaigrette   7.00

Les Omelets Trois Oeufs

Tomato And Goat’s Cheese three-egg omelet filled with french goat’s cheese and warm tomato basil compote   9.50
Wild Mushroom three-egg omelet filled with sautéed wild mushrooms and fresh herbs   10.50
Smoked Salmon three-egg omelet filled with norwegian smoked salmon   12.50
Spinach, Gruyere Cheese And Andouille Sausage    10.00
All Of Our Omelets Are Served With Cherry Tomato Compote, Chive Cream And Toasted Baguette. For Egg White Omelets, Please Add $2.50.

Les Poissons Et Les Fruits De Mer

Sauteed Sea Scallops braised spinach and white rice pilaf; herbed citrus butter   16.00
Shrimp Pappardelle shrimp simmered with tomatoes, mushrooms, cream and fresh herbs; served over wide pasta   15.50
Pan-Seared Ruby Red Trout french green beans and chinese forbidden rice; port shallot sauce   14.50
Hazelnut-Crusted Filet Of Atlantic Salmon french green beans, pasta al nero and light chive cream sauce   15.00
Salade Nicoise cherry tomato compote, lemon potato salad, french green beans, capers and hard-boiled egg   16.50

Les Viandes Et Les Volailles

Chicken And Wild Mushroom Crepes finished with port, cream and fresh herbs; french green beans   14.00
Duck Mousse With Sauternes smooth pate served with onion confit, cornichons and brioche toast   8.50
French Sausages With Warm Potato Salad boudin blanc and andouille sausages with dijon mustard   14.00
Chopped Beefsteak On Toasted Brioche With Roquefort Or Gruyere Or Montrachet (Goat’s Cheese) french green beans and potato wedges; green peppercorn sauce   14.00
Pan-Seared Butt Steak french green beans, chive-pureed potatoes and port shallot sauce   16.50
Split Plate Charge Is $3 For First Courses And Desserts And $5 For Main Courses.

 

Dinner

Les Entrees

Soup Du Jour    6.50
Alsatian Onion Tart Gruyere Cheese small salad of marinated red cabbage   7.50
Escargots Persillade burgundian grand helix snails sautéed with butter, garlic and fresh herbs and served over braised spinach   8.50
Crab Croquettes crab cakes with sauce tartar and arugula salad   13.50
Duck Mousse With Sauternes smooth pate served with onion confit, cornichons, french mustard and brioche toast   8.50
Black Mussels With White Wine black mussels in white wine cream sauce with tomatoes and fresh herbs   9.50
Pan-Seared Foie Gras On Brioche Toast roasted pear, belgian endive salad, port shallot sauce   17.00

Les Salades

Smoked Duck With Black Plums, Green Grapes And Walnuts baby spinach dressed with champagne vinaigrette   8.50
Salad Of Mixed Field Greens glazed cranberries, toasted walnuts and english cucumber; blackcurrant walnut vinaigrette   7.00
Frisee Salad With Roquefort Cheese roasted pear, toasted hazelnuts and brioche croutons; sherry hazelnut vinaigrette   8.50
Asparagus Vinaigrette fresh asparagus with french green lentils and cherry tomato compote; herbed mustard vinaigrette   8.00
Crudite Salad marinated beets and herbed carrot threads with bouquet of mixed field greens   7.50

Les Vegetariens

Roasted Spaghetti Squash With Spinach orange, parsley and pistachios in acorn squash ring; butternut squash coulis   17.00
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 onions, leeks and celery and served with herbed papardelle; wild mushroom cream sauce   23.00
Pan-Seared Wild Striped Bass braised spinach with andouille sausage in artichoke heart; sauce espagnole   25.00
Sesame-Crusted Filet Of Fresh Cod broccoli florets and chive-pureed potatoes; green peppercorn sauce   25.00
Tuna Loin With Black Pepper Crust fresh asparagus and french green lentils tomato basil compote   26.00
Whole Trout Grenobloise poached with shallots and white wine and strewn with french green beans and toasted almonds, capers, lime and browned butter   24.00
Pan-Seared Jumbo Sea Scallops zucchini and pasta custard, ratatouille provencal, port shallot sauce   27.00

Les Viandes Et Les Volailles

Chicken Braised With Tarragon, Tomatoes And White Wine Vinegar french green beans and braised red potatoes   19.00
Magret De Canard sliced breast of duck with french green beans and chinese forbidden rice scented with sesame oil and almonds; port shallot sauce   24.00
Breast Of Pheasant Roasted With Forest Honey roasted pear filled with gingered carrot puree and compote of white and wild rice with broccoli and dried cranberries; green peppercorn sauce   27.00
Beef Daube Savoyard beef stewed with red wine and root vegetables, pureed potatoes with gruyere cheese and compote of broccoli florets and braised savoy cabbage   24.00
Roasted Filet Of Beef Tenderloin potato cups filled with sauteed wild mushrooms; pink peppercorn sauce   29.00
Lamb Pauillac herb-crusted rack of lamb with zucchini and pasta custard and ratatouille; cognac bordelaise sauce   28.00
Split Plate Charge Is $3 For First Courses And Desserts And $5 For Main Courses.

 

Prixe Fixe $32

5:00pm-6:30pm. No Splits Or Substitutions Please

 

Soup Du Jour    
Salad Of Mixed Field Greens glazed cranberries, toasted walnuts and english cucumbers; blackcurrant walnut vinaigrette   
Alsatian Onion Tart With Gruyere Cheese small salad of marinated red cabbage   

 

Matelote Of Salmon salmon poached in red wine with onions, leeks and celery; herbed papardelle and wild mushroom cream sauce   
Chicken Braised With Tarragon, Tomatoes And White Wine Vinegar french green beans and braised red potatoes   
Beef Daube Savoyard beef stewed with red wine and root vegetables, pureed potatoes with gruyere cheese and compote of broccoli florets and braised savoy cabbage   
Roasted Spaghetti Squash With Spinach, Orange, Parsley And Pistachios in acorn squash ring with butternut squash coulis   

 

Apple Tart Tatin french vanilla ice cream   
Belgian Chocolate Torte chantilly cream and chocolate sauce   
Pear Salad With Red Plums And Black Grapes pear sorbet   

 

Dessert

Apple Tart Tatin french vanilla ice cream   7.50
Pumpkin Mousse Torte dark chocolate sauce   8.00
Belgian Chocolate Torte chantilly cream and chocolate sauce   9.00
Warm Black Fruit Crumble french vanilla ice cream   8.00
Lemon Raspberry Gateau filled with chantilly cream and fresh raspberries   7.50
Profiteroles french vanilla ice cream in pastry puffs with hot chocolate sauce   9.00
Pear Salad With Red Plums And Black Grapes pear sorbet   7.50
La Petite Folie
1504 E 55th St
At S Harper Ave
(773) 493-1394
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