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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 41.7955155 -87.5894544
  • (At S Harper Ave)
  • click map to interact
  • (773) 493-1394
  • 0

Lunch

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
Our Omelets Are Served With Potato Galette, Cherry Tomato Compote, And Toasted Baguette. For Egg White Omelets, Please Add $2.50

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
Split Plate Charge Is $3 For First Courses And Desserts And $5 For Main Courses.

 

Dinner

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
Split Plate Charge Is $3 For First Courses And Desserts And $5 For Main Courses.

 

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
We Are Proud To Serve Intelligentsia Coffees And Mariage Freres Teas. Please Ask Your Server About Our Specialty Coffees.

Prixe Fixe $32

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

 

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   

 

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   

 

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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