Beyond the cascades of wine bottles and European baubles adorning La Provence Brasserie's traditional eatery, award-winning chef Claus Hjortkjaer forges the savory meats and delicate sauces fundamental to traditional and modern French recipes. Classic hors d'oeuvres of escargots and french onion soup make way for a bevy of succulent braised beef and lamb flanked by sautéed garden vegetables. Red, white and sparkling wines hail from locales both domestic and abroad, and bubbly microbrew beers dream of being invited to the wines' raucous cellar parties. Standing gas heaters keep the outdoor Parisian patio toasty as diners at white-clothed tables gaze at performers commanding the stage during open-mic events each Wednesday night.
Veal Oscar pan seared veal, green asparagus, crab, sauce hollandaise and rice pilaf
$18
Moules Frites black prince edward island mussels steamed in white wine, garlic and thyme served with truffle pommes frites
$17
Boeuf Bourguignon beef braised and slowly simmered in burgundy wine and beef broth, flavored with garlic and a bouquet garni, with pearl onions and mushrooms
$18
Braised Lamb Shank braised with aromatic vegetables, garlic, rosemary, mashed potatoes, sauteed root vegetables and lamb au jus
$18
Cassoulet a rich combination of beans baked with pork, lamb and aromatic vegetables served with a duck leg confit
$14
Pasta Proveneal sautéed fresh garden vegetables and fresh herbs, served in a tomato sauce dusted with parmesan cheese
$16
Fresh Beet Steaks locally grown, breaded in panko crumbs with sautéed onions, balsamic vinegar reduction, mashed potatoes, fresh garden vegetables and tomato sauce
$12
Crepe Du Jour
$23
Fresh Atlantic Salmon pan-seared, locally sourced red potatoes and sauce hollandaise
