

Pot au Feu


Pot au Feu is so much more than a restaurant... Established in 1972 we believe our cozy Bistro is the oldest French Bistro in America. Pot au Feu kicked off the Providence Restaurant Renaissance being the first to offer something other than "steak, spaghetti and chow mien". In 1875 workman carved the massive stones which became the foundation of the exquisite Wilcox Building. You can still see the drill and chisel marks on the Bistro walls. Why just tour history when you can dine in it at Pot au Feu? In 1972 America was just discovering Julia Child and a whole new world of food. Pot au Feu lead the way making every recipe from scratch from the highest quality local ingredients, offering fine wines by the glass not just the bottle, introducing "new" California wines and historic French favorites but most important of all the "espirit" that inspires Pot au Feu is the idea that life is at its fullest when experienced around a table brimming with delicious food, good wine, intriguing conversation, friendship and love - l'amour.
French, Seafood
- $$$$
LOCATION AND HOURS
Location
Hours
- Monday
- 5:00 PM - 9:00 PM
- See all hours
- Tuesday
- 5:00 PM - 9:00 PM
- Wednesday
- 5:00 PM - 9:00 PM
- Thursday
- 5:00 PM - 9:00 PM
- Friday
- 5:00 PM - 10:00 PM
- Saturday
- 5:00 PM - 10:00 PM
- Sunday
- 4:00 PM - 8:00 PM
MORE DETAILS
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Atmosphere
Preserved Historic Building located on the Indepen, Romantic
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Amenities
Private Party Room
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Attire
Casual, No Dress Code
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Payment Methods
Amex Cash Mastercard Visa
MENU
Hors d'oeuvres
Escargots a la Bourguignonne
$11.00Snails broiled in their shells with garlic-parsley butter.
Soupe a l'Oignon
$9.00Our famous crock of onion soup with gratineed cheese.
Soupe du Jour
$7.00Made from scratch with fresh ingredients.
Bisque de Hommard
$10.00Creamy lobster bisque.
Pate Maison
$9.00Chicken liver mousse with French Brandy and croutons.
Foie Gras Bodiguel
$24.00Fresh duck liver pan seared with rich grape essence and demi-glace.
Terrine de Campagne
$9.00Country Pate - Veal, pork, duck liver, pistachios, Cumberland sauce.
Terrine de Printemps
$9.00Grilled vegetables layered with goat cheese, served with balsamic reduction.
Filet de Saumon Cru
$10.00House cured salmon gravlax with cucumber salad and sour cream.
Huitres Lorraine
$10.00A trio of Oysters on the half shell gratineed with sour cream, bacon & horseradish.
Pate de Poisson Bleu Fume
$10.00Smoked bluefish pate with toasted croutons.
Salade Caesar a la Provencale
$9.00Romaine lettuce, Caesar dressing, Capers and Nicoise Olives.
Salade au Chevre
$9.00Goat cheese and roasted red peppers with field greens and baby herbs.
Entrees
Pot au Feu
$29.95The Sunday Dinner of France." "There are as many recipes for Pot au Feu as there are Grandmothers in France". Ours is traditional of tender beef and chicken braised in a rich bouillon with a melange of fresh vegetables onions, leeks, carrots, celery, cabbage and red bliss potatoes. The meat and vegetables are separated from the broth which is perfect for dipping a warm crusty slice of our French bread. Traditional garnishes of coarse salt, cornichons baby pickles and warm creamy horseradish mustard sauce are presented with Pot au Feu.
Crepes du Jour
$19.95Sidewalk stands, farm house tables and 3 star restaurants all serve crepes that are enjoyed at breakfast, lunch & dinner all over France. Sweet for dessert and savory for entree. Pot au Feu presents two savory crepes - flipped, stuffed, rolled and baked with the Chef's ever changing selection of fresh filling and sauce.
Crepes Lulu
$19.95Chef's selection of fresh vegetables rolled in a classic French Crepe *crepe batter contains egg.
Quiche du Jour
$15.95Inspired by the regions of France and made with the Chef's choice of seasonal ingredients baked with fresh egg custard in a light pastry crust.
Bouillabaisse Marseilles
$32.95From the Riviera - a variety of fin fish, whole shrimp, mussels, clams, potatoes and onions poached in a fragrant saffron and tomato broth. Served with aioli.
Sole Amandine
$26.95Filet of sole sauteed with lemon, butter, white wine and slivered almonds.
Scrod Nature
$24.95Fresh schrod baked with bread crumbs, lemon, white wine and butter.
Saumon Citron
$28.95Salmon fliet, skinless and boneless, broiled with orange, lemon and lime butter garnished with mandarin orange.
Swordfish Provencal
$30.95Swordfish steak seared and served with tomato, garlic, calamata olives, green peppers and virgin olive oil.
Coquilles St. Jacques et Crevettes Lorraine
$31.95Jumbo shrimp and tender scallops baked with bacon, horseradish and sour cream sauce in a "coquille" shell.
Shrimp Grenobloise
$25.95Whole Shrimp Sauteed with Lemon, Butter, White Wine and Capers tossed with Penne.
Fruits de Mer et Homard au Penne
$34.95Lobster, Shrimp and Scallops tossed with Spinach, Tomato, White Wine & Penne.
Filet Mignon aux Champignons
$38.95A thick Filet Mignon seared and served with a sauce of Chanterelles, Morels, Cepes, Shitake mushrooms and demi-glace.
Steak Frites
$22.95Quintessential French bistro steak pressed in cracked peppercorns, seared and served "au Poivre" with a stack of Pommes Frites accompanied by Bearnaise dipping Sauce.
Tournedos Bearnaise ou Bordelaise
$34.95Medallions of beef tenderloin seared and served with a choice of Bordelaise or Bearnaise sauce.
Black Angus Steak a la Pot au Feu
$27.95Black Angus "Flat Iron" steak with a mellow garlic and parsley butter.
Sirloin Eschallotes
$29.95Sirloin steak seared and served with glazed shallot and chive butter.
Veau Blaisdell
$29.95Medallions of veal sauteed with garlic, tomato concasse, mushrooms, red wine and demi-glace.
Boeuf a la Bourguignon
$32.95Hearty chunks of beef marinated in red wine and spices, braised until tender, served with potatoes gratinee.
d'Agneau Jardiniere
$31.95A hearty Lamb shank braised in red wine with tomato, onion, potato and carrot.
Poulet Estragon
$19.95Boneless and skinless breast of chicken sauteed and served with velvety tarragon sauce.
Poulet Farci du Jour
$23.95Boneless breast of chicken stuffed with daily specialities and served with sauce supreme.
Foies de Volaille Lyonnaise
$16.95Marinated chicken livers sauteed with white wine, Madeira and julienned onions.
Poulet Romarin et Limon
$19.95A half chicken roasted with fresh rosemary and lemon.
Caneton Framboise
$28.95Duck breast slow roasted on the bone served with succulent confit duck leg sauced with a rich caramelized orange and raspberry reduction.
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