Pot au Feu Providence Reviews at Restaurant.com

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LOCATION AND HOURS

Location

44 Custom House St
Providence, RI 02903

(401) 273-8953

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Hours

Monday
5:00 PM - 9:00 PM

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

Atmosphere

Preserved Historic Building located on the Indepen, Romantic

Amenities

Private Party Room

Attire

Casual, No Dress Code

Payment Methods

Amex Cash Mastercard Visa

Hors d'oeuvres

Escargots a la Bourguignonne

$11.00

Snails broiled in their shells with garlic-parsley butter.

Soupe a l'Oignon

$9.00

Our famous crock of onion soup with gratineed cheese.

Soupe du Jour

$7.00

Made from scratch with fresh ingredients.

Bisque de Hommard

$10.00

Creamy lobster bisque.

Pate Maison

$9.00

Chicken liver mousse with French Brandy and croutons.

Foie Gras Bodiguel

$24.00

Fresh duck liver pan seared with rich grape essence and demi-glace.

Terrine de Campagne

$9.00

Country Pate - Veal, pork, duck liver, pistachios, Cumberland sauce.

Terrine de Printemps

$9.00

Grilled vegetables layered with goat cheese, served with balsamic reduction.

Filet de Saumon Cru

$10.00

House cured salmon gravlax with cucumber salad and sour cream.

Huitres Lorraine

$10.00

A trio of Oysters on the half shell gratineed with sour cream, bacon & horseradish.

Pate de Poisson Bleu Fume

$10.00

Smoked bluefish pate with toasted croutons.

Salade Caesar a la Provencale

$9.00

Romaine lettuce, Caesar dressing, Capers and Nicoise Olives.

Salade au Chevre

$9.00

Goat cheese and roasted red peppers with field greens and baby herbs.

Entrees

Pot au Feu

$29.95

The 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

$19.95

Sidewalk 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

$19.95

Chef's selection of fresh vegetables rolled in a classic French Crepe *crepe batter contains egg.

Quiche du Jour

$15.95

Inspired 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

$32.95

From 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

$26.95

Filet of sole sauteed with lemon, butter, white wine and slivered almonds.

Scrod Nature

$24.95

Fresh schrod baked with bread crumbs, lemon, white wine and butter.

Saumon Citron

$28.95

Salmon fliet, skinless and boneless, broiled with orange, lemon and lime butter garnished with mandarin orange.

Swordfish Provencal

$30.95

Swordfish steak seared and served with tomato, garlic, calamata olives, green peppers and virgin olive oil.

Coquilles St. Jacques et Crevettes Lorraine

$31.95

Jumbo shrimp and tender scallops baked with bacon, horseradish and sour cream sauce in a "coquille" shell.

Shrimp Grenobloise

$25.95

Whole Shrimp Sauteed with Lemon, Butter, White Wine and Capers tossed with Penne.

Fruits de Mer et Homard au Penne

$34.95

Lobster, Shrimp and Scallops tossed with Spinach, Tomato, White Wine & Penne.

Filet Mignon aux Champignons

$38.95

A thick Filet Mignon seared and served with a sauce of Chanterelles, Morels, Cepes, Shitake mushrooms and demi-glace.

Steak Frites

$22.95

Quintessential 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

$34.95

Medallions of beef tenderloin seared and served with a choice of Bordelaise or Bearnaise sauce.

Black Angus Steak a la Pot au Feu

$27.95

Black Angus "Flat Iron" steak with a mellow garlic and parsley butter.

Sirloin Eschallotes

$29.95

Sirloin steak seared and served with glazed shallot and chive butter.

Veau Blaisdell

$29.95

Medallions of veal sauteed with garlic, tomato concasse, mushrooms, red wine and demi-glace.

Boeuf a la Bourguignon

$32.95

Hearty chunks of beef marinated in red wine and spices, braised until tender, served with potatoes gratinee.

d'Agneau Jardiniere

$31.95

A hearty Lamb shank braised in red wine with tomato, onion, potato and carrot.

Poulet Estragon

$19.95

Boneless and skinless breast of chicken sauteed and served with velvety tarragon sauce.

Poulet Farci du Jour

$23.95

Boneless breast of chicken stuffed with daily specialities and served with sauce supreme.

Foies de Volaille Lyonnaise

$16.95

Marinated chicken livers sauteed with white wine, Madeira and julienned onions.

Poulet Romarin et Limon

$19.95

A half chicken roasted with fresh rosemary and lemon.

Caneton Framboise

$28.95

Duck breast slow roasted on the bone served with succulent confit duck leg sauced with a rich caramelized orange and raspberry reduction.

Pot au Feu

LOCATION AND HOURS

MORE DETAILS

MENU

Hors d'oeuvres

Escargots a la Bourguignonne

Soupe a l'Oignon

Soupe du Jour

Bisque de Hommard

Pate Maison

Foie Gras Bodiguel

Terrine de Campagne

Terrine de Printemps

Filet de Saumon Cru

Huitres Lorraine

Pate de Poisson Bleu Fume

Salade Caesar a la Provencale

Salade au Chevre

Entrees

Pot au Feu

Crepes du Jour

Crepes Lulu

Quiche du Jour

Bouillabaisse Marseilles

Sole Amandine

Scrod Nature

Saumon Citron

Swordfish Provencal

Coquilles St. Jacques et Crevettes Lorraine

Shrimp Grenobloise

Fruits de Mer et Homard au Penne

Filet Mignon aux Champignons

Steak Frites

Tournedos Bearnaise ou Bordelaise

Black Angus Steak a la Pot au Feu

Sirloin Eschallotes

Veau Blaisdell

Boeuf a la Bourguignon

d'Agneau Jardiniere

Poulet Estragon

Poulet Farci du Jour

Foies de Volaille Lyonnaise

Poulet Romarin et Limon

Caneton Framboise

Pot au Feu Reviews