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Main Menu Page - LUNCH - Dinner - Dessert


Lunch Menu

Appetizers, Soups & Salads

Apertif  
FINE HERBES MARCONA ALMONDS 5
MARINATED MIXED OLIVE 6
STUFFED DATE, BLUE CHEESE, BACON 7
All three 15
La Fromagerie  
SEASONAL SELECTION OF ARTISANAL CHEESE  
Single Cheese 7
Two Cheese 13
Three Cheese 19
Pate de Campagne  
Country pate, compote, tartine 16
Les Soupes  
SOUPE DU JOUR - Chef Daniel's daily soup selection ... cup 5 ... bowl 9  
SOUPE A L'OIGNON - Onion soup, crouton, bacon and gruyere in beef broth 10
Les Belles Du Jardin  
SALADE CAESAR - Romaine, anchovy, croutons, parmesan and Caesar dressing 9
L'ENDIVE AU BLEU - Belgian endive, apple, walnut, blue cheese dressing 11
SALADE AU CHEVRE CHAUD - Warm goat cheese, assorted spring lettuces, tomato concasse, and dijon vinaigrette 12
LA SALADE DE POULET AU CURRY - Curry chicken salad, grapes, coconut, celery,
walnut
13
SALADE NICOISE - Preserved tuna, haricot vert, olives, tomato,
hardboiled egg, yukon potato and viniagrette
14
MENAGE A TROIS  - Celery root remoulade, butternut squash, maple sherry
vinaigrette & cranberry, brussels sprouts, champagne honey vinaigrette
11
LES PETITS PLATS  
MOULES MARINIERES - Prince Edward Island blue mussels in white wine, onion,
parsley
14

LES ESCARGOTS DE BOURGOGNE - burgundy snail smothered in garlic,
parsley butter

13
GRATIN DE CRABE ET COEUR DE PALMIER - jumbo lump crab, heart of palm,
veloute, port salut, citrus gremolata
18

Entrees

 
Rivieres et Ocean 
SAUMON AU CHOUX ROUGE - salmon, parsnip horseradish puree, red cabbage,
apple chutney, thyme buerre blanc
16
LE BAR ET SA FONDU DE POIREAUX - pan-seared corvina sea bass, mushroom
and leek ragout, fingerling potato, crispy prosciutto, shellfish veloute
17
COQUILLE SAINT-JACQUES - pan-seared diver scallops, mustard mushroom
cream sauce, shallot, herb breadcrumb potato, haricot vert, baby carrot
17
LE TERROIR 
CREPE AU POULET - Crepe filled with organic chicken and mushrooms served
with farro risotto, haricot vert, and tarragon cream sauce
14
LA DAUBE PROVENCALE - Classic provence braised beef stew with carrots, onions
in a rich beef and red wine sauce with tournee potato
18
LES ESCALOPES DE VEAU AUX CAPRES - Pan seared veal scaloppini, lemon butter
caper sauce, Daniel's potato gratin, haricot vert
29
POULET AUX MORILLES - Pan-seared Amish chicken breast, morel
brandy cream sauce, tournee potato, haricot vert, carrot
17
QUICHE LORRAINE - Jambon de paris, onion, gruyere cheese and
bacon quiche, haricot vert, carrot
14
VEGETAL 
HACHIS PARMENTIER DE LEGUMES - vegetable shepherd's pie, lentil, leek,
carrot, butternut squash potato puree
17
TARTE FLORENTINE - Spinach and sharp cheddar quiche, mixed lettuce,
tomato concassee
13
  

Menu items and prices subject to change without notice.

Main Menu Page - LUNCH - Dinner - Dessert

Cafe Provence, 3936 West 69th Terrace, Prairie Village Shops, Prairie Village, Kansas 66208
Phone 913.384.5998 Fax 913.432.4610


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