Chez Frenchie's Vero Beach Menu & Prices

**Caramelized onion in a beef broth with red wine and cream sherry topped with garlic toast and melted Gruyere cheese

Homemade with lobster meat

Raw paper thin sliced and lean eye tenderloin meat topped with virgin olive oil, scallions, capers, pickled mushroom and shredded Parmesan cheese

Traditional large French snails oven baked in garlic, shallots, Chardonnay and parsley butter, served with grilled toast

Baked creamy Brie cheese wrapped in pastry dough, served on a bed of caramelized pear with fresh raspberry and blueberry coulis

Tender leg served with roasted pepper, onion, tomato and kalamata olive, topped with balsamic glaze dressing

Duck liver pate served with grilled toast, cornichon and roasted onion

Belgium endive, winter green, crumble goat cheese, Prosciuto di Parma, pine nuts pistachio and pecans topped with our orange blossom honey vinaigrette

Fresh and roasted tomatoes, grilled baby onions, kalamata olives, fresh Mozzarella, basil, green onion in virgin olive oil and balsamic glaze

Our homemade dressing has been featured in a book named “In search of Caesar”

Ground tenderloin of beef, veal and sausage seared in a Cabernet wine and plum tomato sauce over linguine

Four handmade lobster dumplings topped with a lobster beurre blanc sauce

Grilled 8 oz Prime skirt steak topped with Bearnaise butter served with French fries in truffle oil

Tender pieces of tenderloin meat slowly roasted with cipollini onion, mushroom, bacon and red wine, served over Penne pasta

Pan seared 8 oz center cut Black Angus tenderloin topped with a brandy cream sauce served with potato gratin and vegetable

Grilled 20 oz steak topped with Bearnaise butter served with garlic mashed potato and vegetable

Seared duck breast topped with a blood orange Grand Marnier sauce served with garlic mashed potato and vegetable

Scallopini of veal loin sauteed in lemon, butter, Chardonnay, mushroom and carrots served with linguine pasta

Scallopini of veal loin sauteed in a creamy Roquefort sauce served with jasmin wild rice

Grilled 16 oz chop topped with a Brandy cream and exotic mushroom sauce, served with French fries in truffle oil

Bell and Evans all natural boneless breast egg battered filled with Brie cheese and Prosciutto topped with a Roquefort sauce served with garlic mashed potato and vegetables

Thin French pancake filled with scallop, shrimp and mushroom in a Brandy cream sauce baked with Gruyere cheese and topped with a lobster sauce

Four wild jumbo shrimp sauteed in garlic butter, lemon and Chardonnay over linguine pasta

Imported sole pan seared in lemon butter with a side of citron beurre blanc sauce served with wild rice prepared table side

Six ounce Bahamian lobster tail. jumbo scallops, jumbo shrimp and clams sauteed in garlic oil and Chardonnay, served over a creamy risotto OR angel hair pasta

Bud, Bud light, Coors light, Mich Ultra, Yuengling, Samuel Adams

Stella, Peroni, Corona, Heineken, Becks N/A