Pomme Frite
FRENCH AND BELGIAN CUISINE
Fish and Seafood
TWO POUNDS OF STEAMED BLACK MUSSELS (FROM MAINE) 16.95
Prepared any of the Following Ways, served with Pommes Frites
- "MARINIÈRE" - SAFFRON BROTH - CURRY & CREAM
- "PROVENÇALE" - LEMONGRASS BROTH - GARLIC &
CREAM
- "POULETTE" - MUSTARD & CREAM - BLUE CHEESE & CREAM
SAND DABS "AMANDINE" 17.95
Almonds Cream Sauce, Seasonal Vegetables, Mashed Potatoes
SESAME CRUSTED AHI TUNA 19.95
Soy-Ginger Dipping Sauce, Steamed Baby Bok Choy, Wasabi Mashed Potatoes
NORTH ATLANTIC SALMON FILLET 17.95
Lemon Caper Beurre Blanc, Sautéed Haricots Verts, Mashed Potatoes
TIGER SHRIMP & SEA SCALLOPS PASTA 18.95
Spicy Chipotle Cream Sauce, Sautéed Artichoke Hearts
CALIFORNIA BOUILLABAISSE 22.95
Salmon, Cod Fish, Shrimp, Scallops & Mussels in Saffron Broth
Served with Rouille Croutons and Saffron Rice
Meat and Fowl
CARBONNADE OF BEEF "FLEMISH STYLE" 16.95
Prime Beef Stew Simmered in Belgian Beer, Pommes Frites
PORK TENDERLOIN MEDALLIONS 17.95
Peppercorn Crusted, Wild Mushrooms Sauce, Mashed Potatoes
HALF A ROASTED CHICKEN 15.95
Rosemary Infused, Lemon Garlic Sauce, Seasonal Vegetables, Pommes
Frites
NEW ZEALAND LAMB SHANK 18.95
Shallots Sauce, White Beans Casserole, Mashed Potatoes
CINNAMON RUBBED JUMBO PORK CHOP 18.95
Sautéed Apples and Cider Cream, Seasonal Vegetables, Mashed
Potatoes
BRAISED "COQ AU VIN" 16.95
Skinless Half a Chicken in Burgundy Sauce with Bacon and Mushrooms
CALF'S LIVER AND ONIONS 18.95
Apples and Caramelized Golden Onions, Mashed Potatoes
PRIME "CHÂTEAU" SIRLOIN STEAK 20.95
Brandy-Green Peppercorn Sauce, Sautéed Haricots Verts, Pommes
Frites
You are Welcome to Share Appetizers and Desserts
Entrée Split Charge: $5.00
Dinner: Nightly 5:00pm - 11:00pm
Lunch: Sat. & Sun. 12:00pm - 3:30pm
Jean-Claude Constant, Owner
Tommy Toole, Head Chef
Spa (Belgium) Detroit, (Michigan)
www.pomme-frite.com
