1. Welcome to A La
Provence
Please enjoy our
Evolving Summer Menu
Featuring Local Farmed
Ingredients, All Natural
and Organic Meats and a
Prix Fixe Menu option
with 4-Courses
Printed September 5th, 2014
Follow A La Provence
Updates on Facebook

2. SOUPE
Lobster Bisque
Roasted Whole Maine Lobster Stock with Sherry,
Spices and Finished with Brandy
Cup $6 Bowl $8
Onion Soupe
Veal & Chicken Stock, Very Slowly Caramelized
Onions, Crostini, and Gruyere Cheese
Bowl $8
Soup du Jour
Our Chef’s Creative Soup of the Day
Cup $5 Bowl $7
SALADE
Bistro “Chopped” Salad
Chopped Hydro Bibb Lettuce with avocado, Blue
Cheese, Radish, Organic Heirloom Tomato, House
Pancetta Lard-On, Carrot, Fried Onions and
Buttermilk Dressing
$7
Hearts of Romaine Caesar
Whole Romaine leaves with Traditional Caesar
Dressing, Parmesan Reggiano, and Pink
Peppercorn and Parsley Croutons
$7
Warmed Spinach Salad
Sauted Forrest Mushrooms, House Pancetta,
Crispy Chevre Croquette with a Warm Whole
Grain Mustard Vinaigrette and Parmesan
Reggiano
$10
‘Local’ Summer Salad
Heirloom Tomatoes, English Cucumber, Local
Micro Greens, Shaved Red Onion, House Made
Cracker, Ricotta and Red Wine Vinaigrette,
Toasted Pumpkin Seeds
$8
Florida Orange Salade
Hand Torn Butter Head Lettuce, Radicchio,
Buttermilk Blue, Pickled Red Onion, Blueberrys,
Toasted Almonds & Candied Orange Vinaigrette
$7
ENTREE
Tagliatelle Pasta
Sauted Calico Bay Scallops & Andouille Sausage,
Fresh Past Ribbons, Wilted Baby Spinach-English
Peas & Roasted Sweet Corn. Poblano-Almond
Pesto Cream Sauce, Heirloom Tomato Concasse,
Marinated Mozzarella Toasted Ciabatta
$25
Al Pastor Roasted Scottish Salmon
Roasted Garlic Fingerling Potatoes, Marinated
Broccolini & Grape Tomatoes, Heirloom Tomato
Tapenade Gusto, with Béarnaise Remoulade
$27
Fruits de Mer
Chef Chris’ Creative choices paired perfectly with
this delicious seafood option.
$MKT (Supplement may Apply)
Pork Chop
Brined Bone-In Duroc Pork Chop, Spanish Style
Yellow Rice, A Saute of Local Rattlesnake Pole
Beans-Marconi Peppers & Andouille Sausage,
Achiote Aioli, Demi
$26
**In accordance with the State Of Florida health regulations
please be advised; Thoroughly cooking foods of animal origins,
such as beef, egg, lamb, poultry, pork or shellfish may reduce the
risk of food borne illness. Individuals with certain health
conditions may be at a higher risk if these foods are consumed
raw or undercooked. Consult your doctor or public health official
for more information.

3. APPETIZER
Crab Cake a L’Aubergine
A Provence Classic, Lump Crabmeat, Eggplant
Puree & Béchamel, Fried Green Tomato & Smoky
Tomato Coulis
$12 ($2 Supplement)
Baked Clams A La Provence
Fresh Alligator Point Clams with Mornay, Wilted
Spinach, Crumbled Neuske Bacon and Parmesan
Reggiano Gremolata
$10
Crepe du Jour
Chef Chris Creates a Unique Crepe Experience
using Our House Made Crepes.
$9
Fried Alligator
Tomme De Savoie Fondue, Sweet Red Pepper-
Creole Remoulade
$11
Crispy Eggplant
Crispy Fried Local Organic Eggplant, Creamy
Herbed Goat Cheese, Spiced Tomato Jam, Hand
Torn Greens, Red Wine Vinaigrette & Balsamic
Syrup
$8
Paysan “Farmer’s” Salade
White Acre Pea & Barley Tabouli, Haricot Vert –
Heirloom Tomato & Vidalia Onions, Cast Iron
Croutons, Torn Lettuce & Micro Greens, House
Cracker
$10
APPETIZER
Escargot Casserole
Sauté Helix Snails
Broiled Brie and Roasted Garlic Herb Butter
$10
Beef Carpaccio
Thinly Sliced American Wagyu Beef, Fresh
Squeezed Lemon Juice & Extra Virgin Olive oil,
Garlic Rubbed Crostini, Parmesan Flakes, Capers
and Micro Shoots
$11
CHARCUTERIE de CANARD
L’artisan Charcuterie
Country Pate of Duck
House Dill Pickles & Pickled Okra, Cornichon,
Alfalfa Sprouts, Cabernet Whole Grain Mustard,
House Made Crackers
$10 Add 2 Cheeses $18 ($8 Supplement)
Suacisse De Canard De Foie
Crispy House Made Duck Liverwurst, Toasted
Jewish Rye, Grain Mustard, Bibb Lettuce &
Vidalia Onion, House Dill Pickles
$10
Confit of Leg
Creamy Parmesan Polenta, Braised baby
Mustard Greens & Bacon, Bourbon Molasses
Glace
$8
Hudson Valley Foie Gras
Cast Iron Seared Steak, Dried Raisin & Almond
Jasmine Rice, Pickled Watermelon Picalili,
Cabernet Reduction
$16 ($6 Supplement)

4. ENTREE
Boeuf Du Jour
Chef Chris’ Chop House Selection of Hand Cut
Dry Aged Black Angus, Served with Idaho-
Roasted Garlic & Caramelized Vidalia Onion
Lyonnaise, Cauliflower & Lump Crab Gratin with
Bacon Gremolata, House Steak Sauce
$ Selection of Cut
(May have Supplement for Pre Fixe)
House Cut Black Angus Filet Mignon
Yukon Gold Dauphinoise Potato, Butter Griddled
Asparagus, Red Wine Veal Glace, Bernaise Aioli
$35 ($7 Supplement for Pre-Fixe)
Duck & Quail
Cast Iron Seared Breast & Georgia Quail, Barley –
Roasted Sweet Potato & Green Apple Risotto, Pan
Roasted Rutabaga, Sauté Chard, Bourbon Molasses
Glaze, Duck Demi-Glace
$28
Ashley Farms Chicken Normandy
With Sauté Jumbo Gulf Shrimp, Butter Whipped
Yukon Potatoes, Sauté Farmers Market Vegetable
Mélange, Calvados Cream Sauce
$25
Vegetarian One Pot
Roasted Cauliflower, Broccolini, Pearl Onions,
Roasted Fingerling Bliss Potatoes, Forrest
Mushrooms, Roasted Tomato Brodo
$20
CHEESES
Brie Frite
Preserved Fig Syrup Pickled Red Onion, Micro Salad,
Fresh Berries
$10 ($3 up charge for Pre Fixe)
Traditional Cheese Board
2; 3 or 4 Cheese Tasting
(With Prix Fixe Choose 1 Cheese)
Butter Milk Blue Cheese (Cow’s Milk)
Parmesan Grana (Aged Cow’s Milk)
English Cheddar, Aged Two Years (Cow’s
Milk)
Fresh Chevre (Goat’s Milk)
Fin Herbed Chevre (Goats Milk)
Two Sisters Gouda (Cow’s Milk)
House Made Peppered Ricotta
(Cow’s Milk)
Triple Cream Brie (Cow’s Milk)
Tomme De Savoie (Cow’s Milk)
Served with House Made Crackers,
Cornichons, Pickled Onions, Castelvetrano
Olives, Curried Pecans, Spiced Honey
Sauce
$8; $12 or $15
4 – Course Prix Fixe:
Forty Seven Dollars Per Person
A La Carte Menu