APPETIZERS
French Onion soup 4.75This is the real thing...........probably one of our bestsellers
Soup of the day 3.60
Organic, Vegetarian, usually whizzed....in general all healthy for our 'gay men'
Baby clams 9.95
Baked in escargot butter...in a "le creuset casserole"...cute, & a real taste of the south of FranceParisien Shrimp 9.95
5 freshly peeled shrimp served with a cool sauce Nicoise.
Tomatoes a la Provencale 8.95
Tomatoes topped with French countryside herbs, garlic, breadcrumbs & extra virgin olive oil
Vero’s very famous Gratin Macaroni 8.95
Served
in a béchamel cheese sauce, with a hint of freshly grated nutmeg, and
topped with Swiss cheese, this is our signature side dish.
Small garden salad 5.95
Fresh greens tossed with our homemade vinaigrette
ENTREE SIZE SALADS
Roasted Goats Cheese 13.60
Goat’s cheese roasted on thick croutons, served warm, on a bed of mixed greens with French string beans and peppers.
Shrimp Cocktail 13.60
Freshly peeled shrimp & tomato served on crunchy salad in a light pink cocktail sauce.
Bacon 'n Blue cheese 13.60
Crispy bacon, Granny Smith apples, Blue cheese freshly cut off the wheel and Walnuts over greens
Chicken & avocado 13.60
Organic chicken breast, poached to order, served warm, on mixed greens with tomato & avocado
Greek feta 13.60
Colossal black Greek olives, fresh feta cheese, cucumber and herbs de Provence on mixed greens
SERIOUS COMFORT FOODS
Patio house Lasagna 14.95
Ground beef, onions, mushrooms, fresh crushed tomato, béchamel sauce and Swiss cheese oven baked to perfection.
Pasta Provence 14.50
Home made "rustic marinara" over egg noodles, served with our "no nuts" pesto and topped with poached chicken.
Pasta Bolognaise 13.95
Ground beef, onions, mushrooms, fresh crushed tomato,
Served over pasta with parmigiana cheese.
Manicotti sauce Provence 13.95
Fresh pasta sheets stuffed with ricotta cheese, topped with our famous "Provence" sauce and mozzarella and oven baked.
Lobster Ravioli 15.95
3 big Lobster ravioli & 2 spinach; Served in a heavy cream sauce, the base being shallots deglacee with Champagne and very lightly topped with dried Mozzerlla cheese...very naughty!
Real Irish shepherds pie 13.95
Ground beef stewed in gravy with onions, peas, carrots and pearl onions then smothered in mashed potato, and topped with dried mozzerlla. Oven baked and served piping hot...yummmmmy!!
Escargot de Bourgogne 14.95
12 ‘escargot’ oven baked in Veros homemade garlic butter
Chicken Quesadillas 13.95
Poached organic Breast of chicken with melted cheddar and served on a bed of greens
Spinach Ravioli 13.95
Green ravioli, stuffed with spinach and cheese,topped with our "Nicoise" sauce and baked with mozzerella
Italian Quesadillas 13.95
Ground beef, onions, mushrooms, fresh crushed tomato, with melted cheddar and served on a bed of greens
Sharing fee $10
DESSERTS
Poached Pear & Roasted Almond crumble 7.50 poached pears in a ramekin with roasted almonds and served "upside down" on the crumble
Peach crumble 7.50
Peaches and roasted almonds in a ramekin with cookie crumble, served "upside down" with cream
Creme Brulee 7.95
A recipe we borrowed from "Paul Bocuse", brulee directly at your table !
Our House Wine is from "TEXAS" !
The Ste. Genevieve winery near Fort Stockton, Texas, owned by the French wine conglomerate Domaine Cordier Estates, is the largest winery, by far, in the state of Texas. Both the enormous main building, which stores tens of thousands of gallons of wine, and the 800 acres of vineyard directly behind it, home to over twelve grape varietals, are enormous even by Texas standards.
Ste. Genevieve got its start in 1986 when more than 1,000 acres of wine grapes were planted near Fort Stockton when the University of Texas entered into an agreement with a Texas-French consortium (Cordier Estates) to produce Ste. Genevieve wines. Today, Ste. Genevieve Winery is the largest wine producer in the State of Texas. Ste. Genevieve is one of the fastest growing wines in the country.
Quality is the reason.
Few people realize that there was a thriving commercial wine industry in Texas more than a hundred years before the California wine business began.The winery’s general manager, Jean-Michel Duforat, is a French native of the Bordeaux region , as is the head winemaker, Benedict Rhynes. All of the tanks, equipment and tools used in the wine’s production are French. When the 27,000 gallon tanks were brought from France in 1985, they were assembled, in the winery’s parking lot, in the Texas heat (imagine welding aluminum casks while standing on asphalt in July!) by a team of workers from the south of France.
Pinot Noir…Full, intense flavors of cherry and anise come to the front in this soft, crimson Pinot Noir. Partial whole-berry fermentation gives rise to notes of plum and pepper in the lingering, mouth filling finish.
Cabernet Sauvignon…Flavors of black current and cherry come forward and fade to a long, oak finish in this velvety rich wine.
Merlot… this rich red wine fills the mouth with the tastes of pepper, chocolate and plums. As with all good Merlot, the crimson wine has a long, silky finish, unfolding in tones of oak and spice.this rich red wine fills the mouth with the tastes of pepper, chocolate and plums.
Pinot Grigio… This medium to light bodied crisp white wine exhibits pleasant floral aromas and subtle citrus, pear and melon flavors complimented by a light, refreshing and clean finish.
Chardonnay…Aromas of pears and apples come to the front in this rich, golden Chardonnay. Note the layers of honey and butter that linger in the long, mouth filling finish.
Sauvignon Blanc… Presents the subtle aromas of peaches and apples. Flavors of lemon zest and tangy apricot mellow in the clean, softening finish.
by the glass @ $6.65
or by the Carafe 75cl @ $24.85
