| La Petite Maison |
| French Contemporary Cuisine |
| 1015 W. Colorado Ave. |
| Colorado Springs, CO 80904 |
| Phone: 719-632-4887 |
Home | Map | Wine & Spirits | Reservations | Private Dining | Contact Us
Join us for Spanish Wine Tasting & Tapas June 25 or California Wine Tasting & Dinner July 9
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| Starters | |
| Pate de Campagne served with Condiments $8.00 | |
| Mussel Mariniere Steamed in Shallots and Muscadet $8.50 | |
| Escargots en Sachet $8.50 | |
| Grilled Rosemary Shrimp Brochette $8.50 | |
| Feuilletage Fricasse of Wild Mushroom $8.50 | |
| Scottish Smoked Salmon with Chives Crème Fraiche $9.00 | |
| Soup & Salads | |
| Soup du Jour - Market Price | |
| Traditional French Onion Soup au Gratin $6.00 | |
| Lobster Bisque $6.50 | |
| Organic Mixed Green Salad with a Champagne Vinaigrette $5.50 | |
| Baby Romaine Leaf Salad served with Parmesan Cheese Tuile Caesar Dressing $7.00 | |
| Marinated Grilled Baby Vegetables Served with Goat Cheese Crostini $8.50 | |
| Entrees | |
| Fresh Herb Crusted Free Range Chicken Breast served with a Tangy Balsamic Sauce $19.00 | |
| Papillote Baby Vegetable $19.00 | |
| Roasted Pork Tenderloin served with a Port Wine Sauce and Onion Confit $24.00 | |
| Grilled Magret de Canard served with a Ginger and Coriander Sauce $26.00 | |
| Sautéed Shrimp in Olive Oil with Garlic, Basil, Kalamata Olives, and Yellow Tomato $26.00 | |
| Baked Monk Fish Glazed with Three Grains Mustard $26.00 | |
| Seared Alaskan Salmon served with a Reduction of Fish Fume and Red Wine $27.00 | |
| Panache de Fruit de Mer Saffranaise (Shrimp, Scallops, Monk Fish, Fennel) $27.00 | |
| Half Roast Duck Bigarrade $27.00 | |
| Sautéed Veal Tenderloin served with a Marsala Wild Mushroom Sauce $28.00 | |
| Seared Free Range New York Strip served with a Bordelaise Sauce $29.00 | |
| Colorado Rack of Lamb Provencale $29.00 | |
| Pave Au Poivre Buffalo Tenderloin served with a Black Peppercorn Sauce $30.00 | |
| Lobster Napolean with Vanilla Sauce $31.00 | |
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| $30.00 (plus tax and gratuity) | |
| (excluding Saturdays and Holidays) | |
| Soup or Salad | |
| Choice of: | |
| Soup du Jour | |
| or | |
| Traditional French Onion Soup au Gratin | |
| or | |
| Organic Mixed Green Salad with Champagne Vinaigrette | |
| or | |
| Red Leaf Baby Romaine Salad | |
| served with Parmesan Cheese Tuile Caesar Dressing | |
| Entree | |
| Choice of: | |
| Fresh Herb Crusted Free Range Chicken Breast served with a Tangy Balsamic Sauce | |
| or | |
| Roasted Pork Tenderloin served with a Port Wine Sauce and Onion Confit | |
| or | |
| Seared Salmon served with a Dill Cream Sauce | |
| or | |
| Grilled Flank Steak served with a Black Peppercorn Sauce | |
| Dessert | |
| Choice of: | |
| Assorted Homemade Ice Cream, Sorbets | |
| or | |
| Tarte Tatin with Creme Fraiche | |
| or | |
| Chocolate Pate with Lavender Creme Anglaise | |
| Assorted Homemade Ice Cream, Sorbets $6.00 | |
| Creme Brulee au Cardemom $6.50 | |
| Tarte Tatin, Creme Fraiche $7.00 | |
| Chocolate Pate, Lavender Creme Anglaise $8.00 | |
| Souffle (Grand Marnier, Chocolate, Berries) $9.00 | |
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| Please let your waiter know of any dietary restrictions so that we may accommodate you. | |
An 18% gratuity will be added to the tab of parties of 6 or more. |
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Please ask for separate checks before you order. |
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A 20% gratuity will be added to separate checks of parties of 6 or more. |
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| Menu items and prices subject to change without notice. |
| Copyright Restauranteur, 1996-2008. All rights reserved. |
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