Sage French Café
2378 N. Federal Hwy
Ft. Lauderdale
FL 33305
USA
Phone: (954) 565-2299
Fax: (954) 565-3309

Appetizers

Gratinee · L'oignon - This classic onion soup is thought to have originated in Lyon. Our version includes three onion varieties and fresh basil.

Quiche du jour - The origins of this wonderful savory egg tart go back to 17th century France.

Carpaccio de Champignons Potobello - Marinated Portobello mushrooms with chilled pencil asparagus.

Charlotte Lysée - Stuffed sweet onion baked with Gruyere cheese, herbs and ground pork and veal.

Escargots en Crošte - Escargots sautéed with white wine garlic and shallots baked in puff pastry.

Souffle de Crottin de Chavignol - Twice cooked goat cheese soufflé served with balsamic syrup.

Paté du jour - Chef will prepare a variety of paté. Please inquire.

Soupe du Jour

Brie en Croute - Baked brie in puff pastry served with apple chutney.

Fresh Housemade Mozzarella, Tomato, Roasted Garlic, Portobella

Artichaut Grillé -Fresh grilled artichoke served with marinated sweet peppers.

Assiette de Fromages et Paté - A selection of cheeses and paté du jour.
 

Salade

Salade Cote D' Azur - Grilled chicken with asparagus, vine ripened tomatoes, mixed greens and garlic croutons.

Salade Nicoise - A typical South of France salad served with crunchy raw vegetables, tuna, black olives, eggs and potatoes.

Salade d' Epinard - Fresh spinach salad with bacon, mushrooms and hard boiled eggs.

Salade Catalane  - Seasonal greens with roasted garlic, goat cheese canapés and marinated olives.

Salade Provence - Marinated fresh shrimp, artichoke and sweet peppers.

Salade Monaco  - Grilled North Atlantic salmon with seasonal vegetables and mixed greens.

Salade de Tomatoes - Vine ripened tomatoes with fresh basil and onions.

Salade Maison - Specially prepared tossed salad with mixed greens.

Dressings: Herb Vinaigrette* Honey mustard* Creamy Goat Cheese

Main Course

Coq au Vin - A dish arguably created in Auvergne & Bourgogne. Fresh marinated chicken cooked in wine with pearl onions, mushrooms and bouquet garni. Accompanied by new potatoes, and fresh vegetables.

Poulet Rôti L'estragon - Roasted chicken served with a light summer tarragon sauce. Accompanied by new potatoes and fresh vegetables.

Daube de Boeuf - Beef casserole, slowly simmered with mushrooms, orange zest and herbs de Provence, served over a bed of pasta.

Steak Minute - Tenderloin of beef marinated, served thin and grilled quick. Served with a side of garlic wine sauce and accompanied by French fried potatoes and fresh vegetables.

Steak Maurice - Grilled Rib Eye, topped with fresh asparagus, mushrooms and melted brie cheese, served with fresh raspberry sauce.

Roast Duck aux framboises et au miel - Roasted duck prepared with a honey raspberry sauce, served very crispy.

Jardininiére de Legumes Grillés - A platter of fresh garden vegetables grilled and accompanied by aioli.

Cassoulet L'Armagnac - From the Gascony region. Layers of duck and garlic sausage with white haricot beans, served with a fresh green salad

Magret - Grilled duck breast served with apples and pears in a light apricot sauce, sweet potatoes and fresh vegetables.

Coquilles St. Jacques en Croute - Fresh scallops served in a puff pastry with a light creamy fennel sauce. Accompanied by new potatoes and fresh vegetables.

Crepes

Crépe Suzanne - Grilled chicken with shiitake and local mushrooms served
in a light cream sauce with tarragon.

Crépe Martine - Scallops, shrimp and mussels served in a light fennel sauce.

Crépe Angelique - Sautéed shrimp and peppers in a fresh Provençal sauce

Crépe Languedoc - Garlic sausage, cheese, apples and tomatoes

Crépe Christina - Ratatouille and cheese

Crépe Anna - Sautéed fresh spinach with goat cheese

Crépe Diane - Sautéed beef tenderloin strips with mushrooms in a light mustard sauce.

Crépe Ficelles Picardes - Savory Crepes filled with thinly sliced ham and chopped cream mushrooms in a bechamel sauce topped with gruyere cheese.

Crépe du Jour

Desserts

Inquire about Chef Laurent's "Dessert Du Jour"

Crépe aux Pommes a la mode - Like an apple pie in a crepe

Crépe au Chocolat - Chocolate crepe with raspberries and fresh cream

Crépe Orleans - Bananas Fosters in a crepe with a vanilla ice cream

Crépe Artois - A fresh berry crepe with fresh cream

Crépe a L’ Orange - Orange Crepe flamed in Curacao

Crème Brulée aux Fruit Rouge - Fresh red berry crème brulee

Gateaux au Chocolate avec Framboise et Crème - Home made chocolate cake with raspberries and whipped cream

Tarte aux Pommes a la Mode - Homemade apple pie with vanilla ice-cream

Dessert du Jour - Inquire about Chef Laurent’s Dessert du Jour

Coffees - Espresso Double Espresso, Cappucino, Iced Cappucino