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Menus - Chez Fonfon

» Lunch and Dinner
» Daily Specials
» Wine & Drinks


Lunch and Dinner Menu:

La Petite Cuisine

Steak tartare 13.75

Marinated olives; picholine and niçoise 2.95

Grilled and cured sausages with radishes and céleri root 7.75

Country pâté with pork, ham, foie gras and pistachios 14.75

Charcuterie platter—housemade pâté, rillettes, and cured meats 22.00

Chicken liver mousse and grilled baguette 7.75

Duck rillettes with apples and arugula 9.95

Gravlax with crispy potatoes and horseradish cream 9.95

Escargots with parsley and shallot butter 8.75

Tapenade and farm egg with pain au levain 8.00

Grilled shrimp and octopus with pipérade 11.00

Arugula salad with frisée, roasted peppers and chèvre 8.75

Bibb salad with blue de causses and pears 8.75

Soupe du jour 7.50

Les Grands Plats

Moules et frites “Normandy style” 15.50

Shrimp and avocado salad with sauce rémoulade 15.50

Croque Monsieur—French “ham and cheese” with pommes frites 11.50

Croque Madame—griddled ham and comté with fried egg and pommes frites 12.95

Omelette with ham, mushrooms and spinach 14.50

Trout amandine with brown butter and brabant potatoes 19.75

Hamburger Fonfon with comté and pommes frites 14.95

Potée Lorraine—pork simmered with haricots blanc 18.00

Grilled chicken thighs with farro, roast cauliflower and rapini 15.25

Steak frites—grilled hanger steak with charred corn and pepper relish 22.00

Garniture $5.25

spinach and shallots 

pipérade

pommes frites 

marinated beets and peppers with chèvre

glazed turnips and carrots 

sautéed mushrooms

Specialite du jour

Lundi - Fermé

Mardi - Pan bagnat—Niçoise-style tuna “sandwich” m.p.

Mercredi - Chicken Escoffier 16.25

Jeudi - Crabcake with fines herbes 21.95

Vendredi - Shrimp brochette and eggplant ragoût 18.50

Chaque jour: simple grilled fish with sauce gribiche, or warm mushroom relish or beurre blanc m.p.

Fromages

Cabot Clothbound Cheddar (cow) 

Abbaye de Belloc (sheep)

Cumberland (cow) 

Valençay (goat) 

Comté (cow)

Dancing Fern (cow) 

Bleu de Causses (cow)

taste of three 13.25

Desserts 8.25

Pear and almond tart

Gâteau l’opéra

Chocolate pot de crème

Coconut cake

Sauternes Château Villefranche ’10 10.00/glass

Moscato Vietti ’12 6.00/glass

Les Boissons

Highlands Martini 8.00

Dijon Sidecar 9.00

Patron, Lime & Cointreau 10.00

Havana Sidecar 7.95

Pyrat’s Daiquiri 9.00

Sazerac 9.00

Campari 7.50

Orange Thing 8.00

Lillet blanc 7.00

Pastis 6.50

French 75 8.00

Pimm’s Cup 6.50

Pardis’ Margarita 9.75

Citron pressé 4.00

Carafe: La Vieille Ferme

blanc ou rouge ’12 15.00

Harney & Son’s hot teas 4.00

Mountain Valley Water

still or sparkling

small 2.00 large 5.00


 
 
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