
Welcome to CAFE NORMANDIE NAPLES Restaurant & Catering
FRENCH FAMILY OWNED & OPERATED SINCE DECEMBER 2020
FRENCH FAMILY OWNED & OPERATED SINCE DECEMBER 2020
LUNCH -TUESDAY TO FRIDAY 11AM TO 2PM
DINNER - TUESDAY TO SATURDAY 5:00PM TO CLOSE
LAST ORDER by 8:15pm
DINNER RESERVATION RECOMMENDED
BY PHONE OR OPENTABLE// WALK-IN WELCOME
CLOSED SUNDAY & MONDAY
FOR EARLY BIRD PLEASE ARRIVE BY 5:30PM & ORDER BY 5:45PM
HAPPY HOUR HOUSE WINE UNTIL 6PM
EARLY DINNER - 3 COURSE MUST BE ORDERED BY 5:45PM
MENU DU CHEF - 3 COURSE DINNER AVAILABLE AT ANY TIME
HAPPY HOUR WINES AVAILABLE UNTIL 6PM
CHEF'S SPECIALS ARE PROPOSED ON-SITE IN LIMITED QUANTITIES
CHRISTMAS EVE - 4-COURSE MENU $95
NEW YEAR'S EVE 5-COURSE MENU $120
MENU DU CHEF
3-COURSE MENU $49 P. PERSON
NEW OUTDOOR FRENCH MARKET IN FRONT OF THE RESTAURANT
EVERY SATURDAY 9AM-12PM + OUTDOOR SERVICE
CHRISTMAS EVE 2023 // 4-COURSE MENU $95 P. PERSON
NEW YEAR'S EVE // 5-COURSE MENU $120 P. PERSON
With over 15 years of experience cooking in the finest restaurants, our Fin Gourmet Chef Anthony is excited to present his vision to you and all our guests.
Our caring and committed staff will ensure you have a fantastic experience with us in a friendly atmosphere.
BACON, EGGS, CREAM & HERBS
Filled with Bechamel and :
SPRING MIX, CHERRY TOMATOES, CONFIT RED BELL PEPPER, KALAMATA OLIVE, RED ONION, CUCUMBER, RADISH & FRESH MUSHROOM
SEARED AHI TUNA, LETTUCE, TOMATO, BELL PEPPER, EGG & BLACK OLIVE
PROSCIUTTO, FRESH GOAT CHEESE, WALNUTS, HOME MADE PESTO ON A SPRING MIX, CHERRY TOMATOES, RED ONION
TWO BAKED GOAT CHEESE TOASTS TOPPED WITH HONEY, ON A SPRING MIX, CHERRY TOMATOES, RED ONION
THREE EGGS OMELETTE TO CUSTOMIZE WITH THREE OF THE FOLLOWING ITEMS: HAM, CHICKEN, SWISS, BRIE, BLUE CHEESE, SPINACH, FRESH MUSHROOM, ONION OR TOMATO
SMOKED SALMON, PARISIAN CREAM, CUCUMBERS, CAPERS, ON A SPRING MIX, CHERRY TOMATOES, RED ONION
SLICED ROASTED CHICKEN BREAST
SPRING MIX , CHERRY TOMATOES, RED ONION, CROUTONS & SWISS CHEESE
SHRIMP, SMOKED SALMON, HEART OF PALM, ON A SPRING MIX, CHERRY TOMATOES AND RED ONION
FRENCH HAM & SWISS CHEESE IN TOASTS BAKED WITH BECHAMEL & SWISS CHEESE //MAKE IT A CROQUE MADAME & ADD AN EGG FOR $1.00
ROAST BEEF, SWISS CHEESE, CARAMELIZED ONION, HORSERADISH SAUCE, HOUSE BEEF GRAVY DIP SAUCE
FRESH ANGUS GROUND BEEF, BRIE OR SWISS, BACON, LETTUCE, TOMATO, PICKLE, RED ONION, PARISIAN CREAM
TOASTED FRENCH BAGUETTE SANDWICH, HAM, PICKLES, BRIE OR SWISS CHEESE, MUSTARD DIP SAUCE
FRENCH HAM, LETTUCE, TOMATO & BUTTER
FRENCH SALAMI, LETTUCE, TOMATO, FRENCH GHERKINS & BUTTER
SHREDDED NATURAL TUNA, SPRING MIX, TOMATO, RED ONION, CONFIT RED BELL PEPPER, KALAMATA OLIVE, HARD BOILED EGG, PESTO & DIJON VINAIGRETTE
GRANDMA COUNTRY PORK PATE, LETTUCE, GHERKIN & DIJON MUSTARD
ROAST BEEF, LETTUCE, TOMATO, ONION & MAYONNAISE
FRENCH BRIE OR SWISS CHEESE LETTUCE, TOMATO & BUTTER
SMOKED SALMON, LETTUCE, TOMATO, CUCUMBER, RED ONION, PARISIAN CREAM
ROASTED CHICKEN, LETTUCE, TOMATO & MAYONNAISE
FRENCH HAM, LETTUCE, TOMATO, HARD BOILED EGG, SWISS CHEESE & MAYONNAISE
PROSCIUTTO, FRESH GOAT CHEESE, LETTUCE, TOMATO AND HOMEMADE PESTO
GRANDMA COUNTRY PORK PATE, FRENCH SALAMI, FRENCH HAM, PROSCIUTTO SERVED WITH GHERKINS, BUTTER & SALAD
6 SNAILS BAKED INTRADITIONAL GARLIC & PARSLEY BUTTER
GRANDMA COUNTRY PORK PATE SERVED WITH BUTTER, GHERKINS & SALAD
3 COURSES - 34.99
Appetizer : Side Salad OR Soup
Entree : Beef Bourguignon OR Chicken in mushrooms, swiss cheese creamy sauce OR Shrimps in champagne and leek sauce
Entree : Beef Bourguignon OR Chicken in mushrooms, swiss cheese creamy sauce OR Shrimps in champagne and leek sauce
Dessert : Choco mousse OR Crème Brûlée
Drink : Including house wines
Entree : Beef Bourguignon OR Chicken in mushrooms, swiss cheese creamy sauce OR Shrimps in champagne and leek sauce
CHARDONNAY / PINOT GRIGIO
PINOT NOIR / CABERNET SAUVIGNON
SMOKED SALMON WITH PARISIAN CREAM , BLINIS, CAPERS, CUCUMBERS, ON A SPRING MIX, RED ONION, CHERRY TOMATOES, DIJON VINAIGRETTE
SLICED BEETS, FRESHCGOAT CHEESE, HONEY & TOASTED ALMONDS, ON A SPRING MIX, RED ONION, CHERRY TOMATOES, DIJON VINAIGRETTE
PROSCIUTTO, FRESH GOAT CHEESE, WALNUT AND PESTO ON A SPRING MIX, RED ONION, CHERRY TOMATOES, DIJON VINAIGRETTE
SIX SNAILS BAKED IN GARLIC & PARSLEY BUTTER
CHEF'S OWN HOMEMADE FOIE GRAS TERRINE COLD (FRENCH DUCK LIVER), SERVED WITH ONION CHUTNEY & BRIOCHE TOASTS
PAN SEARED DUCK FOIE GRAS, SERVED WITH ONION CHUTNEY & TOASTED BRIOCHE
Blinis, red onion, capers, lemon, sour cream, hard-boiled egg
SIX SHRIMP BAKED IN GARLIC & PARSLEY BUTTER
HEARTS OF PALM SERVED WITH SPRING MIX, TOMATO, RED ONION & DIJON VINAIGRETTE
OVEN BAKED GOAT CHEESE TOATS TOPPED WITH HONEY, SERVED ON A PRING MIX, RED ONION, TOMATO
DIJON VINAIGRETTE
SHRIMP, SMOKED SALMON, HEART OF PALM, ON A SPRING MIX, CHERRY TOMATOES AND RED ONION
GRANDMA RECIPE COUNTRY PORK PATE, SERVED WITH BUTTER, GHERKINS & SALAD
CHARCUTERIE & CHEESE BOARD TO SHARE
ASSORTMENT OF UNCURED HAM, FRENCH SALAMI, GRAND-MA PATE & FRENCH RIPENED CHEESES
GRAPES, FRENCH GHERKINS, BUTTER, SALAD
BAKED SHRIMPS & SEA SCALLOPS SERVED IN A CREAMY BECHAMEL SAUCE CASSEROLE, TOPPED WITH SWISS CHEESE & BREAD CRUMBS
PAN SEARED SKIN ON FILLET SERVED WITH CREAMY CHAMPAGNE & LEEK SAUCE
FROG LEGS SAUTEED IN GARLIC & PARSLEY BUTTER
SERVED WITH SAUCE VIERGE
Dover Sole traditionnaly dregded in four & pan-fried in brown butter.
Table side fillet served with the resulting browned butter sauce, parsley, sliced almonds and lemon
Side of rice & sautéed veggies
HALF ROASTED CHICKEN SERVED WITH ITS CREAMY DIJON MUSTARD SAUCE
ROASTED DUCK SERVED WITH ITS ORANGE SAUCE
BLACK ANGUS BEEF STEW SLOWLY COOKED IN RED WINE SAUCE - ESCOFFIER RECIPE
VEAL SWEETBREADS SERVED WITH CREAMY MUSHROOM SAUCE
ROASTED RACK OF LAMB & LAMB SAUCE INFUSED WITH FRESH PROVENCE HERBS
(3) JUMBO U8 SEA SCALLOPS WITH INFUSED BACON AND COGNAC ESPUMA CREAMY SAUCE SERVED WITH ASPARAGUS AND RICE
8oz Angus filet mignon, seared foie gras, Rossini sauce infused with Port wine, sliced Burgundy truffle
Angus filet mignon with creamy peppercorn sauce
FRENCH CHESNUT SPREAD, VANILLA ICE CREAM AND WHIPPED CREAM
ONE BIG FRENCH CHOUX PASTRY BALL FILLED WITH VANILLA ICE CREAM & COVERED WITH CHEF'S HOT CHOCOLATE SAUCE
CREPE DEGLAZED WITH GRAND MARNIER ORANGE SAUCE
!!! DURING LUNCH ONLY NUTELLA CREPE // BERRY CREPE ALSO AVAILABLE !!!
CHOCOMINT ICECREAM, HOT CHOCOLATE FUDGE AND WHIPPED CREAM
2 SCOOPS OF ICE CREAM
LIME SORBET & VODKA
Reservations at (239)261-0977
ORDER MUST BE PLACED BY 5:45PM - NOT AVAILABLE FRIDAY & SATURDAY DURING SEASON (JAN-MARCH)
- DAY SOUP
- OR CUP OF FRENCH ONION SOUP (+1.50)
- OR HOUSE SALAD WITH DIJON VINAIGRETTE
- OR ESCARGOTS DE BOURGOGNE (+$3.00)
- BOEUF BOURGUIGNON
- OR SHRIMP BAKED IN CREAMY CHAMPAGNE & LEEK SAUCE "AU GRATIN"
- OR CHICKEN BREAST WITH CREAMY MUSHROOM SAUCE "AU GRATIN"
- CREME BRULEE
- OR CHOCO MOUSSE
- OR 2 SCOOPS ICE CREAM
BAKED BRIE
- OR CUP OF FRENCH ONION SOUP
- OR LYON SALAD WITH DIJON VINAIGRETTE
- OR ESCARGOTS DE BOURGOGNE
- FILET DE BOEUF SAUCE AU POIVRE (+$12.00)
- OR CANARD A L'ORANGE (QUART SIZE // +$5.00 FOR HALF PIECE)
- OR GULF RED SNAPER
- OR FLOUNDER MEUNIERE
- CREME BRULEE
- OR COUPE ARDECHOISE
- OR CHOCOLATE MOUSSE
ACTUAL HOURS
LUNCH - Tuesday To Friday
DINNER - Tuesday to Saturday
Closed on Sunday & Monday
Lunch 11am - 2pm // Dinner 5pm to Close (Last order by 8:15pm)
WARNING! We are closed between 2pm and 5pm - Please note that our hours of operation may vary due to holidays, special events OR the season
Dinner reservations are highly recommended
DELIGHTFUL MENU BY CHEF ANTHONY
SERVED BY OUR BEAUTIFUL TEAM