WINTER MENU: 
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HORS D’OEUVRES
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ASSIETTE DE CHARCUTERIE A tasting plate of our best homemade blood sausage, pulled pork, and kielbasa terrine, served with cornichons and pearl onions
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CHEZ BBQ SALAD Quite likely whatever greens we had left over from the previous day’s food prep, sprinkled with a vinaigrette
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TERRINE DE FOIE GRAS We have found an excellent, humane source for our foie gras from free range ducks that force feed themselves and are drunk on Pernod while being slaughtered
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SALADE DE BETTERAVES Roasted beet salad, just like Grandma used to make, except now you don’t have to finish your plate or endure hugs and kisses
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RILLETTES AUX DEUX PORC Rillette made with St. Louis style and Kansas City style barbequed pork, braised until tender and pureed into a spread, served with a crusty baguette, Dijon mustard, and cornichons - a meal in itself, and we will charge you accordingly
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SOUPE DE POIREAUX ET POMMES DE TERRE A steaming hot bowl of potato leek soup, or, if the waiter is very slow, vichyssoise
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ESCARGOTS AUX VERTS DE COLLARD Our house specialty – snails on collard greens – combining two things most people would just as well throw away
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TARTIFLETTE A delicacy from the Savoie region with Reblochon cheese, slab bacon, and potatoes, which may explain the high incidence of heart disease in the French Alps
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SALADE FRANÇAISE DE POMME DE TERRE Sounds fancy but it’s just potato salad
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PLATS PRINCIPAUX
Served with Fries or Baked Sweet Potato, BBQ Baked Beans, Cole Slaw & Garlic Bread
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TÊTE DE VEAU AUX PIEDS DE COCHON We brought back this Chez BBQ specialty for those diners who got sick last time they ate it
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ANDOUILLETTES Sausage casings filled with pigs’ intestines and offal, served in a cream sauce - mmmmmmm
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PULLED PORK AVEC CÉLERI RÉMOULADE Smoked pulled pork with a side of shredded celeriac rémoulade
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DAUBE DE BOEUF AVEC PURÉE DE RACINE DE CÉLERI Grilled beef daube with more celery root, this time puréed
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KIELBASA EN BALLOTINS Kielbasa in spinach purses, as if you need a reason to eat spinach purses
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LE PLAT VEGETARIEN Grilled winter vegetables - potatoes, carrots, turnips, parsnips, beets, rutabagas, etc. – makes you wish you never gave up eating meat
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RIBS AVEC BERNAISE SAUCE Our house specialty! A full slab of beef or pork spareribs served with our Bernaise sauce
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QUENELLES DE POISSON-CHAT Farm raised catfish dumplings
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BABY BACK RIBS AU POIVRE Mixing the best of the American table with classical French ingredients, which in this case is “pepper”
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CASSOULET We have received many requests for this old winter favorite, which features tarbais beans, confits of duck legs and duck gizzards, duck, duck and garlic sausages, pork belly, duck, demi-glace, duck fat, and more duck LES COMBOS
Served with Fries or Baked Sweet Potato, BBQ Baked Beans, Cole Slaw, Garlic Bread, and a liter of Coke
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½ GIGUE DE SPARE RIBS SAUCE MERVEILLEUSE avec ½ BBQ COQ AU VIN D’ALSACE
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½ BABY BACK RIBS CUIT EN COCOTTE AU REPERE avec 1/2 RIBS SERVED WITH BERNAISE SAUCE
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½ BEEF BRISKET FARCIES A L’OIGNON AU VIN avec ½ PULLED PORK POT AU FEU DE PINTADE
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BABY BACK RIBS CUIT EN COCOTTE AU REPERE & FRICASSEE DE CREVETTES EPICEES Combo 
FROMAGE
Kyrielle de fromages et pain de seigle LES DESSERTS
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TARTE TATIN AUX POTATOES DOUX Upside-down sweet potato tart
CRÈME BRULEE GARNIE DE PANAIS Cream custard with parsnips, since berries are out of season and root vegetables are in
SACHER TORTE Pronounced “soccer tort,” just in case you didn’t know
RIZ AU LAIT Our famous rice pudding 
MENU DES ENFANTS
(For the Li'l Pards)
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(Jokes, no extra charge!)
‘Por Quoi?’ Pig Sandwich – Why did the pig say ‘por quoi?’ It was about to be slaughtered after being stunned by an electrical stun gun!
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Tastes Like Chicken® Brand Chicken Cutlets - Why did the chicken cross the road? To get to the licensed slaughter facility! (NOTE: chicken cutlets are made from ferret or other ferretlike meat)
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Beef Burger Bourginon – What did the first cow say to the second cow as they entered the abattoir? This is a trick question, as the first cow has already been killed by the use of a captive bolt pistol!
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Boudin noir – Mommy, why is the sausage bleeding? Because it’s made from congealed animal blood, that’s why!! Now shut up and eat your blood sausage! Eat it!! Do you know what this meal is costing us? DO YOU!?!?!
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Children must eat all of their dinner to order dessert! No exceptions!
SPRING MENU : 
HORS D’OEUVRES
PETIT CHÊVRE FONDU À LA PROVENÇALE
Fresh goat cheese made from the milk of ten-year-old Pilar’s own goats,
flavored with olive oil and topped with sweet balsamic asparagus
marmalade and breadcrumbs and baked to a golden brown - enjoy it before
we sell the older goats to a Caribbean restaurant for its rôti special
ASSIETTE DE CHARCUTERIE AVEC ASPERGE A tasting plate of our best homemade blood sausage, pulled pork, and kielbasa terrine, served with asparagus “three ways”
CHEZ BBQ SALAD Leftover greens and whatever asparagus we didn’t sell the day before, with a tangy vinaigrette that may leave your tongue numb
TERRINE D'ASPERGE An asparagus terrine, served with our special homemade French bread to mask the flavor
SALADE D'ASPERGE Roasted asparagus salad
SOCCA NIÇOISE
Crêpe made of chick-pea flour served with tapenade, olives, and fresh
herb goat cheese flecked with (dare I mention it) asparagus
SOUPE D'ASPERGE Saffron infused asparagus soup, served lukewarm unless we remember to heat it up
ESCARGOTS DE BOURGOGNE Snails baked with butter, garlic, shallots, and white wine, and made to appear to be crawling up asparagus spears
CARPACCIO DE BOEUF Thinly
sliced smoked beef and asparagus, drizzled with lemon juice and oil
topped with grated Parmesan cheese and even more asparagus
SALADE FRANÇAISE D'ASPERGE Our asparagus salad (see above), but tarted up with a fancier sounding French name, for only two bucks more
ASPERGE Just plain old asparagus, in case you wanted some more
PLATS PRINCIPAUX
Served with Fries or Baked Sweet Potato, BBQ Baked Beans, Cole Slaw & Garlic Bread, and more Asparagus
TÊTE DE VEAU ROTI AVEC SAUCE DE TRUFFES ET CHAMPIGNONS Roasted calf’s head, smothered in a truffle and mushroom sauce so you can’t see what you’re eating
RIS DE VEAU MEUNIERE Sautéed sweetbreads with a lemon white wine and garlic sauce – yes, nothing goes to waste in our kitchen
KIELBASA SUPREME
Kielbasa topped with sautéed mushrooms, chevre goat cheese, and fresh
basil, cooked in white wine and butter – bring your appetite, and your
health insurance card
PULLED PORK AUX FROMAGE BLEU AVEC CHAMPIGNONS
Smoked pulled pork with mushrooms in a Modena balsamic reduction sauce,
topped with bleu cheese, and served with a side of Nexium
SUPREME DE VOLLAILLE EN CROUTE DE DUXELLES DE CHAMPIGNON BBQed chicken breast encased in a puff pastry with sautéed mushrooms and Boursin cheese
LE PLAT VEGETARIEN
Grilled spring vegetables – asparagus, fiddlehead ferns, asparagus,
rhubarb, asparagus, etc. – almost as good as meat, although not quite,
and served with asparagus “three ways”
ASPARAGUS AND LEEK TART WITH PONT L’ EVEQUE More vegetarian fun, this time in an exciting tart form
RIBS AVEC BERNAISE SAUCE Our house specialty! A full slab of beef or pork spareribs served with our Bernaise sauce, and asparagus
CATFISH AUX TRUFFES Grilled catfish filet with topped with a black truffle and asparagus velouté
BABY BACK RIBS AUX ASPERGE Mixing
the best of the American table with classical French ingredients, which
in this case is “asparagus,” as if you couldn’t guess
LE CARRE D'AGNEAU ROTI Roasted spring rack of lamb with a garlic and fresh mint beurre rouge, without that much asparagus 
LES COMBOS
Served
with Fries or Baked Sweet Potato, BBQ Baked Beans, Cole Slaw, Garlic
Bread, a liter of Coke, and a large side of Asparagus (no
substitutions!)
½ GIGUE DE SPARE RIBS SAUCE MERVEILLEUSE avec ½ BBQ COQ AU VIN D’ALSACE
½ BABY BACK RIBS CUIT EN COCOTTE AU REPERE avec 1/2 RIBS SERVED WITH BERNAISE SAUCE
½ BEEF BRISKET FARCIES A L’OIGNON AU VIN avec ½ PULLED PORK POT AU FEU DE PINTADE
BABY BACK RIBS CUIT EN COCOTTE AU REPERE & FRICASSEE DE CREVETTES EPICEES Combo FROMAGE
Kyrielle de fromages et pain de seigle et asperge LES DESSERTS
TARTE TATIN AUX ASPERGE Upside-down asparagus tart
CRÈME BRULEE GARNIE DES ASPERGE Cream custard with asparagus, since berries are out of season and we bought way too much asparagus
ASPERGE TORTE Even more asparagus, this time in convenient torte form
RIZ AU LAIT Our famous rice pudding, served with a side of asparagus just to get rid of it MENU DES ENFANTS
(For the Li'l Pards)
ASPARAGUS
Children must eat all of their dinner to order dessert! No exceptions!
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.FALL MENU: 
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HORS D’OEUVRES
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ANNEAUX D’OIGNON Onion rings
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COLLARD GREENS AUX TRUFFES Collard greens with shaved truffles
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TERRINE DE CRAWFISH AUX LEGUMES SAFRANES Crawfish and vegetable terrine with saffron, served with toasted cornbread
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CATFISH FUME AVEC DES CAPRES ET DE L'AIOLI Smoked catfish with capers & aioli
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PULLED PORK EN GELEE Pulled pork in aspic
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LA SALADE DE CRAWFISH FLAMBEES AU PERNOD Salad of crawfish flambeed with Pernod
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GATOR TAIL EN BRIOCHE Gator tail baked briefly on a slice of brioche covered with garlic butter
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L' AIL, LE BRIE, ET LES CORNBREAD Baked whole garlic head, Brie cheese, and cornbread
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CICADA AND CASHEW CHILI Somehow, the French don’t have a word for it 
PLATS PRINCIPAUX
Served with Fries or Baked Sweet Potato, BBQ Baked Beans, Cole Slaw & Garlic Bread
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CHOUCROUTE D’ALSACE AU KIELBASA Sauerkraut with kielbasa
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VERITABLE BOUILLABAISSE
Our special fish soup made with farm raised catfish, fresh lake carp,
and Lake Erie lamprey eels, with buttercup squash, collard greens, and
chevre
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PULLED PORK POT AU FEU DE PINTADE Braised pulled pork with baby vegetables, served with all the beef marrow you can eat
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BEEF BRISKET FARCIES A L’OIGNON AU VIN Tender slow smoked beef brisket stuffed with onions and braised in red wine
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GIGUE DE SPARE RIBS SAUCE MERVEILLEUSE Marinated pork spare ribs in our special marvelous sauce
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FRICASSEE DE CREVETTES EPICEES Sauteed shrimp in a spicy Cajun sauce with chanterelles
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BBQ COQ AU VIN D’ALSACE BBQ chicken braised in white wine
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SOUFFLE CHAUD AU FROMAGE ET JAMBON FUMEE Hot cheese soufflé with smoked ham
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BABY BACK RIBS CUIT EN COCOTTE AU REPERE Dry rubbed baby back ribs casserole
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BOUDIN NOIR AU VIN DE CHINON Homemade blood sausage in a red wine sauce, or possibly just in its own blood
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RIBS AVEC BERNAISE SAUCE Our house specialty! A full slab of beef or pork spareribs served with our Bernaise sauce LES COMBOS
Served with Fries or Baked Sweet Potato, BBQ Baked Beans, Cole Slaw & Garlic Bread
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½ GIGUE DE SPARE RIBS SAUCE MERVEILLEUSE with ½ BBQ COQ AU VIN D’ALSACE
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½ BABY BACK RIBS CUIT EN COCOTTE AU REPERE with 1/2 RIBS SERVED WITH BERNAISE SAUCE
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½ BEEF BRISKET FARCIES A L’OIGNON AU VIN with ½ PULLED PORK POT AU FEU DE PINTADE
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BABY BACK RIBS CUIT EN COCOTTE AU REPERE & FRICASSEE DE CREVETTES EPICEES Combo FROMAGE
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Kyrielle de fromages et pain de seigle LES DESSERTS
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SORBET AU MELON DE CAVAILLON Melon sorbet made from the famous Cavaillon melons
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MOUSSE AU CITRON Menton lemon mousse with lemon balm syrup
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CRÈME BRULEE AUX POTATOES DOUX Sweet potato crème brulee
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PROFITTERROLE AU CHOCOLAT A LA STUCKEY’S Chocolate profitterrole studded with pecans
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RIZ AU LAIT Rice pudding Menu des Enfants
(For the Li'l Pards)
“Lucky Frog” – frogs’ legs with Chez BBQ dipping sauce
“Happy Cow” - steak tartare on a bulky roll with fries
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“Smelly Snail” – escargot in garlic sauce “Cheesy Head” - tête fromagée (headcheese) with pickled cornichons
Children must eat all of their dinner to order dessert!
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