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Les Hors d’Oeuvres
Shrimp with stuffed Morrels fricasee
Tarte Tatin aux tomates sauce Pistou . . . 9.50
Tomato tarte tatin with basil sauce
Coquilles de pleine mer croustillantes . . . 13.50
Crispy seared diver scallops, braised short ribs, tomato mousseline
Les escargots de Bourgogne au champagne . . . 12.00
Borgundy escargots in garlic & Champagne Sauce
Feuilletté d’asperges au cerfeuil . . . 9.50
Flaky pastry pillows, white asparagus & chervil Beurre montè
Cuisses de grenouilles en beignets . . . 14.50
Tempura of frog legs, fried parsley, horseradish & kiwi dipping sauce
Galette de crabe de Vickers . . . 12.50
Vickers crab cake served with fine mustard sauce
De Nos Soupières
Bisque d’homard . . . 9.00
Lobster Bisque with a dash of fine Champagne
Soupe à l’Oignon Gratinée . . . 8.00
Soupe du Jour Nos Specialités . . . 7.50
Salades
Salade Cèsar (pour deux) . . . 19.00
Caesar salad Prepared Tableside for two
Salade d’ epinard aux Vickers. . . 8.50
Vickers traditional spinach salad with Creamy House Dressing & crisp bacon
Salade Vert . . . 8.00
Mixed Filed Greens with Dijon Vinaigrette
Les Poissons
parchment-roasted red snapper on bed of julienne vegetables
Tranche de saumon saisie . . . 28.50
Pan roasted salmon, tomato-lemongrass broth, wilted spinach &
saffron risotto
Filet de truite de torrent . . . 27.50
Sautéed brook trout, light white wine & herb sauce, sugar snap peas
Grenouilles a la Provençale . . . 27.50
Frogs Legs Sautéed in white wine, garlic & tomato concassé
Les Volailles
Poitrine de caneton . . . 27.50
Roasted young duckling breast with black currant
sauce & mushroom terrine
L’aileron de poulet . . . 24.50
French-style free-range chicken breast, cooked in an aromatic marjoram broth,
served with an array of petit vegetables
Les Viandes
Filet de bœuf grillè béarnaise sauce . . . 34.50
Grilled Filet Mignon, served with béarnaise sauce, straw potatoes & sweet pea mousse
Medaillons de veau nature . . . 31.50
Milk fed veal tenderloin draped in an exotic mushroom
cream sauce accompanied by sweet potato gnocchi
Côte de porc rôtie . . . 27.50
Pan roasted pork chop with spring vegetables & rosemary jus
Bison de Nouveau Monde. . . 35.95
Seared Filet of Bison with morrel mushrooms, finished in a medoc sauce
Le Coin de Gourmet
To please the traditional palate
Steak Diane Flambé . . . 35.95
Beef Tenderloin, Dijon mustard, mushrooms, finished with Brandy and a touch of cream. prepared tableside
Entrecôte de Boeuf au Poivre Vert Flambé . . . 35.95
Sirloin steak with peppercorn sauce flambéed tableside
Dover Sole . . . 37.50
Dover Sole Filleted tableside
Carré d’Agneau Rôti . . . 37.50
Roasted Rack of Lamb with traditional herb & Dijon crust
Les Desserts de la Charrette
Selections from our Dessert Cart . . . 8.50
Pour Commencer
Smoked Trout and Salmon, Capers, red onion, horseradish crème fraiche, toast points
Shrimp Cocktail . . .9.50
Vickers traditional cocktail sauce
Assortment of Imported Cheeses. . .10.95
Served with a selection of French Charcuterie
Escargots. . . 9.50
Borgundy escargots in garlic & Champagne Sauce
Les Soupières
Soupe à l’Oignon Gratinée . . . 6.50
Soupe du Jour. . . 5.95
Les Salades et Les Sandwiches
Chilled Shrimp Salad . . . 13.50
Traditional shrimp salad served over a bed of lettuce, citrus dressing
Tarragon Chicken Salad. . .11.50
White Meat chicken salad served on a bed of organic Bibb lettuce
Rustic Country Salad. . . 8.95
Blue Cheese, roasted beets, walnuts, crispy leeks
Add Grilled Chicken: $3.00 Add Grilled Shrimp: $5.00
Traditional Spinach Salad . . . 9.50
Served with egg, bacon, creamy house dressing
Add Grilled Chicken: $3.00 Add Grilled Shrimp: $5.00
Baked Brie Salad. . . 11.50
Mixed greens , baked brie, raspberries, almonds, citrus vinaigrette
Pain Bagnat. . . 10.50
Tuna, capers, tomato, onion, lemon chive dressing
Chicken Sandwich…9.50
Grilled chicken, spinach, melted Swiss cheese, red pepper aioli
Beef Tenderloin Sandwich…11.95
Beef tenderloin tips, caramelized onions, mushrooms and bordelaise sauce
Black Angus Burger…9.95
Gruyere Cheese, roasted tomatoes, pommes frites
Land and Sea Melt…11.95
Chicken Salad and Tuna Salad served open faced on a toasted English Muffin with melted gruyere and aged Vermont cheddar cheeses
French Dip. . .12.50
Sliced Roast Beef, fresh horseradish, natural jus
Les Entrees
Duck Confit. . .12.95
roasted shallots, fried leeks, citrus vinaigrette on a bed of greens
Omelet Du Jour. . .9.95
with Petit salad, pommes frites
Moules Frites…11.50
Mussels sautéed in white wine, garlic, served with pommes frites
Poached Salmon. . .14.95
Herbes de Provence, roasted tomato dressing, petit greens
Rosemary Chicken. . .13.95
French-style free-range chicken breast, marjoram broth, petit vegetables
Vickers Crab cakes . . .15.95
Mustard remoulade, lemon, petit greens
Steak Frites . . . 14.95
Grilled Belvedere steak, Truffle Parmesan frites
Desserts
Pastries…$5.00
Named after the cock's morning crow, the "cocktail" was originally intended as a morning beverage composed of spirits of any kind, sugar, water, and bitters.
We think that cocktail hour is one of the loveliest parts of the day and should never be missed! We have created "Le coin du joie" (the corner of joy) comprised of specialty cocktails hand-crafted from some of our favorite places from London, to New York, to Paris and classic elixirs like the Vesper, Manhattan and Ricky perfectly prepared by our bartenders!_______________
specialty cocktails
ginger old fashioned
a classic spiced up with fresh ginger
vodka daisy
vodka, hibiscus, lemon, Rose Petal
raspberry 75
gin, champagne, raspberries, lemon
champagne jardin
champagne, elderflower, violet
pama ginger
vodka, pomegranate, ginger, orange
almondine
vanilla Rum, Amaretto, citrus
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classic elixirs
vesper martini
ORIGIN: 1953, Ian Fleming, UK
Bond isn’t the only one with perfect taste
classic manhattan
ORIGIN: 1870s, New York City
park, lex, 5th? we just prefer our manhattan with a cherry
vodka gimlet
ORIGIN: 1928, England
a little sweeter than the ricky and classically sharp
negroni
ORIGIN: 1900s, Italy
a favorite of a florentine count is good enough for us
gin ricky
ORIGIN: 1931, Washington, DC
gin, fresh lime, seltzer—perfectly simple
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Casual offerings for a light dinner or snack
mussels mariniere 7.50
with dipping bread
pomme frites 5.00
belgian fries
beef short ribs 8.00
slow braised short ribs with stewed vegetables
cheese plate 7.00
selection of imported cheeses
soupe à l’oignon gratinée 5.50
shrimp cocktail 8.50
pasta du jour 8.50
hamburger d'la maison 11.00
the perfect bistro burger
french dip sandwich 11.00
thinly sliced roast beef, jus for dipping, horseradish
casual fare only offered monday-friday in the Tavern Room
Please view our Group menus:
Group menus can be customized with any items that you would like either from our Dinner Menu or anything special that you have in mind. We are here to assist you in creating the most wonderful event possible. For booking information on group lunches or dinners, rehearsal dinners, business functions and all other events please call:
610.363.7998
events@VickersRestaurant.com
Hover your mouse over a menu to enlarge it. Click on the menu to open a printable .pdf version of that menu.
Group Luncheon Menu
Group Dinner Menu
HOLIDAY & EVENT MENUS
We are in the midst of planning our summer events. We appreciate your patience as we finalize our summer event menus!