Jjs Bistro De Paris - Jacksonville, FL

sauteed escargots with garlic confit, tomato concasse, lemon, fresh herbs, with a white wine cream sauce and toasted brioche points

baked brie with raspberry preserves & almonds, served with apples and raspberry coulis

country pate & truffle mousse pate with traditional condiments, fresh fruit and crostinis

prince edward island mussels in a rosemary, garlic, tomato concasse, lemon, dijon mustard cream sauce

roasted crab cake over ratatouille nicoise and a roasted red bell pepper rouille

french onion, vichyssoise, or soup du jour

with a balsamic reduction and virgin olive oil

pan seared scallops served with an anise cream

served with your choice of spring salad, pomme frites, or choice of daily potages

romaine hearts, eggless caesar dressing, croutons, sun dried tomatoes, parmesan cheese, with baked goat cheese crostinis

cold smoked salmon over mixed greens with capers, onions, and balsamic vinaigrette

baby spinach tossed in a warm bacon vinaigrette and served with duck confit, caramelized apples, feta cheese, and walnuts

brie (soft, mild), st. andre (triple cream, soft, flavorful), cambozola (triple cream, soft, blue,tangy)

crottin maitre seguin (goat’s milk, semi-soft, slightly sharp), manchego (sheeps’s milk, hard, aged 6 months, spain) petit basque (sheep’s milk, hard, aged)

tomme de sovoie (cow’s milk, semi-soft), morbier (cow’s milk, semi-soft, slightly sharp, pungent), banon feuille (cow’s milk, uncooked, unpressed, soft)

st. nectaire (cow’s milk, semi-soft), rocbleu (cow’s milk, firm, blue, tangy), reblochon (cow’s milk, semi-soft, slightly sharp)

crispy seared duck confit served with port wine reduction and pommes frites

grilled hanger steak served au poivre with pommes frites

famous french stew from the burgundy region consisting of tender chunks of beef, carrots, mushrooms, and onions, served with red bliss potatoes

filet served with bordelaise sauce

braised lamb shank with rosemary jus and red bliss potatoes

marinated chicken leg with prunes, green olives, pearl onions, garlic and capers

red wine braised chicken leg with pearl onions, garlic, mushrooms, and bacon

chicken breast with sundried tomato & dijon crème sauce

prince edward island mussels in a rosemary, garlic, tomato concasse, lemon cream sauce served with pommes frites

classic stew of mussels, shrimp, scallops, market fish and red potatoes served in saffron tomato fumet and finished with pernod

salmon filet sided with sauteed crab beurre fondue

almond encrusted rainbow trout with lemon beurre blanc

sauteed shrimp and scallops in a hazelnut cream sauce with savory risotto

chef’s daily ravioli and sauce, mushroom risotto, and pesto grilled vegetables

two roasted crab cakes over ratatouille nicoise and a roasted red bell pepper rouille

choice of appetizer (cheese plate or pate plate), choice of entrees (steak frites or bouillabaisse), choice of dessert. entrees come with a dinner salad of mixed greens, tomatoes, and a dijon vinaigrette, vegetable and starch

choice of soup (french onion or vichyssoise), choice of entrees (boeuf bourguignon or coq au vin), choice of dessert. entrees come with a dinner salad of mixed greens, tomatoes, and a dijon vinaigrette, vegetable and starch