Le Fou Frog Menu (2025 Update)
Introducing the menu at Le Fou Frog, a French bar in Kansas City, MO, known for its romantic ambiance and delicious dishes. The menu features traditional French onion soup, rich lobster bisque, and a daily soup option. For salads, try the tangy citrus Dijon vinaigrette mixed greens or the beets and arugula combo. Appetizers include hand-chopped Ahi Tuna tartare and baked Brie en croute. Customers rave about the escargot, braised short ribs, and filet at this unique dining experience. The restaurant's decor is charming, with a red-lit interior and a cozy patio. The staff is knowledgeable and friendly, enhancing the overall dining experience. For a special occasion or date night, Le Fou Frog is a top choice in Kansas City.
Les Soupes
Soupe - L'Oignon Gratin-e
Traditional French onion soup sweetened with Port wine and veal stock topped with a crouton and melted Gruy-re and Parmesan cheeses
Bisque de Homard
A rich soup made of lobster stock flamb-ed with Cognac and thickened with rice, tomato paste, cream and a touch of cayenne
Soupe du Jour
Prepared from the season's freshest Ingredients. Please Inquire
Salade de la Maison
Mixed field greens tossed in a tangy citrus Dijon vinaigrette and topped with carrot ribbons
Salade de Betteraves et Roquette
Quartered beets dressed in lemon vinaigrette paired with orange segments, candied pecans, and spicy arugula tossed with balsamic vinaigrette
Salade de Chevre Chaud Avec Figue
Warm goat cheese atop a crouton, fig compote, roasted peppers, field greens, and citrus vinaigrette
Les Salades
Les Hors D'Oeuvres
Tartare de Thon*
Hand chopped sushi grade Ahi Tuna, shallots, soy sauce, Tabasco, sesame and chive oils, wasabi with seaweed salad and sesame seeds
Baked Brie En Croute
Baked Brie served in a puff pastry with seasonal compote
Escargots Proven-ales
Half dozen Helix Snails baked in Butter, Tomatoes, Garlic, and Herbs
Foie Gras Frais
Seared Hudson Valley Foie Gras, veal demi-glace, coffee, vanilla, macadamia liqueur, macadamia nuts, with mango and raspberry coulis
Moules Marini-res
Prince Edward Island Mussels steamed in a broth of white wine, bay leaf, mustard and cream
Coquilles St. Jacques
Bay Scallops, leeks, and mushrooms in a creamy white wine and Gruy-re cheese sauce
Pommes Frites
RAVIOLIS DE COURGE MUSQU-E-
Butternut squash ravioli in a brown butter sage sauce with red cabbage, beets and Brussels sprouts
TAJINE V-G-TARIEN
Vegetable Tagine made with eggplant, onions, zucchini, yellow squash, chickpeas, dried fruit, almonds, walnuts, bell pepper & exotic spices on a bed of lime infused quinoa.
V-G-TARIEN VEGAN
Les Poissons
SAUMON -COSSAIS-
Pan seared Salmon with a creamy gooseberry sauce, orange confit topped with spicy arugula and served with fried potatoes
GNOCCHI FRUITS DE MER SAUCE ARMORICAINE---
A Seafood medley of mussels, crayfish, shrimp, and bay scallops in a shellfish, tomato, cream sauce with potato gnocchi
M-DAILLONS DE PORC ENROB- DE BACON
Pork Loin Medallions wrapped in bacon and seared, with a dark balsamic pork stock reduction with caramelized shallots, served with mashed potatoes and saut-ed vegetables
STEAK AU POIVRE*-
Kansas City Strip Steak pan seared, flamb-ed in Cognac with Madagascar green peppercorns, veal demi glace and cream, served with pommes frites and mixed field greens
FILET LE FOU*--
Filet Mignon paired with Lobster meat with a Boursin Sabayon, served with Dauphine potatoes and grilled asparagus
CAILLE FARCI
Quail stuffed with brioche and foie gras, grilled and finished in the oven. Sauce Perigourdine made with game stock, truffles, foie gras, and Madeira wine. Served with mashed potatoes and vegetables.