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Le Coq au Vin
4800 S Orange Ave
Orlando, FL 32806
Uber
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Dinner Menu
Hors D’oeuvres
Soupe A L’oignon
of paris-isle, france. traditional onion soup with apple cider, cream, gratinee with gruyere, ementhal cheeses
- $9.50
- $8.25
Traditional Country Style Pumpkin Soup
$8.25
pumpkin puree finished with yogurt and cream topped with cinnamon cream
Chef’s Seasonal Creation
please ask your server for today’s selection
Tarte A L’oignon
$9.50
alsace style caramelized onion tart, crisp smoked bacon bits, herb boursin, goat and cottage cheeses (also available with no bacon)
Country Style Fried Green Tomatoes
$13.25
buttermilk marinated green tomatoes, topped with crab meat, served with mustard beurre blanc
Spinach, Artichoke And Crab Imperial
$14.25
fresh baby spinach, artichokes, blended with crab, finished with cheese and herbs. served with toast points
Shrimp And Grits
$13.75
southern favorite shrimp and grits. creamy grits topped with sautéed shrimp, and diced tomatoes
Soufflé Au Fromage
$9.75
gruyere cheese soufflé
Boudin
$9.95
traditional blood sausage and caramelized onions served with apple sauce
Baked Brie En Croute
$15.50
baked brie wrapped in puff pastry, served with apple caramel sauce and toast points, garnished with assorted wild greens and house dressing
Oysters
$13.95
of poitou-charentes, france. four fresh regional oysters: rockefeller with spinach and pernod, bienville with crab meat, fried with cajun hollandaise with ham, and raw with shallot champagne vinaigrette
Escargots
$14.00
snails in garlic butter
Mousse De Foies De Volailles
$9.75
chicken liver pate with onions, tomatoes, cornichons, served warm with toast
Moules Mariniers
$13.95
of poitou-charentes, france. steamed mussels with white wine, tomatoes, finished with cream, served with toast for broth
Moules Rochelaises From La Rochelle
$14.75
steamed mussels with curry, diced apples and light cream (chef’s favorite)
Coquilles St. Jacques
$13.95
sea scallops, bay shrimp, and mushrooms in a light cream sauce with a cheese and garlic parsley crust
Crevettes
$13.25
of normandy, france. shrimps in beurre blanc with tomato, capers and garlic
Steak Tartare
$13.25
traditional hand cut beef steak tartare
Foie Gras
$23.50
of aquitaine, france. duck foie gras terrine toasted brioche, fig preserve
Foie Gras
$26.50
fresh grade-a seared duck foie gras, served on brioche french toast and dark red cherries
Salade
Space Coast Crab Salade
fresh space coast crab meat, tomato, cucumber, mango salad, mixed greens and house vinaigrette
- $11.95
- $9.95
Salade Laitue Et Noix
$6.50
of burgundy, france. boston lettuce topped with roquefort cheese crumbles, toasted candied pecans, and mustard seed vinaigrette
Salade Endives, Cresson, Chevre Chaud
$9.75
of nord-pas de calais. belgian endives, watercress, mushrooms and goat cheese with french mustard dressing
Salade Tomatoes Et Chevre
$9.75
of provence, france. three different tomatoes with herb goat cheese and balsamic vinaigrette
Entrees
Schnitzel
$28.95
breaded pork loin pan-fried golden brown to perfection hunter style—topped with black forest mushroom and peppercorn sauce, served with au gratin potatoes and seasonal vegetables
Schnitzel
$32.95
topped with crab meat and béarnaise sauce, served with au gratin potatoes and seasonal vegetables
Aubergine Du Bayou Teche
eggplant fried with crab meat, shrimp, cajun hollandaise with ham, served with caviar potatoes and seasonal vegetables
- $24.75
- $18.75
Fresh Catch Of The Day
please ask your server for today’s selection
Le Poisson “bronze”
the original bronzed fish with toasted pecans and citrus beurre blanc coated with 10 spices, cooked in a cast iron skillet, served with ratatouille, and sweet potato
- $26.75
- $17.75
Seared Scallops Oscar Style
$32.50
of pays-de-la-loire, france. pan seared scallops topped with crab meat and béarnaise sauce served with asparagus, and au gratin potatoes
Filet Of Baked Sea Bass
$33.25
of languedoc-roussillon, france. sea bass filet baked topped with mushroom duxelle, served with braised fennel. finished with orange mango flavored beurre blanc
Dover Sole Meuniere
$41.00
pan roasted dover sole finished with meuniere butter, served with au gratin potatoes and seasonal vegetables
Legumes
$19.95
vegetables – sweet potato parsnip pie, fennel, leeks, vegetable ratatouille, spinach, seasonal vegetables, and salad of the day
Poulet “coq Au Vin”
of burgundy, france. braised chicken “coq au vin” with red wine, mushrooms, bacon, onions served with seasonal vegetables, and buttered egg noodles
- $24.95
- $18.95
Ris De Veau
braised veal sweetbreads, mushrooms, braised carrots, and rosemary au gratin potatoes
- $28.50
- $22.50
Ch Ef’s Poultry Creation Of The Day
please ask your server for today’s selection
New York Strip Steak
center cut choice new york strip steak served with au gratin potatoes, and seasonal vegetables of the day choice of béarnaise, or peppercorn sauce
- $34.95
- $22.95
Tournedos
beef tenderloin sautéed with fresh duck foie gras, and port wine sauce, (only when whole foie gras is available)
- $32.95
- $22.95
Beef
beef tenderloin sautéed with crab meat, béarnaise sauce served with potato pancakes, and seasonal vegetables
- $38.95
- $29.95
Chef’s Game Selection
please ask your server for today’s selection
Canard
of normandy, france. duck 2 ways – leg confit crisp and lavender honey breast roasted medium rare with pears and cherries, kirsch flavored sauce, and sweet potato parsnip pie
- $31.00
- $24.95
Carre D’agneau
$37.95
of normandy, france. roasted rack of lamb with garlic and herbs, served with rosemary au gratin potatoes and watercress
Lapin
of burgundy, france. boneless rabbit braised in veal stock with california prunes, served with macaroni and cheese with ham
- $28.95
- $21.75
Cassoulet
of languedoc-roussillon, france. (specialty from southwest france) white beans slowly braised with lamb, duck, and port garlic sausage, topped with a crust of duck cracklings, herbs, and bread crumbs
- $26.95
- $21.95
House Side Dishes
Baked Lobster Macaroni And Cheese With Ham
$9.50Truffle French Fries Fried In Duck Fat
$7.50Au Gratin Potatoes
$4.50Buttered Noodles
$4.00Seasonal Vegetables Of The Day
$4.00Sauteed Forrest Mushrooms
$6.25Asparagus And Cajun Hollandaise With Ham
$6.25
when available
Side Béarnaise Or Side Of Peppercorn
$3.75Desserts
Les Soufflés De Jean Baptiste
$8.00
grand marnier, chocolate, or raspberry soufflés are also available half and half for $1 more
Crème Brulee
$7.00
silky rich custard topped with caramelized sugar
Tarte Au Citron
$7.00
florida lemon tart with mango nectar shooter
Pain Perdu Aux Framboises Et Chocolat
$7.00
french style bread pudding with seasonal fresh berries and chocolate, served warm with cherry vanilla ice cream
Tarte Aux Pommes
$7.00
butter puff pastry, granny smith apples, raisins, praline crunch and ice cream
Seasonal Cheesecake
$7.00
ask your server for today's special selection
Three Cheeses
$11.00French Style Chocolate Lava
$8.00
traditional french lava cake served with vanilla sauce and ice cream
Ice Cream And Sorbet
$5.95
ask your server for today's special ice cream and sorbet selections
Chocolate Marquise
$8.50
marinated chocolate sponge cake topped with chocolate truffle cream and vanilla sauce
Browse Nearby
General Info
Cuisine
French
Hours
Tuesday:
10:00pm - 5:30pm
Wednesday:
10:00pm - 5:30pm
Thursday:
10:00pm - 5:30pm
Friday:
10:00pm - 5:30pm
Saturday:
10:00pm - 5:00pm
About Us
Le Coq au Vin Restaurant was among the first, open in 1976, and is still among the best Zagat America’s top restaurants 2009. Le Coq Au Vin restaurant is now owned and operated by Chef Reimund Pitz and his wife Sandy, in partnership with Chef Louis and Magdalena Perrotte. The cuisine reflects traditional classical cooking techniques as well as different cultural influences.
“We continue to evolve and improve, understanding the necessity to adapt to new cooking trends and eating habits while maintain and respecting Le Coq Au Vin’s long standing reputation. Our desire to expand our culinary horizons and to differentiate us from other restaurants has not lessened our goal-- to main consistency, quality, affordability, and friendliness.” –Chef Reimund Pitz