We serve dinner nightly from 5pm-9pm and offer the following menus:
• Our regular dinner menu seven nights a week (see below)
• Our nightly dinner specials:
• On weekends (Friday, Saturday and most Sundays) a menu of changing specials (please take note of the menu's date - daily menus are typically posted several hours in advance)
• Mid-week (most Sundays plus Monday, Tuesday, Wednesday & Thursday) we offer a menu of changing nightly specials and a Prix Fixe* menu (please take note of the menu's date - daily menus are typically posted several hours in advance)*Please note that on some holidays and holiday weekends that our Prix Fixe Specials may not be offered. Also, all menu items are subject to availability and all prices are subject to change. Prices do not include gratuity or tax.
Hors d'Oeuvres
Two Blue Crab Cakes 11.95
Seared golden brown with garlic Saffron, Mayonnaise and Chive Oil
Fifi’s Charcuterie 10.95
Housemade pâté, rillettes, and Bresaola with cornichons and warm baguette
Steamed Mussels 9.25
with leeks, shallots and tomato in a white wine Marsala broth
Escargots de Bourgogne 8.95
in garlic butter
Soupes (by the bowl)
Fifi’s Famous French Onion 8.95
Seafood Chowder (Friday only) 7.75
Soup du Jour 7.25
Salades
Fifi’s Salad 5.95
with candied walnuts, egg, herbed croutons, tomatoes, & bleu cheese with vinaigrette
Spinach & Crispy Duck 7.95
with goat cheese and honey-ginger vinaigrette
Caesar Salad 5.95
Tossed romaine topped with Grana Padano and herbed croûtons. (Contains raw egg.)
Before or After Dinner
Plateau de Fromages 11.95
Selection by Michael Burke from Star Market, Salinas
Fifi's Entrées
Add $3.75 for a cup of soup OR a small mixed green salad
Fresh Salmon Filet 20.95
Sautéed with lemon, capers, shallots, and wine
Sand Dabs 18.95
Sautéed with lemon beurre blanc
Poulet Champignon au Chèvre 20.95
Goat-cheese-stuffed free-range chicken breast, with mushroom sauce and roasted potatoes
Moules Frites 19.95
Mussels steamed with leeks, shallots,
garlic, and tomatoes in a white wine Marsala broth, served with French Fries and aïoli
Duck à l’Orange 24.95
Salt-roasted Peking Duck served crispy with Grand Marnier sauce
Brined Prime Pork Chop 18.95
Pan-seared and served with braised red cabbage and whole-grain Dijon cream
Gnocchi aux Epinards 15.95
Gnocchi with sautéed mushrooms and spinach, tomato-tarragon sauce and goat cheese
Filet Mignon au Beurre de Roquefort 28.95
Charbroiled choice Filet Mignon with bacon and roquefort butter
Steak Frites 21.95
Niman Ranch Hanger Steak with green peppercorn brandy sauce, Charbroiled, served with french fries and aïoli
• • •
Chef de Cuisine: Fernando Rodriguez
PLEASE NOTE: Split charge $5.00 per entrée.
Minimum service $15.00 per person.
We cannot be responsible for lost or stolen items.
Please, no cell phones in the Dining Room.
A gratuity of 18% may be added for parties of six or more.