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400 E 5th St, Kansas City, MO 64106
Nutrition Facts & Calorie Information
Filet Mignon paired with Lobster meat with a Boursin Sabayon, served with Dauphine potatoes and grilled asparagus.
Kansas City Strip Steak pan seared, flambéed in Cognac with Madagascar green peppercorns, veal demi glace and cream, served with pommes frites and mixed field greens.
Seared Hudson Valley Foie Gras, veal demi-glace, coffee extract, vanilla, and macadamia liqueur, served with mango and raspberry coulis
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A Seafood medley of mussels, crayfish, shrimp, and bay scallops in a shellfish, tomato, cream sauce with potato gnocchi
Baked Brie served in a puff pastry with seasonal compote
Pan seared Mulard duck breast, encrusted with black pepper and served with a raspberry duck reduction sauce, accompanied by wild rice and sautéed vegetables.
Pan-seared Scottish Salmon with a springtime butter sauce made with parsley, arugula, spinach, chives, fish stock, and a touch of cream. Served with a potato gratin and seasonal vegetables.
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.
Pork Loin Medallions wrapped in bacon and seared, with a dark balsamic pork stock reduction with caramelized shallots, served with mashed potatoes and sautéed vegetables.
Sautéed mushrooms and penne pasta tossed in our signature garlic-butter sauce with fresh basil and oven-dried tomatoes. For our guests who choose not to eat snails, this dish offers a way to enjoy the beautiful butter sauce animal-free. Finished with a sprinkle of Parmesan.
Traditional French onion soup sweetened with Port wine and veal stock topped with a crouton and melted Gruyère and Parmesan cheeses
Warm goat cheese atop a crouton, fig compote, roasted peppers, field greens, and citrus vinaigrette
Hand chopped sushi grade Ahi Tuna, shallots, soy sauce, Tabasco, sesame and chive oils, wasabi with seaweed salad and sesame seeds
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Download MacrosMap →Hand-cut potatoes, soaked, then blanched for a tender interior. Finished with a second fry for a golden, crispy exterior
Quartered beets dressed in lemon vinaigrette paired with orange segments, candied pecans, and spicy arugula tossed with balsamic vinaigrette
Bay Scallops, leeks, and mushrooms in a creamy white wine and Gruyère cheese sauce
A rich soup made of lobster stock flambéed with Cognac, and thickened with rice, tomato paste, cream and a touch of cayenne
Half dozen Helix Snails baked in Butter, Tomatoes, Garlic, and Herbs
Prince Edward Island Mussels steamed in a broth of white wine, bay leaf, mustard and cream
Prepared from the season’s freshest Ingredients. Please Inquire.
Mixed field greens tossed in a tangy citrus Dijon vinaigrette and topped with carrot ribbons
Discover the nutritional content of menu items at Le Fou Frog in Kansas City, MO. Our comprehensive nutrition database provides detailed calorie counts and macronutrient breakdowns (protein, carbohydrates, and fat) for each menu item.
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