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3324 W 7th St, Fort Worth, TX 76107
Nutrition Facts & Calorie Information
seared duck foie gras, crème fraiche tossed apple, celery, grapes, walnuts, port duck jus gastrique add a sauternes by the glass
duck two ways : moulard duck breast cooked like a steak, paired with a leg of confit, Rosemary Jus, chickpeas Provençal, zucchini, squash, garlic, red and green peppers, in tomato puree GF
10oz Wagyu Bavette steak, nicely trimmed, sauce Au Poivre Vert and pommes frites (steak & frites deluxe) GF
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our famous since 1985 recipe: roasted in a wood fired oven, half a duck is served on fresh spinach with xéres vinaigrette, orange supremes. pommes frites garniture GF
grilled bone marrow with a Périgueux Maître d’ butter (black truffles, foie gras and madeira butter)
8+ oz center cut tenderloin, asparagus, seasonal squash, chive butter whipped potatoes, sauce bordelaise GF note: no well done on the tenderloin
four interesting cheeses with fig compote, fruits and nuts, toasted baguette crostinis
classic french vanilla crème brulée and a chocolate ganache crème brulée why because the only thing better than a crème brulée is deux
if you prefer your dessert in a liquid form: house made french vanilla ice cream blended with brandy & cream de cacao one big red cup, good for TWO!!!
Red wine braised Wagyu beef cheeks, mushrooms, pearl onions, carrots, bacon, atop tagliatelle Gluten Free homemade tagliatelle pasta available
Rabbit two ways: Rabbit loin bacon wrapped stuffed with carmelized shallot goat cheese, braised leg of Rabbit tartlet and Plum reduction
one of the best (and most expensive) fish, our dover sole* is cooked whole, filleted for you, finished with lemon butter and parsley GF flour available
honey gem lettuce, classic césar dressing, white anchovies, house baguette croutons GF option available
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Download MacrosMap →french onion soup with melted gruyère as served in paris
hand chopped fresh tenderloin served raw with the traditional french embellishments and toasted baquette slices
hand cut thin, duck fat french fried, sea salt, ketchup and a black garlic aïoli GF
soufflés have a reputation for being difficult and requiring great culinary mastery. this simple recipe creates an amazing cloud of orange-y or chocolatey deliciousness in a sky-high ethereal dessert. then, to make an impressive dessert even more amazing we add chantilly cream available wednesday thru thursday and now sundays!
a medley of berries warmed in crème de cassis liquor with a sweetened fromage blanc in a crunchy pistachio-coconut “cup” atop a genoise (sponge) cake
duck legs are dry-brined and braised then shredded and mixed with Armagnac and spices for a delectable spread atop crostinis
Hokkaido (Japan) Sea Scallops with Hokkaido Scallops served with confit heirloom tomatoes, sweet peppers, saffron fennel soubise sauce GF
three interesting cheeses with fig compote, fruits and nuts, toasted baguette crostinis
red & golden beets, chêvre nougat, fuji apple, candied pecan, baby spinach , xéres vinaigrette GF
poached pear, pine nuts, cranberries, grapes, roquefort dressing GF
the french duck steak! same preparation as beef tenderloin GF
double créme brie, brut champagne masterfully blended and garnished with sautéed morel mushrooms
parisian cucumber slices topped with salmon rillettes, crème fraîche and capers GF
Choose from any four of our Amuses Bouches and Voilà!
six burgundy snails in garlic, pastis & herb butter – presented in the shells GF
our longtime house salad : boston lettuce in dijon vinaigrette with walnuts and lardons GF
if you prefer your dessert in a liquid form: House made Vanilla ice cream blended with brandy & creme de cacao, may also be split in two petite for sharing
artichoke hearts, green olives, capers, garlic, olive oil, house crostinis
one dozen burgundy snails in garlic, pastis & herb butter – presented in the shells GF
Hokkaido (Japan) Sea Scallops with Hokkaido Scallops served with confit heirloom tomatoes, sweet peppers, saffron fennel soubise sauce GF
italian style ice cream made in house, chef inspired flavor each week
assorted french olives in house marinade GF
a taste of imported cheese to enjoy with your apéritif GF
top your steak with a slice of foie gras torchon (duck butter) GF
crusty baguette rubbed with fresh garlic herb duck fat butter and tomato concase
French green beans in lemon parsley butter, garlic and toasted almonds GF
we serve you two blinis with ice cold ciroc vodka. from maison pétrossian in paris, royal ossetra is one of the best caviar we’ve tasted since the fall of the russian empire. GF option atop parisian cucumber!
with a champagne honey lavender glazed GF
from maison pétrossian in paris ranging in color from a deep rich amber to bright viridian green, alverta caviar is well known for its bold flavor and distinctive semi-sweet finish. a full ounce served with classic french accoutrements. served with iced ciroc vodka. GF option atop parisian cucumber!
seasonal mushrooms in a herbed beurre noisette (brown butter) GF
from maison pétrossian in paris, royal ossetra is one of the best caviar we’ve tasted since the fall of the russian empire. a full ounce served with classic french accoutrements. served with iced ciroc vodka. GF option atop parisian cucumber!
Asparagus sautéed in tarragon, shallots and Sherry vinegar
Discover the nutritional content of menu items at Paris 7th Restaurant Français in Fort Worth, TX. Our comprehensive nutrition database provides detailed calorie counts and macronutrient breakdowns (protein, carbohydrates, and fat) for each menu item.
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