About La Petite

Since 1981, La Petite Auberge Restaurant & Lounge has been owned and operated by the Renault family. We are a fine dining restaurant specializing in traditional French cuisine, as well as the very best food our region has to offer. We pride ourselves in offering the best quality meats, seafood and local produce. Our seafood is sourced from Maine to Florida, and also next day deliveries from Hawaii. Our Restaurant takes full advantage of the wonderful local delicacies such as Shad Roe in mid to late winter, Soft Shell Crab in the summer and Rockfish year round. We buy our produce from the local Fredericksburg, Virginia farmers during the growing season. Our menus are composed daily and change according to the market and seasons.

La Petite Auberge Restaurant & Lounge offers carefully selected wines that span the globe; from France, Italy, California, New Zealand, Argentina, and Virginia. We offer a diverse selection of reasonably priced house wines; as well as a fine selection of second bottlings from some of the most famous châteaux in Bordeaux.

La Petite Auberge Restaurant & Lounge is located in the heart of the historic district in downtown Fredericksburg, Virginia. Throughout the years, our restaurant has forged an excellent reputation among our loyal, local customers and tourists, and has become one of the best restaurants to dine in Fredericksburg, Virginia. Our philosophy has always been to serve our customers the best food and wine available at a reasonable price. Bon Appétit!

About Our Chefs

Chef Christian Renault hails from Nice, France. His early culinary influences included his grandmother, his mother and the first chef he worked under, Madame Emma. He graduated from Nice Hotel School in 1964 and opened the very popular restaurant, La Nicoise, in Washington, D.C. Two other restaurants followed in 1969, Le Canard and Le Pescadou. In 1981, Chef Renault moved his family to historic downtown Fredericksburg, Virginia to open La Petite Auberge Restaurant.

Chef Raymond Renault, son of Chef Christian Renault, was born in 1983. He spent most of his childhood watching his father cook. This in turn sparked a passion in him to follow his father’s footsteps and become a chef. He graduated from Johnson and Wales Culinary School in 2003. After interning with Chef Todd Grey of Equinox Restaurant in Washington D.C., he is now the Head Chef of La Petite Auberge Restaurant in downtown Fredericksburg, Virginia.


Now offering Happy Hour Mon-Fri 4-6pm!

Restaurant Week Jan 12-22, check our menu section for our menu

Follow us on Facebook, Twitter & Instagram for the most up to date
information on Events and Specials.

Hosting an event or meeting? We have a private room available for

Hosting a larger event such as a wedding reception or rehearsal
dinner? Please contact Jessica at lapetiteaubergefred@hotmail.com for
pricing and availability for your event.

Please call us at 540-371-2727 or email us at info@lapetiteaubergefred.com for availability and pricing.


Lunch Menu



Soupe du Jour4
Soupe à l’oignon Gratinée5.25


Tomato Salad Babazouk (Summer Only)11
Fresh Mozzarella, Tomatoes, Boiled Potatoes, Tuna, Garlic, Lettuce, Hard Boiled Eggs, Onions, Red Wine Vinegar & Olive Oil 
Traditional Niçoise Salad11
Lettuce, Tomatoes, Cucumbers, Radishes, Hard Boiled Eggs, Anchovies, Tuna, Peppers, Black Olives & Green Onions with Olive Oil & Vinegar or House Dressing 
Greek Salad10.50
Lettuce, Pepperoncini, Onions, Greek Olives, Feta, Red Wine Vinegar & Olive Oil or House Dressing 
Spinach Salad11
Spinach, Mushrooms, Hard Boiled Eggs, Bacon Croutons, Pecans & Danish Blue Cheese 
Chicken Caesar Salad12.50
Romaine with sauté Marinated Chicken Breast, Garlic Dressing & Croutons 
Chefs Salad11
Lettuce, Tomatoes, Hard Boiled Eggs, Julienne of Ham, Turkey, Salami, Provolone, Corned Beef & House Dressing 
Curry Chicken Salad "Heidi the Harpist" With Fruit & Pistachio11.50
Shrimp & Crab Salad Veronica13.50


Assortment of Cheeses (Brie, Petite Basque, Aged Hook's Cheddar, Chevre, Humboldt Fog, English Stilton) Quince Preserve & Grilled Cranberry Walnut Bread 16
Baked Brie Amandine with Garlic, served with House Salad12
Poached Eggs Benedict11
Omelet with Fines Herbes & Fontina Cheese10
Smoked Fish Platter (Salmon, Trout, Mackerel), served with Créme Fraîche & Betty Poole’s Red Pepper Jelly & Bagel17
Poached Salmon on Baby Spinach Sauté, Cointreau Sauce16
Blackened Mahi Mahi with Bananas & Spring Onions15
Baked Boston Schrod14
Stuffed Flounder with Crabmeat17
Trout Sétoise or with Almonds & Capers10
Baked Stuffed Shrimp with Crabmeat17
Crab Cake Platter22
Ritz Crackered Butter Fried Oysters with White Wine, Lemon & Butter15
Pork Scallopines Viennoise11
Steak Frites Béarnaise, served with House Salad15
Steak Tartare served with French Fries15
Beef Tenderloin Medallions Georgetown16


Croque Monsieur (Grilled Cheese with Gruyere, French Ham & Bechemel), served with Soupe du Jour10.50
Crab Cake Sandwich12
House Made Pâté Sandwich10
Prosciutto, Fresh Mozzarella, Roasted Peppers & Artichokes on Ciabatta Bread12
Salami & Provolone Sandwich10
Reuben Sandwich10
Burger du Jour with Creamy Gorgonzola & Caramelized Onion 12
Hamburger or Cheeseburger10

Dinner Menu


Potages, Salades & Hors d’oeuvres

Soupe du Jour4
Soupe à l’oignon Gratinée5.25
Salad Auberge5.50
Caesar Salad6
Mesclun Mary Lou with Shaved Manchego Cheese, Pistachio & Cranberries6
Tomatoes Auberge with Onions, Olive Oil, Balsamic Vinegar & Choice of Feta or House Made Mozzarella7.50
Cripsy Local Oysters with Remoulade11
Fried Calamari with Aioli9
House Made Pâté de Campagne with Dijon Mustard & Cornichons6
Assortment of Cheeses (Brie, Petite Basque, Aged Hook's Cheddar, Chevre, Humboldt Fog, Roquefort,Manchego) Quince Preserve & Grilled Cranberry Walnut Bread 15
Smoked Salmon Duo with Betty Poole’s Red Pepper Jelly, Créme Fraîche & Capers 11
Stuffed Mussels Auberge8
Baked Brie with Garlic & Almonds11
Assiette de Charcuterie (Sopressatta, Salami Calabrese, Pate, Prosciutto, Garlic Sausage, Duck Salami & Duck Prosciutto)13
Prosciutto di Parma with Marinated Red Peppers & Artichokes10.50
Escargots Bourguignone10.50


Herb Crusted Salmon with Wild Mushroom Risotto 20
Blackened Mahi Mahi with Bananas & Spring Onions17
Baked Boston Schrod16
Stuffed Flounder with Crabmeat25
Trout Sétoise19
Soft Shell Crabs Amandine (2)26
The Crab Sampler - Crab Cake, Lump Crab Meat, Soft Shell Crab & Stuffed Shrimp28
Jumbo Lump Crabmeat Norfolk28
Jumbo Lump Crabmeat & Mango Platter30
Seared Sea Scallops with Andouille Sausage on Polenta25
Baked Stuffed Shrimp with Crabmeat25
Crab Cake Platter23
Steamed Mussels & Shrimp with White Wine, Garlic & Cream, Served on Linguini20


Pan Seared Pork Chop with Roasted Apples on Whipped Potatoes, Apple Brandy Reduction18.50
Veal Scallopines Cordon Bleu19
Rack of Lamb with Dijon Herb Crust & Mint Jelly30
Cajun Andouille Sausage with Jasmine Rice & Black Beans16
Roast All Natural Shenandoah Chicken with Mushrooms16
Crispy Half Duckling a L'Orange 25
Sirloin Steak Béarnaise or Ken Roberts28
Tournedos aux Champignons31
Tournedos au Poivre Vert31
Filet Grille Béarnaise31

Dessert Menu

Housemade Lemon Ricotta Cheesecake Red Berry Coulis & Toasted Almonds
Chocolate Truffle Mousse Cake
Bread Pudding with Jack Daniel Sauce
Assorted Ice Creams
Debbie’s Myer’s Rum Cake with Vanilla Ice Cream
Créme Brulée
Key Lime Pie
Chocolate Mousse
Poached Pear Belle Hélène
Fresh Berries with Chantilly
Baked Alaska (24 Hour Notice Required) per Person

Early Menu

Soupe du Jour
Salami & Provolone
House Made Pâté de Campagne

Salad Auberge

Baked Boston Schrod
Trout Setoisé
Flank Steak Béarnaise
Pork Scallopines Viennoise
Roast Chicken with Mushrooms

Assorted Ice Creams
Chocolate Mousse

25 per person

All Entrées are garnished with the Vegetable of the Day and Potatoes

The Early Menu is offered Monday through Thursday 5:30 to 7:00

Early Menu

Restaurant Week Menu

Restaurant Week
Jan 12th thru Jan 21st

Lunch Menu

Choice of:
Soupe du Jour
Small House Salad

Choice of:
Chicken Caesar Salad
Baked Boston Schrod
Trout with Almonds & Capers
Pork Scallopines Viennoise
Flank Steak Béarnaise

$10.18 per Person
cannot be shared

Dinner Menu
Choice of:
Soupe du Jour
Mesclun Salad with Cranberries, Pistachio, Shaved Manchego & Carrot
Petit Charcuterie Plate-
Soppressata, calabrese salami, chorizo, prosciutto di parma & pate de

Choice of:
Baked Boston Schrod with Hollandaise
Trout with Almonds & Capers
Grilled 8 oz. Flat Iron Steak Béarnaise
Pork Scallopini Viennoise
Breast of Chicken Stuffed with Spinach & Mushrooms with White Wine

Choice of:
Assorted Ice Creams & Gelato, Chocolate Mousse, Fresh Berries with

$30.18 per Person, cannot be shared
Restaurant Week Menu

New Year's Eve Menu


Amuse Bouche of Risotto Fritter with Herb Caper Crème Fraîche

Lobster Bisque with Cognac
Domaine du Colombier, Chablis 2014
Terrine of Foie Gras with Toasted Brioche, Lingonberry Preserve
Chateau Petite Vedrines, Sauternes 2010

Mesclun Salad with Manchego Cheese, Crispy Prosciutto & Candied
Domaine Michel Magnien Bourgogne Pinot Noir, 2012

Palate Cleanser of Lemon Sorbet with Frozen Stolichnaya Vodka

Herb Crusted Salmon on Risotto with Jumbo Lump Crab
Flo, California Chardonnay 2014

Crispy Duckling with Dark Cherries & Glaze, Wild Rice
Basel Cellars, Columbia Valley Claret Red Blend 2012

Filet of Beef with Wild Mushroom & Madeira Wine Sauce
Basel Cellars, Columbia Valley Claret Red Blend 2012

Entrées are Garnished with French Green Beans, Grape Tomatoes,
Gratin Dauphinois or Wild Rice

Chocolate Duo Mousse Cake with Jack Daniel Sauce
Warre’s Otima 10 Tawny Port

Crêpe Giselle – Filled with Crème Patissiere & Berries
New Year's Eve Menu

Private Dining

La Petite Auberge Restaurant offers a private room for parties of up to 25. Also, on occasion we can book the Main Dining Room and/or the Lounge for larger events.!

As a fine dining restaurant, while dining in our private room you have the option of ordering off our regular menu or requesting a custom composed menu for your dinner. For larger events with parties of 25 or more, a custom composed menu is required. Please note all menus are composed custom for each event. All price quotes are custom and will reflect your menu selections and specifications.

Please call us at 540-371-2727 or email us at info@lapetiteaubergefred.com for availability and pricing.


Wine Specials

Pouilly Fussié White Burgundy (France)
Wallace Brook Cellars Pinot Noir (Oregon)
Chasing Venus Sauvignon Blanc (New Zealand)
Bodega La Flor Malbec (Argentina)
The Divining Rod Alexander Valley Cabernet Sauvignon
Conundrum White Blend 2011
Ferrari Carano Bella Luce Sonoma White Blend 2010

House Wines

White Bordeaux
Pinot Grigio
Côtes du Rhone
Cabernet Sauvignon
Pinot Noir Bourgogne
French Sparkling

Champagne & Sparkling Wines

Dom Pérignon 2000
Veuve Clicquot Brut
Veuve Clicquot Demi-Sec
Taittinger Brut La Française
Moët & Chandon Impérial
Roederer Brut Anderson Valley
Piper Sonoma Brut
Chandon Brut
Chandon Brut Split

White Wines

Pouilly Fuisse Laboure-Roi 2008
Meursault Gernot Boulanger 2005
Chassagne Montrachet L’Hospice 2006
Chablis Fourchaumes Premié Cru Lamblin 2007
Sancerre Comte de LaFond 2008
Pouilly Fumé LaDoucette 2005
Chateau Carbonnieux Graves 2005
Mouton Cadet Bordeaux Blanc 2008
Hugel Riesling 2008
Jordan Chardonnay 2007
Pine Ridge Chardonnay Carneros 2006/2007
Ingleside Chardonnay 2007
Prince Michel Barrel Select Chardonnay 2006
Barboursville Sauvignon Blanc 2007
Jean Maurice Raffault Rosé 2011
Adelsheim Willamette Valley Pinot Gris 2011
Guigal Côtes du Rhône Blanc 2011
The Wip Livermore Valley White Wine 2010

Red Wines

Fleurie Beaujolais 2009
Adelsheim Willamette Valley Pinot Noir 2010
Mercurey Premier Cru Isabel Marie 2006
Pommard Les Charmots 2003
Côtes du Rhône Guigal 2005
Chateauneuf du P ape Autard 2008
Côtes Rotie Rostaing 2004
Mouton Cadet Bordeaux 2006
Bodega Weinert Malbec 2005, Mendoza
Chateau de Pez St. Estephe 2006
Hawk’s Crest Cabernet Sauvignon 2006
Hawk’s Crest Merlot 2005
Jordan Cabernet Sauvignon 2006
Stags Leap Cabernet Sauvignon Artemis 2005
Stags Leap Merlot 2006
Cakebread Cellars Cabernet Sauvignon 2007
Keenan Cabernet Sauvignon 2007 Magnum, Napa Valley
Silver Oak Cabernet Sauvignon 2005
Kenwood Jack London Vineyard Sonoma Valley Zinfandel 2009
Cline Zinfandel 2008
Barbera d’Asti Chiarlo 2007
Opus One Mondavi Rothschild 2003
Belle Glos ‘Las Alturas’ Santa Lucia Highlands Pinot Noir 2010
Walter Clore Private Reserve Columbia Valley Red Blend 2008
The Spur Livermore Valley Red Wine 2010
Col Solare Columbia Valley Red Wine 2007
Caymus Vineyards Napa Valley Cabernet Sauvignon 2010

Sweet Dessert Wines

Chateau Petite Vedrines Sauternes 2004 (Half Bottle)
Chateau de Carles Sauternes 2000

Bordeaux Grand Cru Classes Second Bottling


We are happy to offer our discriminating clientele a selection of second bottling of some of Bordeaux Grand Cru Classes. These wines have all the lineage and quality of their parent wine. They are made by the same winemaker and owners and offer an extremely good wine. It is our hope that you will enjoy them.

Margaux Alter Ego de Palmer 2006
Château Palmer
Pauillac Hauts de Pontet 2005
Château Pontet-Canet
Pomerol Fugue de Nenin 2005
Château Nenin
St. Emilion La Grange Neuve de Figeac 2003
Château Figeac
Haut-Medoc Les Allées de Cantemerle 2005
Château Cantemerle
St. Julien Sarget de Gruaud Larose 2005
Château Gruaud Laroset

Contact Us


Hours of Operation:

Lunch: Monday-Friday 11:30-2:30,
Saturday 11:30-2:15
Dinner: Monday-Saturday 5:30-10:00
Lounge opens Monday-Friday at 4pm
& Saturday at 5:30pm
Happy Hour Monday-Friday 4-6pm
We are closed on Sunday and all major Holidays
The attire is business casual.
Gentlemen, no hats, please.
311 William Street
Fredericksburg, VA 22401
Telephone: 540-371-2727
Fax: 540-371-9565
E-mail: info@lapetiteaubergefred.com

Please call us at 540-371-2727 for Reservations.

Reservations are not currently accepted via email, thank you.


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