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ABOUT US
Since 1981, La Petite Auberge has been owned and operated by the Renault family. Our specialties consist of traditional French cuisine, as well as the very best 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. We take 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 farmers during the growing season. Our menus are composed daily and change according to the market and seasons.
La Petite Auberge 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.
We are located in the heart of the historic district in downtown Fredericksburg, Virginia. Throughout the years, we have forged an excellent reputation among our loyal, local customers and tourists. Our philosophy has always been to serve our customers the best food and wine available at a reasonable price. Bon Appétit!
ABOUT THE 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 Fredericksburg to open La Petite Auberge.
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.
OUR MENUS
LUNCH MENU
LUNCH MENU
Potages
Salades
- Tomato Salad Babazouk (Summer Only)9.50
- Fresh Mozzarella, Tomatoes, Boiled Potatoes, Tuna, Garlic, Lettuce,
- Hard Boiled Eggs, Onions, Red Wine Vinegar & Olive Oil
- Traditional Niçoise Salad9.50
- Lettuce, Tomatoes, Cucumbers, Radishes, Hard Boiled Eggs, Anchovies,
- Tuna, Peppers, Black Olives & Green Onions with Olive Oil & Vinegar
- or House Dressing
- Greek Salad9.50
- Lettuce, Pepperoncini, Onions, Greek Olives, Feta, Red Wine Vinegar
- & Olive Oil or House Dressing
- Spinach Salad9.50
- Spinach, Mushrooms, Hard Boiled Eggs, Bacon Croutons, Pecans & Danish
- Blue Cheese
- Chicken Caesar Salad11.50
- Romaine with sauté Marinated Chicken Breast, Garlic Dressing & Croutons
- Chefs Salad9.50
- Lettuce, Tomatoes, Hard Boiled Eggs, Julienne of Ham, Turkey, Salami,
- Provolone, Corned Beef & House Dressing
- Curry Chicken Salad "Heidi the Harpist" With Fruit & Pistachio10.95
- Shrimp & Crab Salad Veronica14.00
Entrées
LUNCH MENU
Potages
Salades
Entrées
- Cheese Sample served with House Salad15.00
- Baked Brie Amandine with Garlic, served with House Salad10.95
- Poached Eggs Benedict10.25
- Omelet with Fines Herbes9.75
- Smoked Fish Platter - Salmon, Trout, Mackerel served with Créme15.00
- Fraîche & Betty Poole’s Red Pepper Jelly & Bagel
- Seared Grouper on Oven Roasted Tomatoes & Cheddard Grits, Mache Greens17.00
- Blackened Mahi Mahi with Bananas & Spring Onions 16.00
- Baked Boston Schrod14.00
- Baked Stuffed Shrimp with Crabmeat15.50
- Trout sauté with Almonds & Capers9.75
- Trout Sétoise9.75
- Stuffed Flounder with Crabmeat15.00
- Crab Cake Platter20.00
- Steamed Mussels with Garlic, White Wine & Cream served on Linguini13.00
- Pork Scallopines Viennoise10.50
- Steak Frites Béarnaise, served with House Salad12.25
- Steak Tartare served with French Fries13.00
- Beef Tenderloin Medallions Georgetown13.50
- Fresh Calf Liver Lyonnaise14.00
- Fresh Veal Kidneys Dijonnaise13.00
Sandwiches
- Grilled Cheese Sandwich with Soupe du Jour9.50
- Crab Cake Sandwich10.95
- House Made Pâté Sandwich9.50
- Prosciutto, Fresh Mozzarella, Roasted Peppers & Artichokes on10.95
- Ciabatta Bread
- Salami & Provolone Sandwich9.50
- Reuben Sandwich9.50
- Burger du Jour – Wagyu Beef Burger with Saga & Tempura Onion 12.00
- Hamburger or Cheeseburger9.50
DINNER MENU
Potages, Salades & Hors d’oeuvres
- Soupe du Jour3.95
- Soupe à l’oignon Gratinée4.95
- Salad Auberge5.25
- Caesar Salad5.75
- Mesclun Mary Lou with Shaved Manchego Cheese, Pistachio & Cranberries5.75
- Tomatoes Auberge with Onions, Olive Oil, Balsamic Vinegar & Choice6.50
- of Feta or House Made Mozzarella
- Snead’s Asparagus Vinaigrette6.25
- Terrine of Foie Gras with Lingonberry Preserves & Grilled Baguette20.00
- Fried Calamari with Aioli8.95
- House Made Pâté de Campagne with Dijon Mustard & Cornichons6.00
- Assortment of Cheeses (Humboldt Fog, Brie, Manchego, Roquefort, Blue15.00
- d’Auvergne, Mimolette) with Quince Preserve
- Smoked Salmon Duo with Betty Poole’s Red Pepper Jelly, Créme10.00
- Fraîche & Capers
- Stuffed Mussels Auberge7.00
- Baked Brie with Garlic & Almonds11.00
- Assiette de Charcuterie, Salami, Mortadella, Prosciutto, Garlic Sausage11.00
- & Duck Sausage
- Prosciutto di Parma with Marinated Red Peppers & Artichokes10.50
- Escargots Bourguignone10.50
Poissons
Viandes
DINNER MENU
Potages, Salades & Hors d’oeuvres
Poissons
- The Crab Sampler, Crab Cake, Lump Crab Meat, Soft Shell Crab &28.00
- Stuffed Shrimp
- Grilled Hawaiian Opah on Avacado Salsa, Tempura Onion25.00
- Soft Shell Crabs Amandine (2)22.00
- Soft Shell Crabs Amandine (3)27.00
- Seared Grouper with Lump Crab on Baby Spinach Sauté, Hollandaise26.00
- Sauce
- Seared Sesame Crusted Hawaiian Ahi Tuna with Tamari Ginger Dip 25.00
- Very Large Scallops with Andouille Sausage on Polenta22.00
- Baked Boston Schrod16.00
- Blackened Mahi Mahi with Bananas & Spring Onions18.00
- Herb Crusted Salmon with Wild Mushroom Risotto20.00
- Jumbo Lump Crabmeat Auberge or Norfolk24.00
- Baked Stuffed Shrimp with Crabmeat24.00
- Stuffed Flounder with Crabmeat22.00
- Crab Cake Platter22.00
- Trout Sétoise19.00
- Housemade Lobster Ravioli with Sage Butter & Crispy Shallots20.00
Viandes
DINNER MENU
Potages, Salades & Hors d’oeuvres
Poissons
Viandes
- Pan Roasted Pork Chop with Apples on Whipped Potatoes, Apple Brandy17.00
- Reduction
- Veal Scallopines Cordon Bleu20.00
- Veal Kidneys Dijonaise15.00
- Crispy Veal Sweetbreads with Sriracha Honey Glaze & Warm Romaine18.00
- Rack of Lamb with Dijon Herb Crust & Mint Jelly28.00
- Cajun Andouille Sausage with Basmati Rice & Black Beans14.00
- Poached Eggs Benedict11.50
- Roast Chicken Grand Mere16.00
- Seared Duck Breast on “Dirty” Wild Rice, Port Wine Reduction22.00
- Sirloin Steak Béarnaise or Ken Roberts28.00
- Tournedos aux Champignons30.50
- Tournedos au Poivre Vert30.50
- Filet Grille Béarnaise30.50
EARLY MENU
- Soupe du Jour
- Salami & Provolone
- House Made Pâté de Campagne
- Salad Auberge
- Blackened Mahi Mahi with Bananas & Spring Onions
- Baked Boston Schrod
- Trout Sétoise
- Poached Eggs Benedict
- Flank Steak Béarnaise
- Baked Italian Sausage on Linguini
- Pork Scallopines Viennoise
- Roast Chicken Grand Mere
- Assorted Ice Creams
- Chocolate Mousse
- 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
- Price 23.00
DESSERT MENU
- Assorted Ice Creams4.00
- Debbie’s Myer’s Rum Cake with Vanilla Ice Cream6.50
- Créme Brulée6.50
- Key Lime Pie6.50
- Chocolate Ganache Cake6.50
- Chocolate Mousse5.50
- Poached Pear Belle Hélène6.50
- Strawberries & Raspberries with Chantilly6.50
- Housemade NY Style Cheesecake with Red Berry Coulis6.50
- Baked Alaska (24 Hour Notice Required) per Person8.00
WINE LIST
House Wines (By the Glass)
- Riesling 7.75
- White Zinfandel6.50
- White Bordeaux7.25
- Chardonnay6.50
- Pinot Grigio7.00
- Côtes du Rhone7.50
- Cabernet Sauvignon6.50
- Merlot6.50
- Pinot Noir Bourgogne7.25
- French Sparkling6.25
House Wines (By the Bottle)
- Riesling 24.75
- White Bordeaux24.75
- Chardonnay22.25
- Pinot Grigio22.25
- Côtes du Rhone25.25
- Cabernet Sauvignon22.25
- Merlot22.25
- Pinot Noir Bourgogne24.25
- French Sparkling22.25
Champagnes & Sparkling Wines
Sweet Dessert Wines
White Wines
Red Wines
Bordeaux Grand Cru Classes Second Bottling
WINE LIST
House Wines
Champagnes & Sparkling Wines
- Dom Pérignon 2000 185.00
- Veuve Clicquot Brut 90.00
- Veuve Clicquot Demi-Sec 90.00
- Taittinger Brut La Française 85.00
- Roederer Brut Anderson Valley 39.00
- Piper Sonoma Brut 39.00
- Chandon Brut 39.00
- Chandon Brut Split 10.00
Sweet Dessert Wines
White Wines
Red Wines
Bordeaux Grand Cru Classes Second Bottling
WINE LIST
House Wines
Champagnes & Sparkling Wines
Sweet Dessert Wines
White Wines
- Pouilly Fuisse Laboure-Roi 2008 45.50
- Meursault Gernot Boulanger 2005 70.50
- Chassagne Montrachet L’Hospice 2006 80.50
- Chablis Fourchaumes Premié Cru Lamblin 2007 46.50
- Sancerre Comte de LaFond 2008 55.50
- Pouilly Fumé LaDoucette 2005 55.50
- Chateau Carbonnieux Graves 2005 70.50
- Mouton Cadet Bordeaux Blanc 2008 28.50
- Hugel Riesling 2008 38.50
- Jordan Chardonnay 2007 62.50
- Pine Ridge Chardonnay Carneros 2006/2007 70.50
- Ingleside Chardonnay 2007 32.50
- Prince Michel Barrel Select Chardonnay 2006 45.50
- Barboursville Sauvignon Blanc 2007 45.50
Red Wines
Bordeaux Grand Cru Classes Second Bottling
WINE LIST
House Wines
Champagnes & Sparkling Wines
Sweet Dessert Wines
White Wines
Red Wines
- Fleurie Beaujolais 2009 32.00
- Argyle Pinot Noir (Oregon) 2008 67.00
- Mercurey Premier Cru Isabel Marie 2006 52.00
- Pommard Les Charmots 2003 82.00
- Côtes du Rhône Guigal 2005 36.00
- Chateauneuf du P ape Autard 2008 62.00
- Côtes Rotie Rostaing 2004 94.00
- Mouton Cadet Bordeaux 2006 28.00
- Chateau de Pez St. Estephe 2006 70.00
- Hawk’s Crest Cabernet Sauvignon 2006 34.00
- Hawk’s Crest Merlot 2005 34.00
- Jordan Cabernet Sauvignon 2006 87.00
- Stags Leap Cabernet Sauvignon Artemis 2005 87.00
- Stags Leap Merlot 2006 87.00
- Cakebread Cellars Cabernet Sauvignon 2007 117.00
- Silver Oak Cabernet Sauvignon 2005 122.00
- Cline Zinfandel 2008 38.00
- Barbera d’Asti Chiarlo 2007 38.00
- Opus One Mondavi Rothschild 2003 197.00
Bordeaux Grand Cru Classes Second Bottling
WINE LIST
House Wines
Champagnes & Sparkling Wines
Sweet Dessert Wines
White Wines
Red Wines
Bordeaux Grand Cru Classes Second Bottling
Margaux Alter Ego de Palmer 2006 110.00 Château Palmer Pauillac Hauts de Pontet 2005 82.00 Château Pontet-Canet Pomerol Fugue de Nenin 2005 65.00 Château Nenin St. Emilion La Grange Neuve de Figeac 2003 76.00 Château Figeac Haut-Medoc Les Allées de Cantemerle 2005 45.00 Château Cantemerle St. Julien Sarget de Gruaud Larose 2005 75.00 Château Gruaud Laroset
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.
WINE LIST
PHOTO GALLERY
CONTACT US
- Hours of Operation:
- Lunch: Monday-Friday 11:30-2:30, Saturday 11:30-2:15
- Dinner: Monday-Saturday 5:30-10:00
- We are closed on Sunday and all major Holidays
- The attire is business casual. Gentlemen, no hats, please.
- Address:
- 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.
Get in Touch
PRIVACY POLICY
La Petite Auberge recognizes that respecting user privacy over the Internet is of utmost importance. This privacy statement is designed to provide information about the privacy and data collection practices for the site: http://www.lapetiteaubergfred.com. The Site is operated by La Petite Auberge of Fredericksburg, Virginia.
If you have questions or concerns regarding this statement, you should first contact our site coordinator at info@lapetiteaubergefred.com or by postal mail to:
La Petite Auberge, 311 William Street, Fredericksburg Virginia 22401
Identifying Information. In general, you can visit the Site without telling us who you are or providing any information about yourself. In some areas of the Site, we ask you to provide information that will enable us to process an order, offer services that require registration, assist you with technical support issues or to follow up with you. Generally, La Petite Auberge requests identifying information when you submit a request for information via our web form.
In these instances, La Petite Auberge will ask for your name, e-mail address, phone number and other appropriate information needed to provide you with the information you request. In all instances, if you receive a newsletter or other mailing from us, you will always be able to "unsubscribe" to these mailings at any time.
What La Petite Auberge Will Do With Your Information. If you choose to give us personal information for any of the purposes above, this information is retained by La Petite Auberge and will only be used by La Petite Auberge to support your customer relationship with us. We will not add you to a mailing list, or newsletter without your registration for this service. We will only contact you if further information is required from you to complete a service.
What Others May Do With Your Information. La Petite Auberge does not share, rent, or sell any personally identifying information provided through our Site (such as your name or email address) to any outside organization for use in its marketing or solicitations. From time to time La Petite Auberge may use agents or contractors who will have access to your personal information to perform services for La Petite Auberge (such as database maintenance), however, they are required by us to keep the information confidential and may not use it for any purpose other than to carry out the services for La Petite Auberge. In addition, La Petite Auberge may also share aggregate information about its customers and its web site visitors to advertisers, business partners, and other third parties. For example, we might share that our users are x percent PCs users and y percent Macintosh users. None of this information, however, will contain personal, identifying information about our users.
La Petite Auberge may from time to time revise its privacy policy. You should therefore periodically visit this page, so you are aware of any such revisions. We will not, however, use your existing information in a manner not previously disclosed. You will be advised and have the opportunity to opt out of any new use of your information.
HISTORY of 311 WILLIAM STREET
The building at 311 William Street was built in the 1830’s. William Street was called Commerce Street at that time and was the main east-west road through the city. During the Civil War, the building sustained damaged from the conflict moving through the city. After the war, it was repaired and became the home of the McCracken store. In 1870 the building burned to the ground in a fire. It was then rebuilt in the1920’s and became the original site of the Fredericksburg Hardware store. A succession of restaurants at this location followed in the1970’s. In 1981, Chef Christian Renault opened La Petite Auberge and has been there ever since.
PRIVATE DINING
We offer 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.
Unless ordering off of our regular menu, 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.
