About La Petite

Since 1981, La Petite Auberge Restaurant 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 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 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.


Live Jazz Music in the Lounge every Wednesday night at 8:00pm!

With the holidays upon us, give the gift of La Petite Auberge. We
have gift cards available to be purchased in store or over the phone.
You can call us during business hours at 540-371-2727 to place your

We will be participating in the 2015 Restaurant Week from January
16th-26th. $10.15 for lunch $20.15 for dinner. Check our menu section
for what we will be offering.

We are offering a special 6 course New Year's Eve menu. Check our
menu section for what we will be offering. Call us at 540-371-2727 to
make your reservation.

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


Lunch Menu



Soupe du Jour
Soupe à l’oignon Gratinée


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


Assortment of Cheeses (Brie, Petite Basque, Aged Hook's Cheddar, Chevre, Humboldt Fog, Roquefort,Manchego) Quince Preserve & Grilled Cranberry Walnut Bread
Baked Brie Amandine with Garlic, served with House Salad
Poached Eggs Benedict
Omelet with Fines Herbes & Fontina Cheese
Smoked Fish Platter (Salmon, Trout, Mackerel), served with Créme Fraîche & Betty Poole’s Red Pepper Jelly & Bagel
Grilled Salmon on Baby Arugula & Cannelini Beans, Lemon Aioli
Blackened Mahi Mahi with Bananas & Spring Onions
Baked Boston Schrod
Stuffed Flounder with Crabmeat
Trout Amandine
Trout Sétoise
Baked Stuffed Shrimp with Crabmeat
Crab Cake Platter
Steamed Mussels with Garlic, White Wine & Cream, served on Linguini
Ritz Crackered Butter Fried Oysters with White Wine, Lemon & Butter
George Lewis Texas Chili or Chili Mac
Pork Scallopines Viennoise
Steak Frites Béarnaise, served with House Salad
Steak Tartare served with French Fries
Beef Tenderloin Medallions Georgetown


Grilled Cheese Sandwich with Fontina Cheese & Serrano Ham on Sourdough, served with Soupe du Jour
Crab Cake Sandwich
House Made Pâté Sandwich
Prosciutto, Fresh Mozzarella, Roasted Peppers & Artichokes on Ciabatta Bread
Salami & Provolone Sandwich
Reuben Sandwich
Burger du Jour with Saga & Caramelized Onion
Hamburger or Cheeseburger

Dinner Menu


Potages, Salades & Hors d’oeuvres

Soupe du Jour
Soupe à l’oignon Gratinée
Salad Auberge
Caesar Salad
Mesclun Mary Lou with Shaved Manchego Cheese, Pistachio & Cranberries
Tomatoes Auberge with Onions, Olive Oil, Balsamic Vinegar & Choice of Feta or House Made Mozzarella
Citrus Cured Salmon on Grilled Cornbread with Orange & Cremé Fraîche
Cripsy Local Oysters with Remoulade
Seared Hudson Valley Foie Gras on Wild Mushroom Toast
Fried Calamari with Aioli
House Made Pâté de Campagne with Dijon Mustard & Cornichons
Assortment of Cheeses (Brie, Petite Basque, Aged Hook's Cheddar, Chevre, Humboldt Fog, Roquefort,Manchego) Quince Preserve & Grilled Cranberry Walnut Bread
Smoked Salmon Duo with Betty Poole’s Red Pepper Jelly, Créme Fraîche & Capers
Stuffed Mussels Auberge
Baked Brie with Garlic & Almonds
Assiette de Charcuterie (Sopressatta, Salami Calabrese, Pate, Prosciutto, Garlic Sausage, Duck Salami & Duck Prosciutto)
Prosciutto di Parma with Marinated Red Peppers & Artichokes
Escargots Bourguignone


Seared Black Peppered YellowfinTuna with Tamari Ginger Dip, Served Rare
Pan Roasted Rockfish with Lump Crab on Baby Spinach Sauté, Hollandaise Sauce
Herb Crusted Salmon with Wild Mushroom Risotto
Blackened Mahi Mahi with Bananas & Spring Onions
Scampis Auberge, Very Large Shrimp with Garlic, White Wine & Butter
Baked Boston Schrod
Stuffed Flounder with Crabmeat
Trout Sétoise
Jumbo Lump Crabmeat Norfolk
Seared Sea Scallops with Andouille Sausage on Polenta
Baked Stuffed Shrimp with Crabmeat
Crab Cake Platter


Slow Braised Short Ribs of Beef served on Fusilli
Pan Seared Pork Chop with Roasted Apples on Whipped Potatoes, Apple Brandy Reduction
Veal Scallopines Cordon Bleu
Rack of Lamb with Dijon Herb Crust & Mint Jelly
Calf Liver with Caramelized Onions & Banyuls Vinegar
Cajun Andouille Sausage with Basmati Rice & Black Beans
Poached Eggs Benedict
Roast Chicken with Mushrooms, Bacon Lardon & Pearl Onions
Duck Confit & Toulouse Sausage on Puy Lentils
Crispy Half Duckling a L'Orange
Sirloin Steak Béarnaise or Ken Roberts
Tournedos aux Champignons
Tournedos au Poivre Vert
Filet Grille Béarnaise

Dessert Menu

Assorted Ice Creams
Debbie’s Myer’s Rum Cake with Vanilla Ice Cream
Créme Brulée
Key Lime Pie
Chocolate Fondant Cake
Chocolate Mousse
Poached Pear Belle Hélène
Fresh Berries with Chantilly
Housemade NY Style Cheesecake with Red Berry Coulis
Baked Alaska (24 Hour Notice Required) per Person

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 Setoisé or Amandine
Flank Steak Béarnaise
Pork Scallopines Viennoise
Roast Chicken with Mushrooms

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

Early Menu

Restaurant Week Menu

Restaurant Week
La Petite Auberge

January 16th to January 26th

Lunch Menu

Soupe du Jour or House Salad
Chicken Caesar Salad
Trout Sétoise
Pork Scallopines Viennoise
Steak Frites Béarnaise
Poached Eggs Benedict

$10.15 per Person

Dinner Menu

Soupe du Jour or Salad Auberge
Flounder Amandine
Trout Setoise
Baked Italian Sausage on Linguini
Flank Steak Béarnaise
Breast of Chicken Stuffed with Spinach & Mushrooms
with White Wine Sauce
Ice Cream or Chocolate Mousse

$20.15 per Person
Restaurant Week Menu

Valentine's Day Menu

Valentine's Day
La Petite Auberge

Amuse Bouche
Lobster Soup with Cognac
Terrine of Foie Gras with Lingonberry Preserve & Brioche
Mesclun Salad with Manchego Cheese, Crispy Prosciutto
& Candied Walnuts
Lemon Sorbet with Frozen Stolichnaya Vodka
Choice of:
Herb Crusted Salmon on Risotto with Jumbo Lump Crab
Crispy Duckling with Dark Cherries & Glaze, Wild Rice
Filet of Beef with Wild Mushrooms and Madeira Wine Sauce

Entrées are garnished with French Green Beans, Grape Tomatoes,
Gratin Dauphinois or Wild Rice
Chocolate Marquise with Jack Daniel Sauce
Crêpe Giselle - Filled with Crème Patissiere & Berries

Valentine's Day 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
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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