La Meunière is an old bistro with walls decorated with cooking implements and old pictures.  On a mirror is a daily special to add to an already good sized menu, which includes some combo menus.  The tables are close and bigger ones are shared by several parties.  The low ceiling, no music in the background, white tableclothes topped with paper and cloth napkins, and a large center serving table all set the casual ambiance of the place.  French is translated to English on the menu and the staff spoke various amount of English but plenty enough to make it comfortable to be there.  In fact the staff were very friendly and personable.

 

A basket of fried things was on our table when we sat down but I wasn’t sure if it was a snack for the table or belonged to the couple sitting beside us, so we didn’t try it.

 

The Home-made Chef’s terrine was delicious, made with different kinds of meat.  It was moist and savory.  Very good.

 

Home-made duck foie gras terrine was smooth and mild.  It was served on a mustard vinaigrette dressed frisee alongside some crusty dense bread.  The terrine was delicious and the little salad it was on, was really good too.

 

A special that day was Fricassée de ris de veau which was veal sweetbreads stewed with mushrooms, potatoes and herbs.  The potatoes were small and had excellent flavor.  The sweetbreads were cooked nicely  with a little crisping on the outside and the interior creamy.

 

Another special was Escalope de foie de veau which was veal liver in wine sauce.  The liver was nicely rare and was pretty good but way outshown by the surprise side that came with it.  A wonderful dish of ‘macaroni and cheese’ (long tubular pasta) was perfectly cooked pasta surrounded by creamy goodness and topped with cheese.  An amazingly simple dish done so very well.  It was thick but not at all pasty and had a tad of crispness on the top.  I wanted to eat every bit of it.

 

For dessert we tried a cheese plate that was a good selection of cheeses.  All were quite good and served with a basket of bread.

 

The Baba au rhum was presented cut, topped with a generous dollop of whipped cream.  It came doused with some rum  but then they left the bottle on the table and I wasn’t sure if you were to pour more if desired or if this was just to let you know what type of rum it was.  Either way I gave it another shot and the light brioche soaked it up.  It was a sweet and terrific way to end the meal.