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ABOUT US
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 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 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.
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OUR MENUS
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LUNCH MENU
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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 Veronica12.00
Entrées
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LUNCH MENU
Potages
Salades
Entrées
- Cheese Sampler (Humboldt Fog, Manchego, Camembert, Mimolette, Roquefort,15.00
- Bleu d' Auvergne), served with House Salad
- 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
- Soft Shell Crabs Amandine (2)22.00
- Skate Wings with Capers & Black Butter13.00
- Stuffed Sea Trout with Crabmeat Meuniére15.50
- Baked Boston Schrod14.00
- Trout sauté with Almonds & Capers9.75
- Trout Sétoise9.75
- Baked Stuffed Shrimp with Crabmeat15.50
- Crab Cake Platter20.00
- Ritz Crackered Butter Fried Oysters with White Wine, Lemon & Butter15.00
- Baked Italian Sausage on Penne12.00
- 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
Sandwiches
- Soft Shell Crab Sandwich11.00
- 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 with Saga & Caramelized Onion 10.50
- Hamburger or Cheeseburger9.50
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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 & Choice7.50
- of Feta or House Made Mozzarella
- Snead's Asparagus Vinaigrette6.25
- Cripsy Local Oysters with Remoulade9.50
- 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, Saucisson au Chocolate) with Quince Preserve & Grilled Raisin Walnut Bread15.00
- & Grilled Raisin Walnut Bread
- 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 (Sopressatta, Salami Calabrese, Pate, Prosciutto,11.00
- Garlic Sausage & Duck Prosciutto)
- Escargots Bourguignone10.50
Poissons
Viandes
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DINNER MENU
Potages, Salades & Hors d’oeuvres
Poissons
- Stuffed Sea Trout with Crabmeat18.00
- Seared Sesame Crusted Hawaiian Ahi Tuna with Tamari Ginger Dip24.00
- Pan Roasted Hawaiian Walu on Piperade with Sauce Choron22.00
- Soft Shell Crabs Amandine (2)25.00
- Scampis Auberge, Very Large Shrimp with Garlic, White Wine & Butter23.00
- Blackened Mahi Mahi with Bananas & Spring Onions16.00
- Herb Crusted Salmon on Wild Mushroom Risotto20.00
- Baked Boston Schrod16.00
- Trout Sétoise19.00
- The Crab Sampler - Crab Cake, Lump Crab Meat, Soft Shell Crab &28.00
- Stuffed Shrimp
- Jumbo Lump Crabmeat Auberge or Norfolk24.00
- Very Large Scallops with Andouille Sausage on Polenta22.00
- Baked Stuffed Shrimp with Crabmeat24.00
- Crab Cake Platter22.00
Viandes
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DINNER MENU
Potages, Salades & Hors d’oeuvres
Poissons
Viandes
- Sirloin Steak with Rouquefort & Pecans28.00
- Pan Seared Pork Chop with Roasted Apples on Whipped Potatoes, Apple17.00
- Brandy Reduction
- Veal Scallopines Cordon Bleu20.00
- Crispy Veal Sweetbreads with Sriracha Honey Glaze & Warm Romaine22.00
- 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 with Mushrooms17.00
- Housemade Duck Confit & Toulouse Sausage on Puy Lentils19.00
- Sirloin Steak Béarnaise or Ken Roberts28.00
- Tournedos aux Champignons31.00
- Tournedos au Poivre Vert31.00
- Filet Grille Béarnaise31.00
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EARLY MENU
- Soupe du Jour
- Salami & Provolone
- House Made Pâté de Campagne
- Salad Auberge
- Baked Boston Schrod
- Trout Setoise
- Poached Eggs Benedict
- Flank Steak Béarnaise
- Baked Italian Sausage on Penne
- 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
- Price 23.00
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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 Fondant 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
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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
- Malbec7.00
- 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
- Malbec26.00
- Pinot Noir Bourgogne24.25
- French Sparkling22.25
Wine Specials
Champagnes & Sparkling Wines
Sweet Dessert Wines
White Wines
Red Wines
Bordeaux Grand Cru Classes Second Bottling
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WINE LIST
House Wines
Wine Specials (By the Glass)
- Pouilly Fussié White Burgundy (France)8.00
- Wallace Brook Cellars Pinot Noir (Oregon)11.00
- Chasing Venus Sauvignon Blanc (New Zealand)8.00
- Bodega La Flor Malbec (Argentina)8.00
- The Divining Rod Alexander Valley Cabernet Sauvignon 9.00
- Conundrum White Blend 20118.50
- Ferrari Carano Bella Luce Sonoma White Blend 20107.50
Wine Specials (By the Bottle)
- Pouilly Fussié White Burgundy (France)28.00
- Wallace Brook Cellars Pinot Noir (Oregon)32.00
- Chasing Venus Sauvignon Blanc (New Zealand)26.00
- Bodega La Flor Malbec (Argentina)28.00
- The Divining Rod Alexander Valley Cabernet Sauvignon 35.00
- Conundrum White Blend 201130.00
- Ferrari Carano Bella Luce Sonoma White Blend 201024.00
Champagnes & Sparkling Wines
Sweet Dessert Wines
White Wines
Red Wines
Bordeaux Grand Cru Classes Second Bottling
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WINE LIST
House Wines
Wine Specials
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
- Moët & Chandon Impérial 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
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WINE LIST
House Wines
Wine Specials
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 64.00
- 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
- Jean Maurice Raffault Rosé 2011 26.00
- Adelsheim Willamette Valley Pinot Gris 2011 38.00
- Guigal Côtes du Rhône Blanc 2011 36.00
- The Wip Livermore Valley White Wine 2010 29.00
Red Wines
Bordeaux Grand Cru Classes Second Bottling
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WINE LIST
House Wines
Wine Specials
Champagnes & Sparkling Wines
Sweet Dessert Wines
White Wines
Red Wines
- Fleurie Beaujolais 2009 32.00
- Adelsheim Willamette Valley Pinot Noir 2010 50.00
- 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
- Bodega Weinert Malbec 2005, Mendoza 35.00
- 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
- Keenan Cabernet Sauvignon 2007 Magnum, Napa Valley 170.00
- Silver Oak Cabernet Sauvignon 2005 122.00
- Kenwood Jack London Vineyard Sonoma Valley Zinfandel 2009 40.00
- Cline Zinfandel 2008 38.00
- Barbera d’Asti Chiarlo 2007 38.00
- Opus One Mondavi Rothschild 2003 197.00
- Belle Glos ‘Las Alturas’ Santa Lucia Highlands Pinot Noir 2010 45.00
- Walter Clore Private Reserve Columbia Valley Red Blend 2008 48.00
- The Spur Livermore Valley Red Wine 2010 32.00
- Col Solare Columbia Valley Red Wine 2007 78.00
- Caymus Vineyards Napa Valley Cabernet Sauvignon 2010 105.00
Bordeaux Grand Cru Classes Second Bottling
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WINE LIST
House Wines
Wine Specials
Champagnes & Sparkling Wines
Sweet Dessert Wines
White Wines
Red Wines
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.
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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
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WINE LIST
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PHOTO GALLERY
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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
Reservations are not currently accepted via email, thank you.
Please call us at 540-371-2727 for Reservations.
Get in Touch
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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.
info@lapetiteaubergefred.com
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HISTORY of 311 WILLIAM STREET
The building at 311 William Street in historic downtown Fredericksburg, Virginia 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 damage 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 the 1920’s and became the original site of the Fredericksburg Hardware store. A succession of restaurants at this location followed in the 1970’s. In 1981, Chef Christian Renault opened La Petite Auberge Restaurant, a fine dining establishment specializing in French Cuisine, and has been there ever since.
La Petite Auberge Restaurant has been family owned and operated since Chef Christian Renault opened his doors in 1981. His Son, Chef Raymond Renault, now runs La Petite Auberge Restaurant. Because of the consistency throughout the years, this restaurant has been a favorite among the locals and tourists as one of the best restaurants to dine in Fredericksburg, Virginia.
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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.
