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Du-pars, A California Classic

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Our quality meats, fresh vegetables and fruits, and pies and pastries are all prepared, by hand, fresh daily. Since Du-par’s Restaurant and Bakery first opened at Farmer’s Market in 1938, generations have enjoyed our fare. Indeed, our Du-par’s hotcakes have now become famous. We continue to prepare them 24 hours a day!

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We certainly appreciate your patronage. Sit back, relax, and let the tradition continue!

W.W. “Biff” Naylor
Restaurateur

What we do at Du-pars

Our menu today retains many of the dishes that made Du-par’s popular for so many generations. I’m pleased to know our guests can always enjoy a return trip to Du-par’s to share another plate of ‘hotcakes’ or some other favorite dish and relive fond memories with their friends and family.

On behalf of our family, my late father Tiny Naylor, my daughter Executive Chef Jennifer Naylor, myself, and the staff, I would like to welcome you to Du-par’s Restaurant and Bakery.

MenuHIGHLIGHTS

DU-PAR’S LEGENDARY BUTTERMILK HOT CAKES

Our Famous Recipe Since 1938

Served with grade AA melted butter and boysenberry or maple hot cake syrup.
Full Stack and Short Stack
______________
“Best Pancakes in the U.S.” -Esquire Magazine

Full or Short Order
Served with house gravy made from scratch
and two eggs
RECOMMENDED
Served with two eggs and house-made golden hashed browns
Served with two eggs and house-made golden hashed browns
Steel Cut Oatmeal, Slow Cooked and Brulee. Topped with fresh berries.
Marinated chicken, celery, red grapes, dried cranberries, tart granny smith apples & sweet candied pecans on a bed of baby mixed greens, tossed with creamy citrus vinaigrette.
Roasted turkey, bacon, tomato, avocado, bleu cheese crumbles and hard boiled egg, tossed with your choice of house-made dressing.
House-made brioche, sliced ham, turkey, Swiss and American cheese, batter dipped and grilled golden brown
On grilled rye bread with caramelized onions
and melted Swiss cheese.
long time favorite
Moist chicken, green peas, carrots, celery, and potatoes with a chicken gravy topped with a buttery crust.
Restaurant Pres Du Casino De ParisBaked fresh
A juicy, tender hen turkey, hand-carved with all the traditional trimmings! House-made herb dressing, creamy mashed potatoes, sautéed vegetables, turkey gravy and whole cranberry sauce.
Fresh Halibut filet over mashed potatoes, served with green beans and a roasted bell pepper sauce.
Generous slices of braised Harris Ranch grain-fed all natural choice tri-tip, with a wonderfully rich brown gravy. Served with creamy mashed potatoes and creamed corn
Double chocolate brownie heaped with house-made ice cream, real whipped cream, hot fudge and chopped walnuts
Brulee banana boat topped with all three flavors of house-made ice cream, hot fudge, fresh strawberries, pure whipped cream and chopped wal-nuts
Served warm with caramel glaze
and house-made vanilla ice cream
THE BEST
Scoops of house-made ice cream, hot fudge, whipped cream and chopped walnuts.

Du-pars, A California Classic

Our quality meats, fresh vegetables and fruits, and pies and pastries are all prepared, by hand, fresh daily. Since Du-par’s Restaurant and Bakery first opened at Farmer’s Market in 1938, generations have enjoyed our fare. Indeed, our Du-par’s hotcakes have now become famous. We continue to prepare them 24 hours a day!

We certainly appreciate your patronage. Sit back, relax, and let the tradition continue!

W.W. “Biff” Naylor
Restaurateur

What we do at Du-pars

Our menu today retains many of the dishes that made Du-par’s popular for so many generations. I’m pleased to know our guests can always enjoy a return trip to Du-par’s to share another plate of ‘hotcakes’ or some other favorite dish and relive fond memories with their friends and family.

On behalf of our family, my late father Tiny Naylor, my daughter Executive Chef Jennifer Naylor, myself, and the staff, I would like to welcome you to Du-par’s Restaurant and Bakery.

MenuHIGHLIGHTS

DU-PAR’S LEGENDARY BUTTERMILK HOT CAKES

Our Famous Recipe Since 1938

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Served with grade AA melted butter and boysenberry or maple hot cake syrup.
Full Stack and Short Stack
______________
“Best Pancakes in the U.S.” -Esquire Magazine

Full or Short Order
Served with house gravy made from scratch
and two eggs
RECOMMENDED
Served with two eggs and house-made golden hashed browns
Served with two eggs and house-made golden hashed browns
Steel Cut Oatmeal, Slow Cooked and Brulee. Topped with fresh berries.

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Marinated chicken, celery, red grapes, dried cranberries, tart granny smith apples & sweet candied pecans on a bed of baby mixed greens, tossed with creamy citrus vinaigrette.
Roasted turkey, bacon, tomato, avocado, bleu cheese crumbles and hard boiled egg, tossed with your choice of house-made dressing.
House-made brioche, sliced ham, turkey, Swiss and American cheese, batter dipped and grilled golden brown
On grilled rye bread with caramelized onions
and melted Swiss cheese.
long time favorite
Moist chicken, green peas, carrots, celery, and potatoes with a chicken gravy topped with a buttery crust.
Baked fresh
A juicy, tender hen turkey, hand-carved with all the traditional trimmings! House-made herb dressing, creamy mashed potatoes, sautéed vegetables, turkey gravy and whole cranberry sauce.
Fresh Halibut filet over mashed potatoes, served with green beans and a roasted bell pepper sauce.

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Generous slices of braised Harris Ranch grain-fed all natural choice tri-tip, with a wonderfully rich brown gravy. Served with creamy mashed potatoes and creamed corn
Double chocolate brownie heaped with house-made ice cream, real whipped cream, hot fudge and chopped walnuts
Brulee banana boat topped with all three flavors of house-made ice cream, hot fudge, fresh strawberries, pure whipped cream and chopped wal-nuts

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Served warm with caramel glaze
and house-made vanilla ice cream
THE BEST
Scoops of house-made ice cream, hot fudge, whipped cream and chopped walnuts.