Lunch : Friday
Dinner : Monday to Sunday from 6pm

 

WINTER MENU 2010

Baguette w Balsamic Vinegar, Herbed Olive Oil    ~    Baguette, Balsamic & Huile d’Olive aux Herbes	4.50
Garlic & Herb Bread    ~    Pain grillé à l’ail et aux Herbes	5.50
French Onion Soup, Garlic Croutons Gratinée w Cantal Cheese ~ Soup a l’Oignon	14.00
Peppercorn Chicken Liver Paté, Pork Rillettes, Bayonne Ham, Toasted Brioche & Breads ~ Charcuterie	17.00
Profiterole of Oxtail Ragout, Gold Kumara Purée, Burgundy Jus ~ Queue de Bœuf	16.50
Chicken, Tarragon & Mushroom Risotto, Chablis Cream Sauce ~ Risotto de Poulet	17.00
Goat Cheese on Toasted Brioche w Tomato, Onion Confit, Walnut, Honey Jus ~ Chèvre Chaud	17.00
Rare Seared Tuna w King Prawns, Niçoise Style Salad, Anchovy & Basil Aioli ~ Thon et Crevettes	17.50
Snails baked in their Shell, Red Wine Shallot Garlic Butter ~ Escargots de Bourgogne	6 @15.50 12@29.50
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Chicken Thighs in Provencal Herbs, Mushroom Parmesan Risotto Balls, Forestiére Sauce ~ Poulet	29.50
Chargrilled Monkfish, Kumara & Coriander Purée, Coconut & Ginger Cream Sauce ~ Poisson	30.50
Lamb Blanquette ~ Lamb Casserole w Caramelised Onions, Bacon, Mushroom, Rosemary Rice ~ l’Agneau	31.50
Pork w Cantal Cheese wrapped in Bacon, Whole Grain Mustard Sauce, White Haricot Beans ~ Porc	32.50
Cassoulet ~ White Haricots Bean Casserole, Lamb, Toulouse Sausage, Duck Confit ~ Cassoulet	33.50
Duck Confit, Potato Sautéed w Bacon & Red Onion Confit, Red Burgundy Jus ~ Confit de Canard	33.50
Eye Fillet, French Fries, Green Salad ~ Filet de Boeuf        ~SAUCES Beurre St Tropez Or Forestiere Sauce Or Blue Cheese	33.50
Les Accompagnements 6.00 Seasonal Steamed Vegetables ~ White Haricot Bean Casserole ~ French Fries ~ Green Salade w Vinaigrette   Tarte Tatin  ~ Traditional French Apple Tarte  ~  Please order in advance,  takes 25mins to bake