Carte & Menus

Et 1er Juillet - 31 Aot 2013 Lundi - Samedi 12 - 10pm

Le Restaurant qui parle Franais depuis 1994

Et 1er Juillet - 31 Aot

Menu et Carte Servis 1200-2200

Menu de Saison
Three Courses 20.95

Menu Gastronomique
Three Courses 24.95

SOUPE DU MOMENT (V)

Soup of the day (as described on the weekly Lunch/PrThatre Menu)

SOUPE DE POISSONS
Home made Fish soup served with Garlic Croutons, spicy Rouille Mayo and Grated Emmental

TERRINE DU CHEF
Chefs terrine, served with Shallot compote, Condiments and mixed Salad

ESCARGOTS DE BOURGOGNE
Polon of Burgundy Snails off the shell, with Garlic and Parsley butter, served piping hot

QUICHE PROVENALE (V)

Quiche with Courgette, Aubergine, Peppers, Onion and Ewes Cheese topping with mixed Salad

MOULES AU VIN BLANC

Bowl of whole fresh Mussels steamed in Shallot, Garlic, Parsley & Cream broth

SAUMON MARIN ET CLERI REMOULADE

Marinated Salmon Gravadlax with grated Celeriac Rmoulade and mixed Salad

ASSIETTE DE CHARCUTERIE
Assiette of Cured Bayonne Ham, Rosette saucisson, Corsican Coppa, Terrine served with Condiments and mixed Salad

COUSCOUS LGUMES (V)

Peppers and Cherry Tomato Brochette, Courgette, Aubergine, Chick Peas on a bed of Cumin flavoured Couscous - Spicy Harissa dressing

PAV DE CABILLAUD AU BASILIC

Roasted chunky Cod fillet with Virgin Olive oil & Basil dressing - Couscous & Vegetable Garnish

POISSON DU MARCH
Market Fish served with Couscous & Vegetable Garnish

POULET DES ILES

Chicken breast with Lime and Coconut - Pommes Sautes & Vegetable Garnish

STEAK TARTARE
Freshly minced Beef served raw with separate Condiments (Egg yolk, Onion, Capers, Gherkin, Parsley) You do your mix! - Home cut Chips & Vegetable garnish

ONGLET LECHALOTE
French cut of Beef steak (cooked either blue, rare or medium) with Shallot and Veal stock sauce - Pommes Sautes & Vegetable Garnish

CASSOULET DE CASTELNAUDARY
Rich bake of Haricot Beans, Duck confit, Toulouse sausage, smoked Pork belly and smoked Pork sausage - Mixed Salad

CHEVREUIL AUX MYRTILLES

Medallions of wild Scottish Venison cooked rare with red wine and Blueberry sauce - Gratin Dauphinois & Vegetable Garnish

COUPE ANTILLAISE
Rhum & Raisin Ice cream, Banana, Chantilly, salted butter Caramel

TARTELETTE AUX FRAISES

Strawberry Tartlet with Almond and Fresh Mint Crme Anglaise

ASSIETTE DE FROMAGES
Selection of 3 unpasteurised French Cheeses served with Bread and mixed Salad leaves

CRME BRULE LA VANILLE DE TAHITI

Crme Brule with Tahiti Vanilla pod, arguably the best Vanilla in the world!

COUPE ANTILLAISE
Rhum & Raisin Ice cream, Banana, Chantilly, salted butter Caramel

PROFITEROLES AU CHOCOLAT
Choux, Vanilla Ice cream, Chocolate sauce

DESSERTS DU MOMENT
Choice of desserts from the blackboard

TARTELETTE AUX FRAISES

Strawberry Tartlet with Almond and Fresh Mint Crme Anglaise

CRME BRULE LA VANILLE DE TAHITI

Crme Brule with Tahiti Vanilla pod, arguably the best Vanilla in the world!

Menu Enfant ((-12s)

Two Courses + Drink 5.95 Mini Main Course from Lunch Menu Vanilla Ice Cream

PROFITEROLES AU CHOCOLAT
Choux, Vanilla Ice cream, Chocolate sauce

DESSERTS DU MOMENT

10 % discretionary service charge added to the bill

Entres
SOUPE DU MOMENT (V) 4.25

Amuses Bouches

BREAD is complimentary Soup of the day (as described on the weekly Lunch/Pr-Thatre Menu) OLIVE OIL AND BALSAMIC 1.75 TERRINE DU CHEF 4.50 Chefs terrine, served with Shallot compote, Condiments and mixed Salad OLIVES - selection of olives from Provence 2.75 SAUCISSON - slices of French salami 2.75 QUICHE PROVENALE (V) 4.75 Quiche with Courgette, Aubergine, Peppers, Onion and Ewes Cheese topping with mixed Salad SAUMON MARIN ET CLERI REMOULADE 4.95 Marinated Salmon Gravadlax with grated Celeriac Rmoulade and mixed Salad SOUPE DE POISSONS 5.75 Home made Fish soup served with Garlic Croutons, spicy Rouille Mayo and Grated Emmental ESCARGOTS DE BOURGOGNE For 12 11.90 For 6 6.25 Polon of Burgundy Snails off the shell, with Garlic and Parsley butter, served piping hot MOULES AU VIN BLANC Main 11.95 Starter6.45 Bowl of whole fresh Mussels steamed in Shallot, Garlic, Parsley & Cream broth (main portion served with sauted potatoes) ASSIETTE DE CHARCUTERIE 6.95 Assiette of Cured Bayonne Ham, Rosette saucisson, Corsican Coppa, Terrine served with Condiments and mixed Salad CUISSES DE GRENOUILLE 7.30 Frog Legs sauted in pan, finished with Garlic, Parsley and Pastis butter

Accompagnements
SALADE VERTE POMMES SAUTES

Plats & Spcialits

COUSCOUS LGUMES (V)

2.00 2.00

Mixed salad leaves with vinaigrette dressing

11.50

Home cut new Potato rings, sauted in the pan

Peppers and Cherry Tomato Brochette, Courgette, Aubergine, Chick Peas VEGETABLE GARNISH 2.00 on a bed of Cumin flavoured Couscous - Spicy Harissa dressing Chef's vegetable garnish of the day POISSON DU MARCH 12.50 POMMES SARLADAISES 2.75 Market Fish served with Couscous & Vegetable Garnish Diced potatoes sauted in Goose Fat with Garlic & PAV DE CABILLAUD AU BASILIC 15.50 fresh Parsley Roasted Cod fillet with Olive oil & Basil dressing - Couscous & Veg Garnish GRATIN DAUPHINOIS 2.75 POULET DES ILES 12.50 Potato gratin slowly cooked with Cream, Garlic & grated Nutmeg Chicken breast with Lime and Coconut - Pommes Sautes & Veg Garnish ONGLET LECHALOTE 13.00 French cut of Beef steak (cooked either blue, rare or medium) with Shallot & Veal stock sauce - Pommes Sautes & Vegetable Garnish STEAK TARTARE 14.00 Freshly minced Beef served raw with separate Condiments (Egg yolk, Onion, Capers, Gherkin, Parsley) You do your mix! Add Ketchup and Worcester sauce to taste - Home Cut Chips & Vegetable garnish CASSOULET DE CASTELNAUDARY 15.00 Rich bake of Haricot Beans, Duck confit, Toulouse sausage, smoked Pork belly and smoked Pork sausage - Mixed Salad CHEVREUIL AUX MYRTILLES 15.50 Medallions of wild Scottish Venison cooked rare with red wine and Blueberry sauce - Gratin Dauphinois & Vegetable Garnish MAGRET DE CANARD MIEL-ABRICOT 17.95 Duck Breast with Honey and Roasted Apricot - Gratin Dauphinois & Vegetable Garnish COTE DE BOEUF 41.00 (serves 2 - subject to availability, pre-order advisable) 800g rib of Beef, cooked on the bone, carved and served with separate sauces - Gratin Dauphinois & Vegetable Garnish

Fromages
ASSIETTE DE FROMAGES 6.90
Selection of 4 unpasteurised French Cheeses served with Bread and mixed Salad leaves

Desserts
DESSERTS DU MOMENT 3.95

Choice of desserts from the blackboard COUPE ANTILLAISE 5.50 CAF GOURMAND Rhum & Raisin Ice cream, Banana, Chantilly, salted butter Caramel Espresso or Noisette Coffee TARTELETTE AUX FRAISES 5.50 with Selection of 4 Mini-Desserts Strawberry Tartlet with Almond and Fresh Mint Crme Anglaise PROFITEROLES AU CHOCOLAT 5.50 Choux, Vanilla Ice cream, Chocolate sauce CRME BRULE LA VANILLE DE TAHITI 5.50 Crme Brule with Tahiti vanilla pod, arguably the best vanilla in the world!

Caf Gourmand
6.95