To Start

• House-baked sourdough bread

  with butter or extra virgin olive oil

  5/person

• Garlic & herb sourdough

  5/person

Entree

• Assiette de Charcuterie for 2

  Homemade terrine, chicken liver parfait, ham, saucisson, mixed olives, accompaniments and sourdough bread

  48

• Soupe a l’Oignon Gratinee

  French onion soup with toasted sourdough and compte cheese

  22

• Escargots de Bourgogne (6pcs)

  Burgundy Snails in garlic butter served with bread

  22

• Huitres a la Bordelaise

  3 large Pacific oysters with chorizo and sourdough

  22

• Mousse de Foies

  Chicken liver parfait with sundried tomatoes and toasted baguette

  22

• Rillettes de Truite

  Smoked Trout Rillettes with gherkins, capers and toasted baguette

  22

• Carpaccio de Boeuf

  Very thin slices of Black Angus Beef Tenderloin with olive oil, lemon, parmesan cheese and rocket salad

  22

• Tuna Tataki

  Pan-seared sashimi grade tuna served with zoodles

  22

• Salade au Chevre Chaud

  Warm goats cheese salad with pear, walnuts and a walnut dressing

  24

• St Jacques en Fete

  Pan-seared scallops with cauliflower puree, crisp linguine nest and a light curry sauce

  24

PLAT PRINCIPAL

• Pitiviers de Poulet

  Chicken and mushroom pot pie with provencale tomato

  38

• Potee de Porc aux Champinions et Pomme

  Braised Pork with a wild mushroom and cognac cream sauce and caramelised apple

  40

• Filet Mignon

  Black Angus Beef Tenderloin served with ratatouille, confit tomato and jus

  50

• Confit de Canard

  Duck confit with white beans and braised red cabbage

  44

• Cassoulet de Castelnaudary

  From Castelnaudary, the village next to Toulouse where it was created. Confit duck leg, Toulouse sausage and white beans

  50

• Carre d'agneau

  Rack of lamb with mash potato, caramelised pears and rosemary jus

  56

• Truite en papillote

  Trout filet wrapped in baking paper with fennel, mixed vegetables, lemon and herbs

  40

• Sole Meuniere

  Pan-seared lemon sole with a lemon butter sauce and vegetables

  46

• Boeuf en Croute

  Black Angus Beef Tenderloin with spinach, mushroom and ham wrapped in puff pastry served with ratatouille

  52

• Pates au Crab Frais

  Crab linguine with shark bay blue swimmer crab meat, garlic and chilli

  44

• Pates des legumes

  Vegetable Linguine with mushroom and mixed vegetables

  38

• Moules Marinieres

  Mussels with a white wine sauce served with bread

  40

KIDS MENU

• Black Angus Tenderloin

  served with vegetables and french fries

  19

• Grilled Salmon

  served with vegetables and french fries

  16

• Pasta of the day

  with tomato and grated cheese

  16

SIDE DISHES

• Pommes Frites

  French Fries

  12

• Salade Vert

  Green Salad

  16

• Puree de Pommes de Terre

  Mash Potato

  16

• Legumes de Jour

  Vegetables of the day

  16

Dessert

• Mousse au Chocolat

  Dark Belgian chocolate mousse with candied orange

  14

• Mousse au Chocolat Blanc

  White chocolate mousse with raspberry coulis

  14

• Crepe Suzette

  Homemade crepe with freshly squeezed orange juice, candied orange zest, Grand Marnier, Cointreau, triple sec and 2 scoops of vanilla ice cream

  20

• Tourtierre

  Caramelised apple with cognac and Armagnac in filo pastry served warm with 2 scoops of vanilla ice cream

  18

• Creme Brulee

  14

• Dessert Trolley from Les Gourmandises

  Choose from our Dessert Trolley our French pastries made daily in our Patisserie Les Gourmandises

  14

• Chocolate Explosion

  2 Scoops of dark chocolate ice cream, 1 scoop of Hokey Pokey, chocolate biscuit, hot melted chocolate ganache and whipped cream

  22

• Dame Blanche

  3 Scoops of Hokey Pokey ice cream, chocolate biscuit, vanilla biscuit, hot melted chocolate ganache and whipped cream

  22

• Crazy Nuts

  2 Scoops of Hazelnut ice cream, 1 scoop of Hokey Pokey, hazelnut biscuit, maple syrup and whipped cream

  22

• Colonel

  2 Scoops of lemon sorbet with a shot of vodka

  28

• St Michel

  2 Scoops of green apple sorbet with a shot of calvados

  28