Our Menu

Mise en bouche

• Bread and Mixed Olives

  3.95

• Camembert au four

  8.95

  Baked Camembert with olive oil, garlic and rosemary, served with French baguette and apple chutney

Entrees

• Soup a L’oignon (v)

  5.95

  Traditional French Onion Soup Topped with Cheese and Bread

• Veloute de courge butternut (v)

  6.25

  Creamy butternut squash and nutmeg soup

• Bouche a Le Reine (v)

  6.95

  Creamy Garlic Mushrooms and White Wine Sauce Served on a Puff Pastry Base

• Camembert Surprise

  6.95

  Baked Camembert in a Filo Pastry Bag with a Fruit Compote

• Escargots

  7.45

  Snails in Garlic Butter on a Bed of Salad and French Bread

• Cuisse de Grenouille

  7.45

  Sautéed Frog Legs, White Wine, and Garlic Butter

• Crevettes à l’ail

  7.45

  Layers of Smoked Salmon, Avocado, and Chive and Dill Cream, Topped with Salad

• Coquille Saint Jacques Gratine

  7.95

  Traditionally-Baked Fresh Scallops

• Croquettes de Crabe

  6.95

  Crab Cakes, Coated with Panko Breadcrumbs, Served with Chive and Dill Cream and Salad

• Tourte de Lapin

  7.95

  Rabbit Pie, Braised Legs and Seared Loin of Rabbit Served on a Burgundy Red Wine Sauce and Wild Mushrooms

• Filet de Pigeon

  7.45

  Pan-Fried Pigeon Breast in Orange Liquor Sauce and Salad

• Mousse de canard à L’Armagnac

  7.95

  Armagnac infused duck pate, apple chutney, toasted brioche

Mains

• Boeuf Bourguignon

  14.95

  Slow-Cooked Beef, Chanteray Carrots, Chestnut Mushrooms, and Smoked Bacon in Burgundy Wine Sauce

• Coq Au Vin

  14.95

  Braised Chicken Breast, White Wine, Button Mushrooms, and Smoked Bacon in White Wine and Tomato Sauce, Thyme, and Bay Leaves

• Poulet a L’estragon

  14.95

  Chicken breast in a creamy white wine tarragon sauce, served with green beans and mashed potatoes

• Magret de Canard

  15.95

  Seared duck breast, apple and blackberry Sauce, seasonal vegetables

• Souris d’ Agneau

  15.95

  Slow-Cooked Lamb Shank with Redcurrant, Red Wine, and Rosemary Glaze, Served with Seasonal Vegetables

• Fillet mignon de porc sauce forestière

  14.95

  Seared pork tenderloin, wild mushrooms forestiere sauce, Served with Seasonal Vegetables

• La Tartiflette

  13.95

  Alps region baked dish made of sliced potatoes, smoked bacon , fried onions topped with swiss cheese, Served with salad maison

• Parmentier de légumes d’hiver (V)

  13.95

  Roasted vegetables, tomato and fresh herbs, mash and Emmental topping, toasted pine nuts served with salad maison

• Steak Frite

  15.95

  Rump steak served with a provencal tomato , french fries & salad maison. Add sauce (Bleu d’Auvergne, Sauce Bordelaise, Sauce au poivre) 2.95

• Fillet de Boeuf

  22.95

  Cooked to your liking beef fillet 8oz , served with seasonal vegetables and a choice of sauce: Bleu d’Auvergne, Sauce Bordelaise, Sauce au poivre.

• Homard et Boeuf

  27.95

  Beef fillet served in a lobster bisque with langoustine and seasonal vegetables

• Terre et Mer

  28.95

  Beef fillet 8 oz seared scallops trio, parsley oil, seasonal vegetables

• Fillet de Fletan

  19.95

  Fresh, Line-Caught Halibut Fillet in Champagne and Cream Sauce, Served with Seasonal Vegetables

• Moules Mariniere

  14.95

  Fresh Mussels, Shallots, White Wine, and Parsley, Served with Frites

• Bouillabaisse de Marseille

  17.95

  Fish Stew (Mixed Sea food and White Fish) in a Tomato and Saffron Fish Bouillon, Served with Slices of French Bread

Sides

• French Fries

  3

• Salad Maison

  3

• Creamy Spinach

  3

• French Beans

  3

• Bread Basket

  3

• Dauphinoise potatoes

  3

• Mashed potatoes

  3

Desserts

• Crème Brule

  5.95

  Traditional Crème Brule with Orange Liquor

• Delice de Chocolat

  5.95

  Chocolate Pot with Chantilly Cream

• Duo of Meringue

  5.95

  Meringues, Chantilly Cream, and Raspberry Sorbet

• Tarte de season

  5.95

  Home made tart of the day.

• Brioche and butter pudding

  5.95

• Midnight in Paris

  7.45

  Crème Brule, Chocolate Pot, Meringues, and an Espresso

• Fromage

  7.95

  A Selection of French Cheeses: Bleu d’Auvergne, Emmental, French goat cheese, tête de moine.

Lunch Menu

• Boeuf Bourguignon

  Slow cooked beef, chantenay carrots, chestnut mushrooms, smoked bacon in Burgundy red wine sauce served with mash potatoes.

• Coq au vin

  Chicken breast in white wine sauce with smoked bacon, mushrooms, tomato& fresh thyme Served mashed potatoes.

• Poulet a l’estragon

  Chicken breast in creamy tarragon sauce, fine beans & mashed potatoes.

• Steak frites

  Rump steak served with salad & frites Peppercorn/ Blue cheese, bordelaise sauce (2.95)

• La Tartiflette

  Alps region baked dish, sliced potatoes, bacon, fried onions & crème Topped with swiss cheese & served with salad

• Moules et frites

  Mussels in white sauce served with frites.

• Parmentier de legumes d’hiver

  Roasted vegetables. Mashed potatoes & Emmental cheese topping Served with salad