20/04/2014
Joyeuses Paques - Happy Easter
Welcome to our French Food Festival
Our Starters:
Pate de Foies de Volaille 55.-
Homemade chicken liver pate
Gratin a l’Oignon 50.-
French Onion Soup, a legendary French starter
Escargots Bourguignon 60.-
Snails in Garlic Butter Bistro Style
Crêpes au Poulet et Champignons 55.-
Thin pancakes, stuffed with chicken and mushrooms
Mousse de Saumon frais 65.-
A fresh Salmon and Dill mousse, served cold
Please ask your waitress for our special wines for the French Week, all sold at 195.- per bottle only!!!
Our Main Courses:
Pave de Boeuf, Sauce Béarnaise 175.-
A French Brasserie standard, top sirloin steak
Poisson en Papillote 155.-
A large fish steak, steamed in white wine and vegetables
Snapper Meuniere 155.-
A fillet of snapper, dressed in a protective coat, served with capers and butter sauce
Scampi a la Provencale 175.-
Jumbo shrimp in an olive and tomato sauce
Navarin d’Agneau 160.-
Leg of lamb, smothered in a tomato and vegetable sauce
Bœuf Bourgignon 160.-
A traditional beef, carrot and wine stew, served with pasta or potato
Blanquette de Volaille 140.-
A delicious stew of chicken, mushrooms and cream
Filet de Porc, Sauce Dijonaise 160.-
Porc Tenderloin in a Dijon Mustard Sauce
Rable de Lapin 145.-
Slowly stewed rabbit, vegetables and rice
Desserts:
Crème Brulee 45.-
Mousse au Chocolat 45.-
Apple Tarte Tatin 55.-
Peach Melba 45.-
Cherry Clafoutis 45.-
