Entree
Pâté de Foie Maison
Homemade chicken liver pate with cornichons and toast 18.5
Soupe à l'oignon Gratinée
Traditional French onion soup 13.5
Escargots de Bourgogne
A dozen snails cooked in garlic butter 21.5
Gratin aux Fruits de Mer
Prawns & scallops cooked in bechamel then gratinated with melted cheese and bread crumbs 28.5
Salade de Mangues aux Crevettes
Pan-fried prawns served with a fresh mango salad marinated in Rum & chilli 25.5
Foie Gras
Goose liver pâté served on Brioche in a truffle essence sauce 32
Main
Carre D'agneau
French cut roasted rack of lamb finished in mint & Port wine sauce 34.5
Poulet Vallée d'Auge
Grilled chicken breast in a Calvados & mushroom sauce 28.5
Poisson du Jour
Market fish of the day cooked with prawns & scallops in a dill sauce with cream 38.5
Filet de Boeuf a la Bourguignonne
Char-grilled fillet steak cooked in red wine, onion, mushroom & bacon 36
Joue de Boeuf
5 hour braised beef cheeks, mash, orange Grand Marnier sauce 28.5
Venison Grand Venuer
Venison fillet seared to rare finished in Cognac, red currant & black pepper 39.5
Dessert
Pudding au Chocolat
A decadent 70% Callebaut Belgian chocolate with crème anglaise 14.5
Crêpe Normande
Caramelised apple pancake finished with Calvados 17.5
Crème Caramel $12.5
Salted Caramel & Apple Tart 14.5
Baileys
White chocolate mousse with a Baileys Irish Cream centre 14.5
