French matured cheese platter

Sides - 8/each
Haricots verts / Green beans and shallots
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Epinards / Sautéed spinach with garlic confit
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Frites / French fries
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Pommes purée / Mashed potatoes
Entrées froides - Cold Appetisers
Assiette de charcuterie et cornichons
Platter of cold cuts and pickles
Pâté en croûte et foie gras, recette de Grand-Père Henri
Grandpa Henri’s baked pork terrine with duck liver
Terrine de foie gras du Périgord et pain de campagne
Terrine of Périgord duck liver with toasted country bread
Tartare de saumon au raifort et citron
Salmon tartare with fresh horseradish and lemon
6 Huîtres “Majestic” de Jacques Cocollos
Half-dozen “Majestic” oysters by Jacques Cocollos
25
26
28
28
42
Entrées chaudes- Warm Appetisers
Soupe à l’oignon, recette de Grand-Père Henri
Grandpa Henri’s traditional onion soup
Tartine d’os à moëlle
Bone marrow on toasted Poilane bread with garlic confit
Escargots de Bourgogne au beurre d’ail
Burgundy snails baked in their shell with parsley and garlic butter
16
19
21
Œuf bio poché aux girolles et magret de canard fumé
24
Organic poached egg with golden chanterelle and smoked duck magret
Rémoulade de king crab, haricots verts et fromage blanc
28
King crab with green beans and fromage blanc vinaigrette
Salade de pommes de terre et andouille poêlée, sauce moutarde 28
Potato salad with pan-seared chitterling sausage, mustard vinaigrette
Salades - Salads
Salade Niçoise
22
Baby Romaine, tomatoes, tuna in olive oil, green capsicum,
hard-boiled egg, anchovies, black olives
Salade de tomates d’antan au vinaigre de muscat et huile d’olive 24
French Heirloom tomato salad with Muscat vinegar and olive oil
Salade d’endives, fourme d’Ambert et noix, vinaigrette à l’oignon 25
Endive salad with fourme d’Ambert cheese and walnuts, onion dressing
Salade de crottin de Chavignol chaud et noix torréfiées
25
Warm French goat cheese salad with roasted walnuts
Salade de crevettes et avocat, sauce cocktail
26
Shrimp and avocado salad, cocktail sauce
Viandes - Meat
Onglet à l’échalote et pommes de terre sautées
Hanger steak, shallot confit and roasted potatoes
Tartare de boeuf Angus au couteau et frites
Hand-cut Angus beef tartare with condiments and French fries
Potée Auvergnate, recette du Grand-Père Henri
Grandpa Henri’s pork hotpot with cabbage and garden vegetables
Rumsteak d’agneau, ail rose confit et pommes purée
Pan roasted Welsh lamb rump, pink garlic confit and mashed potatoes
Caille farcie aux raisins et purée de maïs
Roasted quail with grapes and corn purée
Lapin aux pruneaux et pommes de terre croquettes
Sautéed rabbit with prunes and croquettes potatoes
Parmentier de canard confit
Shredded duck confit with crushed potatoes and bacon gratinated
34
34
35
36
36
38
38
Grass-fed Angus beef, origin Ireland:
Pavé de rump steak sauce au poivre vert
Rump steak with green peppercorn sauce and French fries
Steak frites et sauce Béarnaise
Ribeye with Béarnaise sauce and French fries
38
48
Poissons - Fish
Brandade de Morue
Salted Mediterranean cod with crushed potatoes and olive oil
Quenelles de poisson sauce Nantua, recette du Grand-Père Henri
Grandpa Henri’s fish quenelles with crayfish sauce
Dos de cabillaud aux lentilles béluga et chanterelles
Pan-seared cod with beluga lentils and chanterelle mushrooms
Filet de daurade et ratatouille
Pan-roasted sea bream filet with ratatouille
Saint-Jacques poêlées, épinards et cèpes, jus de champignons
Pan-seared scallops, spinach and porcini, mushroom jus
Filet de thon rouge à la piperade et jambon de Bayonne
Yellowfin tuna with confit red peppers and Bayonne cured ham
Sole meunière
Lemon sole with brown butter, lemon and parsley
34
35
36
38
38
38
42
15 / each
French matured
cheese platter
Macaron au citron et framboises fraîches / Lemon macaroon and fresh raspberries
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Tarte Tatin / Upside-down apple tart with vanilla ice cream
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Marquise au chocolat et crème anglaise / Chocolate mousse cake with vanilla sauce
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Crêpes Suzette flambées / Crêpes with Grand Marnier sauce
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Mille-feuille à la vanille et fraises marinées / Vanilla mille-feuille and marinated strawberries
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Profiteroles / Choux pastry with vanilla ice cream and hot chocolate sauce
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Mousse au fromage blanc et miel à la lavande, fruits rouges / Fromage blanc mousse with
lavender honey and mixed berries
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Home made ice cream and sorbets, $7/scoop: Tahiti vanilla, bitter chocolate, honey, lemon & thyme,
strawberry, rhubarb
22
If you have any food intolerance, please inform our wait staff.
Prices are in Singapore dollars and subject to service charge and government taxes