Menu du Soir (Dinner Menu)

Menu du Soir (Dinner Menu)
Menu d'été- Summer Menu
Entrées
E sca rgo ts d e Bo urgo gne (6 ou 12)
(Snails in garlic butter 6 or 12)
$15/$29
S électio n d e p â tés d u ch ef
(selection of chef Igor's Pâtés with cornichons)
$18
S a ucisso n d e Lyo n en brio ch e
(Home-made Veal and Pistachio Lyon sausage in brioche pastry)
$23
S o up e à l’o igno n gra tinée Lyo nna ise
(French onion soup gratinée)
$15
No ix d e S t Ja cques a ux p o irea ux - entrée or main
(Fresh Scallops with leeks confit) Entrée or main size
$21/$39
Os à Mo elle a u sel d e Guéra nd e
(Marrow bones with Guérande salt, toast and raw garlic)
$15
S a la d e verte a ux p igno ns et Ch èvre ch a ud
(Warm fresh goat cheese on Garden green mesclun & pine nuts)
$18
Ask if the following special Mains
are available tonight:
Fo ie Gra s d e Ca na rd Fra is p o êlé ( 1 0 0 gr) (price per person)
(Pan-fried Fresh Duck Foie Gras)
Fo nd ue S uisse a ux 4 fro ma ges – 50 0 gr - Po ur 2
(4 Imported Swiss cheese fondue - 500gr - for 2 as a main or for 4 as
an entrée)
S tea k Ta rta re 240 gr p rép a ré à vo tre ta ble
(Raw hand minced eye filet with egg yolk and condiments - mixed at
your table)
Butter
Gluten-free brea d o n request
For Gluten-free just ask the waiter.
For vegetarian options check our Vegetarian menu.
Plats
(Main courses)
$75
$110
$48
$3
$5
Ca na rd à la p o mme et a u Ca lva d o s ( 1 o u 2 cuisses)
(Twice cooked Duck legs with apples & Calvados) 1 or 2 legs
$31/$39
Cô tes d e Po rc a ux lentilles
(Berkshire Pork rib (300gr) with white wine jusand green lentils)
$37
La p in à la mo uta rd e fa ço n ch a rcutière
(Boned Rabbit in mustard & white wine, charcutière style)
$42
Bo uilla ba isse d 'A ntibes
(Fresh Moreton Bay bugs, prawns, clams, mussels, baby octopus and
fish poached in saffron scented Rock fish soup)
$45
Filet d e S a nd re a u beurre bla nc et co mp o te d 'éch a lo tes
(Fresh water perch fillets in hazelnut lemon butter and shallots
purée)
$33
No ix d e S t Ja cques sur co nfit d e bla nc d e p o irea ux
(Fresh Scallops with leeks confit)
$39
Free o f ch a rge
2 légumes d u jo ur servis a vec no s p la ts
2 vegetables of the day served with our mains
S up p lément légumes d u jo ur 1 : $4.50 / 2 : $8 / 3 : $10
(Extra helpings of vegetables of the day or green salad)
300gr Fillet Blue, Rare & Medium-rare ONLY
The meat used for the following steaks is pure Charolais eye fillet
tenderloin ; it does not have any fat or grissle. When cooked over Mediumrare, the meat will become tough. As this meat has been aged there will
not be any blood showing, even when served Blue.
Filet d e bœuf Ma rch a nd d e vin - 220 gr/30 0 gr*
(220gr/300gr Charolais Tenderloin fillet steak in red wine sauce)
$31/$39
Filet d e bœuf a u Ro quefo rt - 220 gr/30 0 gr*
(220gr/300gr Charolais Tenderloin fillet steak with Blue cheese sauce)
$31/$39
Filet d e bœuf Ma ître d ’Hô tel - 220 gr/30 0 gr*
(220gr/300gr Charolais Tenderloin fillet with garlic butter Rare &
Medium rare only)
$31/$39
Filet d e bo euf D ijo nna ise - 220 gr/30 0 gr*
$31/$39
(220gr/300gr Charolais Tenderloin fillet steak with mustard & wine
sauce)
Fromages Français
( French Ch eeses)
Tro is Fro ma ges Fra nça is - S électio n d u Jo ur
(Three French cheeses « Selection of the Day ») - $20
Cinq Fro ma ges Fra nça is - S électio n d u Jo ur
(FiveFrench cheeses « Selection of the Day ») - $25
Desserts
La vra ie Crème Brûlée à la va nille d e L'Île d e Bo urbo n- $18
(The real Bourbon Island vanilla creme brulée)
D élice a u Ch o co la t no ir Belge et Crème ch a ntilly - $16
(Dark 70% Belgian Chocolate Treat)
Crêp es S uzette fla mbées a u Gra nd Ma rnier - $18
(Suzette pancakes flambées at the tablewith Grand Marnier)
S électio n d e 4 vra is Ma ca ro ns $ 1 6
Selection of 4 genuine French Macarons
S o rbets Po mme-Ca nnelle a u Ca lva d o s $16
Apple Cinnamon Sorbet with Calvados (Apple Brandy)
With o ut Ca lva d o s - $12
S up p lément crème gla cée à la va nille - $ 3
(Extra vanilla ice-cream)
S up p lément Crème Ch a ntilly - $ 3
(Extra Chantilly cream)
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