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The Dinner Menu
SMALL PLATES 12
Crispy Calamare -
Rouille dipping sauce
Roasted shrimp -
Mango salsa
Garlic sausage lentils -
Du Puy lentils, slice pork sausage
Merguez couscous -
Grilled lamb sausage
STARTERS
Soup maison du jour 7
Onion Soup gratinee 8
Escargots garlic-herb butter 11
Smoked duck magret, mint green peas 11
Fromage one to four selections 9,12,15,18
SALADS
Mix greens, vinaigrette 7
Endive, mache, beets, walnut, pear, blue 11
Goat cheese crostini, salad greens 10
Duck confit, pear, walnut, salad greens 17
CHARCUTERIE
Pate, pork, liver, mushroom 9
Rillette, duck meat potted 9
Saucisson, dry cured salami, garlic sausage 8
Charcuterie platter, all three items 19
LES MOULES
Prince Edwards Island mussels sml/lg
Mariniere, wine, shallots, garlic, parsley 11/18
Provencale, add tomato, herbs, pernod 13/20
Poulette, extra garlic, shallots, cream 14/21
Saffron, shallots, cream and saffron 15/22
MAIN COURSES
Daily Pescadou fish selection market price
Trout amandine, lemon butter, almonds, beans 21
Salmon Florentine, balsamic butter, spinach 23
Bouillabaisse, fish & seafood, saffron broth 27
Chicken Dijonaise, breast in mustard, fries 19
Steak frites, Niman ranch hanger steak, fries 24
Coq au vin, red wine marinated chicken 21
Duck magret, roasted breast, green peppercorn 27
Lamb Chops, herbs marinated, ratatouille 18/27
Lamb mix, 2 chops, 1 sausage, ratatouille 25
Rabbit moutarde, Dijon mustard braised 28
Cassoulet, white bean, pork, duck, sausage 15/28
SIDES
Pommes frites or mashed potatoes 5
Lentils or Basmati rice or macaroni 5
Asparagus or green beans or ratatouille 7
Spinach or zucchinis or mushrooms 7
DAILY SPRING PRIX FIXE MENU
3 COURSES 35/PERS.
Salad de saison
Or
Soup maison du jour
Fish selection
Or
Plat du jour
Cheese or dessert
Corkage fee : 20/bot.
Wednesdays: no corkage
Split charge: 3/pers.
Service add 18% for 6p +
Print the dinner menu
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"Coq au vin"
Chicken casserole in red wine
Originally from Auvergne and Bourgogne, the recipe made with rooster now hard to find is replaced by chicken. Every region of France claims to have invented the dish, and similar preparations based on red or white wine are found almost everywhere.
(main course for 2/4 people)
Read the recipe 
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