Menu

Les Entrées

Starters

 

Tartare de Boeuf

Beef fillet Tartare with crostini and egg yolk.

$17

 

Soupe à l’oignon

Onion soup cooked with white wine, garlic served with bread and cheese (V)

$11

  

Camembert rôti au four avec canneberge confiture

Roasted Camembert cheese served with jam and bread (V)

$15

 

Noix de Saint-Jacques 

Pan seared scallops

$13

 

Accompagnements

Sides

 

Salade de blé bulghur

Bulghur wheat Salad with mint lemon, nuts, fennel (V)

$8

 

Verte Salada au babeurre 

Green Salad with radish, tomato, red onion and buttermilk dressing

$8

 

 

Corbeille de pain

Basket of freshly baked Baguette (V)

$5

 

Poȇllée de legumes

Stir fry seasonal vegetables (GF) (V)

$9


 

Les Plats

Mains

 

Ratatouille

Provençale stewed vegetable dish with tomatoes, onions, courgettes,

peppers, aubergines and nuts (V)

$26

 

Le Ragout façon Boeuf Bourguignon.

Beef stew cooked in red wine with carrots, mushrooms and bacon.

$32

 

Filet de Saumon d’Akaroa cuit à l’unilatéral

Akaroa Salmon Fillet served with bulghur wheat salad with, mint,

nuts, lemon, dates and avocado mousse.

$35

 

Market fish avec bouillon de fruits de mer.

Market fish served with mussels, Fennel in a Crayfish bisque

$34

 

Filet de bœuf, pomme de terre gourmet, sauce au rouge.

Beef eye fillet cooked to your liking served with potato, seasonal veggies

and finished with Red wine Jus.

$39

   

Poisson flet mar

Whole Baked Flounder served with a potato tartare, salad and pimento coulis.

$28

Check availability


 

Les Desserts

Desserts

 

Fondant chocolat

Chocolate fondant with ice cream.

$13

                                                                                

Crème brûlée 

Ginger Crème brûlée (GF)

$10


Sorbet à la mangue

Mango Sorbet with mandarin meyer lemon curd and poppy seed sable.

$12  

 

Poire caramélisée au mascarpone d'agrumes

Caramelized pear with citrus Mascarpone, mint and raspberry coulis, Candied nuts.

$12