HOUSE WINE

APERITIFS

Cassis citrus martini   11

Cassis cocktail   8

Kir   8

Kir Royale   9

Pastis (Pernod, Ricard)    8

Bundaberg Ginger Beer  3.50

Badoit Sparkling Water sm 3, lg 6

Proletariat

Sauvignon Blanc, Rosé, Malbèc

Bordeaux Blend

 

1/4 litre    10

1/2 litre    16

full litre    28

FIRST COURSE AND SALAD

Warm Macrina bakery bread - house made herb salt butter   3

Salade Frisée - warm bacon vinaigrette, poached egg  10
Salade Verte – house vinaigrette, chèvre crouton 8
Anise Spiced Sweetbreads - Smoked Paprika, Madeira Sauce  13

Pate du Jour - AQ

Stuffed Figs - Thyme Crème Fraiche, Black Pepper, Raspberry Red wine Coulis  9

Heirloom Tomato - Basil, Sea Salt, Sherry Vinaigrette  11

House Made Duck Prosciutto and Stone Fruit - Shipwreck Honey, Lemon Chili Vinaigrette  12
Soup du Jour - 8

Mussels Marinière – white wine, butter and herbs 14

 

 

 

ENTRÉE

Half Cornish Hen - Ratatouille, Jus Lie  18

Seared Sea Scallops - Saffron Rice, Scallion, Sweet Corn Beurre  25

Roasted Cauliflower Flan – Black Caviar Lentils, Cherry Tomato Confit  16

Steak Frites – Aged sirloin, sauce Au poivre, frites 26
Fresh Fish – Nôtre façon AQ

Crispy Pork Belly - Creamy Polenta, Chard, Apricot Jus  21
Calves Liver – chive vinaigrette, frites 19

Pasta du Jour - AQ

Fish Soup - poisson, moules, tomato, saffron and fennel broth, rouille 18

 

 

 

 

SIDES

Pommes Frites   7

Ratatouille – warm or room temp  8

Sauteed Chard  6

Garlic Herb Polenta  7

 

AUGUST, 2014 CHEF – ANDY DEKLE