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

House Red/White

 

Glass        8

1/4 litre    10

1/2 litre    16

full litre    28

FIRST COURSE AND SALAD

Mussels Marinière – white wine, butter and herbs - 15

Pate du Jour -  House Moutarde, Cornichon, Baguette - 12

Soup du Jour - 9

Cherry Sweet Onion and Basil Salad  - Local Cherries, Walla Walla Sweet Onions, Basil, Balsamic Vinaigrette - 12

Charcuterie- House Made Duck Prosciutto, House Cured Lardo, Selection from Rain Shadow Meats - 14

Salade Verte – house vinaigrette, chèvre crouton - 10

Tomato Galette - Roasted and fresh Tomatoes, Parmesan Pate Brisee, Aioli - 12

Salade Frisée - warm bacon vinaigrette, poached egg  -11

Zucchini Fritters - Arugula, Lemon, Herb Crème Fraiche - 10

Warm Macrina bakery bread - house made herb salt butter  -3

 

 

ENTRÉE

Smoked Cote du Porc - Marinated Hazelnut finished Pork, Mustard Greens, Potato Dumpling - 27
Cornish Hen - Gooseberry Chutney, Herbed Bulgur - 22
Steak Frites- Aged Sirloin, Bearnaise or Demi Glace, Frites - 29
Fresh Fish - AQ
Summer Vegetable Napolean - Local Vegetables, Arugula, Puff Pastry, Tomato Coulis- 20
Cassis Bouillabaisse - Poisson, Moules, Tomato Fennel Broth, Rouille - 22
Calves Liver- Balsamic Onions, Frites - 21
Chilled Seafood Plate - Wild Salmon, Alaskan Spot Prawns, Market Shellfish, Vermicelli Salad, Green Peppercorn Aioli - 32
Plat du Jour -AQ

 

 

 

 

 

SIDES

Pommes Frites - 7

Haricot Vert - 6

Young Leek Risotto - 8

Courgette Sardalaise - 8

 

JULY 2015 CHEF – ANDY DEKLE