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

Heirloom Tomato and Basil Salad - Locally Grown Tomatoes, Basil, Sherry Vinaigrette - 13

Foie Gras Brulee - Fig Moutarde, Brioche - 16

Salade Verte – house vinaigrette, chèvre crouton - 10

Sweet Corn and Pepper Salad - Summer Sweet and Mild Peppers, Scallions, Buttermilk Vinaigrette - 11

Salade Frisée - warm bacon vinaigrette, poached egg  -11

Calamares Escabeche - Padron Chilies, Radicchio, Red Wine Vinegar, Tarragon, Preserved Lemon -14

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

 

 

ENTRÉE

Merguez - House made, Moroccan Style Sheep Sausage, Chick Peas, Collard, Harrissa - 26
Poulet Roti - Ratatouille, Rosemary Garlic Jus -22
Steak Frites- Aged Sirloin, Bearnaise or Demi Glace, Frites - 29
Fresh Fish - AQ
Stuffed Heirloom Squash - Tomato Farro Risotto, Pistou - 20
Cassis Bouillabaisse - Poisson, Moules, Tomato Fennel Broth, Rouille - 22
Calves Liver- Balsamic Onions, Frites - 21
Seared Beef Heart - Marinated Beef Heart, Warm Summer Bean and Cippolini Salad, Sherry Gastrique - 24
Plat du Jour -AQ

 

 

 

 

 

SIDES

Pommes Frites - 7

Collard Greens - 6

Ratatouille - 8

Summer Bean Salad - 8

 

AUGUST 2015 CHEF – ANDY DEKLE