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

Mussels Marinière – white wine, butter and herbs -15

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

Soup du Jour - 9

Chicory Salade - Whitloof Chicory, Radicchio, Curly Endive,Warm Apple Walnut Vinaigrette, Bleu - 11

Pots du Marron - Chestnuts, Chevre, Blood Orange Conserve -12

Salade Verte – house vinaigrette, chèvre crouton - 10

Squid Persillade - Parsley, Roasted Garlic, Preserved Lemon, Sherry Cream -13

Oxtail - Golden Beets, Apple Mostardo, Red Wine Reduction -15

Salade Frisée - warm bacon vinaigrette, poached egg  -11

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

ENTRÉE

Cassoulet - Lamb, House Cured Pork Belly, House Sausage, House Made Duck Confit  -26, for two - 48

Canard - Confit Leg, Seared Breast, Yam and Apple Gratin, Cognac Demi -24

Steak Frites – Aged Sirloin, Anchovy Thyme Butter, Frites - 29
Fresh Fish – Nôtre façon - AQ

Winter Mushroom Tart - Braised Wild and Domestic Mushrooms, Brisee, House made Fromage, Greens - 19

Matelote de Poisson - Seasonal Vegetables, Hearty Cream Broth - 20
Calves Liver – Wine Glazed Pearl Onions, House Cured Bacon, Frites - 21

Porter Glazed Pork Shoulder - Roasted Garlic Spaetzle, Braised Purple Cabbage -24

Pasta du Jour - AQ

 

 

 

 

 

SIDES

Pommes Frites - 7

Garlic Spaetzle - 8

Braised Cabbage - 6

Yam and Apple Gratin - 8

 

FEBRUARY 2015 CHEF – ANDY DEKLE