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 -14

Pate du Jour -  House Moutarde, Cornichon, Baguette -11

Soup du Jour - 8

Winter Vegetable Terrine - Cider Gelee, Pickled Hazelnuts -11

Steak Tartare Bordelaise -Bone Marrow, Red Wine Cured Egg Yolk, Cornichon, House Moutarde -15

Salade Verte – house vinaigrette, chèvre crouton - 9

Soupe l’Oignon Gratinee - Sweet Onions, Sherry, Beef Broth, Gruyere, Baguette -10

Salade Remoulade - Arugula, Celeriac, Turnip, Dijon, Herb Crème Fraiche -10

Salade Frisée - warm bacon vinaigrette, poached egg  -10

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

ENTRÉE

Cassoulet - Lamb, Sausage, Duck Confit -26, for two - 48

Coq Au Vin - Red Wine, Mushrooms, Pearl Onion, Lardon, Pappardelle -22

Steak Frites – Aged Sirloin, Rosemary Beurre Rouge, Frites - 28
Fresh Fish – Nôtre façon - AQ

Kabocha Squash Agnolotti - Sage Cream, Kale, Brown Butter Hazelnuts -18

Matelote de Poisson - Seasonal Vegetables, Hearty Cream Broth - 19
Calves Liver – Wine Glazed Pearl Onions, House Cured Bacon, Frites - 20

Lamb Shank-Parsnip Puree, Black Truffle, Kale - 26

Pasta du Jour - AQ

 

 

 

 

 

SIDES

Pommes Frites - 7

Sauteed Kale - 6

Parsnip Puree - 8

Pommes Dauphinoise -8

 

JANUARY 2015 CHEF – ANDY DEKLE