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    The document lists various French cuisine items including soups, salads, main dishes, desserts and drinks. It provides descriptions of dishes like bouchée à la reine which are small savory pastries filled with chicken, truffles and mushrooms. It also lists prices for individual menu items as well as bottles and glasses of various wines and spirits.

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    The document lists various French cuisine items including soups, salads, main dishes, desserts and drinks. It provides descriptions of dishes like bouchée à la reine which are small savory pastries filled with chicken, truffles and mushrooms. It also lists prices for individual menu items as well as bottles and glasses of various wines and spirits.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    61 views9 pages

    Sample Menu

    Uploaded by

    Irish
    The document lists various French cuisine items including soups, salads, main dishes, desserts and drinks. It provides descriptions of dishes like bouchée à la reine which are small savory pastries filled with chicken, truffles and mushrooms. It also lists prices for individual menu items as well as bottles and glasses of various wines and spirits.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    BOUCHÉE À LA REINE 390


    Small savory vol-au-vent pastries filled
    with a combination of white sauce amd
    mixture of diced chicken, truffles, white
    wine and mushroom

    VOL-AU-VENT 480
    Round, light, airy puff pastries filled with
    savory fillings.

    STEAK TARTARE 680


    Finely chopped raw beef seasoned with
    salt, pepper, Worcestershire sauce

    SHRIMP CANAPÉS 550


    Coated with cream cheese, place a whole
    precooked shrimp and top with avocado
    slices in between

    PIKE QUENELLE 650


    Tender dumpling shaped from forcemeat
    and then poached. Served with a hearty
    sauce made with crayfish

    FOIE GRAS 1,990


    Rich, buttery and delicate duck fatty liver

    GOUGÉRE 350
    Tiny, hollow pastry puffs made from choux
    dough and cheese

    JAMBON ROULEAUX 500


    DE CHÈVRE
    Dry-cured ham wraps around a small
    bite-size ball of goat cheese

    COURGETTES ROULÉES 150


    Thin long strips zucchini, add with cream
    cheese wrap in cured ham
    VICHYSSOISE 350 POTAGE 390
    Puréed leeks, onions, potatoes,
    cream, and chicken stock
    PARMENTIER
    Smooth and delicate, potatoes
    and leeks are cooked and puréed
    TOURIN 390
    Serve with slice of Gruyère
    cheese. Made of garlic, onions,
    CONSOMMÉ 320
    Rich, clarified stock, garnished
    roux, and stock
    with mild flavored ingredients

    SOUPE SOUPE AU 390


    À L’OIGNON 350 PISTOU
    Caramelized onions and meat
    Comforting and flavorful, fresh
    stock top with croûtes pieces
    seasonal ingredients, used a various
    of crispy baked bread and
    vegetables and added with pasta
    covered with cheese

    BISQUE 250 SOUPE DE 500


    Thick, creamy and rich puréed POISSON À LA
    soup made of cream, seafood,
    cognac and combination of
    ROUILLE
    spices White fish cooked in a flavorful broth,
    topped with crunchy croutons

    GARBURE 450
    Rich in flavor and texture, made
    BOUILLABAISSE 850
    of meat, cheese, state bread and A hearty fish soup, served with
    vegetables Rouille
    SALADE AVEYRONNAISE 450
    Dressed with vinaigrette, made with bacon and Roquefort cheese
    added with garlic, basil and baby spinach topped with more cheese
    and nuts

    SALADE PAYSANNE 390


    Dressed with a combination of olive oil, walnut oil, vinegar,
    Dijon mustard and crushed garlic

    SALADE LANDAISE 650


    Roasted duck breast, lettuce leaves, bacon, cherry, tomatoes walnuts
    and croutons.

    SALADE LYONNAISE 350


    Poached Egg, lettuce, croutons topped with poached egg

    SALADE NIÇOISE 450


    Fresh tomatoes, anchovies, black olives, and beans
    drizzle with lemon juice. Seasoned with olive oil, garlic and basil

    SALADE RACHEL 370


    Combination of celery, truffles, artichoke,
    boiled potatoes and asparagus added with mayonnaise
    PORC AUX PRUNEAUX 900
    Roasted pork with prunes doused in wine, include shallot,
    lemon, juice mustard, thyme, rosemary, allspice and bay l
    eaves

    SOLE MEUNIÈRE 2, 990


    A sole fillet that is lightly breaded in plain flour and pan-fried
    in butter seasoned with salt, pepper and chopped parsley

    ENTRECÔTE 1, 900
    Boneless rib – eye steaks, juicy, tender and generously
    marbled

    MAGRET DE CANARD 3,200


    Flash-seaed duck breast, prepared like a steak and served
    medium rare

    STEAK AU POIVRE 2,200


    Beef steak coated in crushed peppercorns and fried served
    with its sauce

    CHÂTEAUBRIAND 3, 900
    Roasted cut of beef tenderloin accompanied with Béarnaise
    sauce

    COQ AU VIN 1,000


    Cut in section rooster, rooster’s blood, onions, carrots, garlic,
    thyme, bay leaves, parsley, mushroom, salt, pepper and a hefty
    dose of red wine.

    CONFIT DE CANARD 2,700


    Slow-roasting duck meat, seasoned with salt, pepper and fresh
    herbs and spices
    CRÉME BRÛLÉE 550 CREMÉ 650
    Traditional egg custard BAVAROISE
    dessert, topped caramelized
    Thickened milk with eggs, gelatin
    brown sugar
    and whipped cream

    ÎLE FLOTTANTE 700 PARFAIT 550


    Poached meringue in vanilla
    Egg yolks, sugar and whipped
    custard,
    s topped with caramel
    cream with flavored strawberry
    sauce and toasted almonds

    SOUFFLÉ 590 MOUSSE 680


    Light, fluffy, creamy sweet treat,
    Soft, airy texture and a sweet
    made with whipped cream and
    treat with a sauce in the middle
    chocolate-flavored

    MILLE FEUILLES 820 GLACE 590


    Creamy, flaky and delicate,
    consist of thin layer and filled PLOMBIÉRES
    with whipped cream topped Ice cream made with almond
    with vanilla icing extract, kirsch, and candied fruit

    ÉCLAIR 450 SOUFFLÉ 750


    Appealing glaze, crispy exterior, GLACÉ
    a soft doughy inerior and a sweet,
    Custard like based of egg yolk and
    creamy center
    sugar mixed with fruit puree, whipped egg whites
    and whipped cream
    TARTE TATIN 690
    Golden and syrupy baked apple
    pie topped with crème fraîche
    KIR 1,000/glass
    Cocktail drink made of blackcurrant liqueur
    and white wine from Burgandy

    OASIS 350/glass
    Orange Flavored juice served chilled

    DIABOLO 950/glass
    Refreshing drinks, a mix of type of syrup with pop

    FRENCH 75 850/glass
    Refreshing cocktail, made with champagne, dry gin,
    fresh lemon juice, simple syrup and ice

    ABSINTHE 990/glass
    Made in Switzerland, anise-flavored spirit drink

    CALVADOS 1,000/glass
    Norman spirits made by distilling peer cider

    CHARTREUSE 990/glass
    Strong taste and with sweet to spicy flavor

    FRENCH GIMLET 990/glass


    Sweet cocktail with lemon and soda adding to
    its tanginess and freshness

    PERRY 1,000/glass
    Sweet and juicy drink, popular in Anjou and
    Normand region of France, made from
    fermented pears
    CHAMPAGNE
    Perrier Jouët Nv Grand Brut
    Bottle 2,172 | Glass 363

    COGNAC
    Hennessy Master Blender's Selection No. 3
    Bottle 5, 308 | Glass 885

    BORDEAUX
    Château Pédesclaux, Pauillac (2014)
    Bottle 2,414 | Glass 403

    BURGUNDY
    2005 Domaine Leroy Chambertin
    Bottle173, 736 | Glass 28,956

    CHENIN BLANC
    Champalou Vouvray Brut NV
    Bottle 1,110 | Glass 278

    SEMILLON
    Chateau Coutet
    Bottle 2,599 | Glass 433

    CABERNET SAUVIGNON
    2015 Château Mouton Rothschild
    Bottle 31, 369 | Glass 5, 228

    MERLOT
    Montrouge – Merlot IGP
    Bottle 579 | Glass 145

    CHARDONNAY
    Sainsbury’s Limoux Chardonnay 2014
    Bottle 509 | Glass 128

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