LES ENTREES
Pain Al’ ail or Herbes $3.00
~ Garlic or Herb
bread
King
Prawn Cocktail $25.00
~ Wonderful cold peeled
prawns served with traditional cocktail sauce
Les Chef Pate Maison $23.00
~ Fine liver pate prepared to the chef’s
recipe with cognac, accompanied with toast and Cumberland
Escargots
De Bourgogne
$42.00 1 dozen
~ Burgundy
snail served in sizzling garlic butter and chopped mushrooms
Coquilles Saint Jacques $26.00
~ Lightly cooked
fresh scallop coated with mornay sauce
Salmon & King Prawn on ice berg lettuce $28.50
Crevettes Al’ail (Garlic Prawn) $25.00
~ Prawn cutlets with
garlic and cream sauce
LES SOUPES
Potage Du Jour $14.50
~ Our daily home
made fresh soup
Soup A L’oignon $16.50
~ Traditional French onion soup
LES HUITRES
Huitres Naturelles $23.00 1/2 dozen
$42.00 1 dozen
$42.00 1 dozen
~ Chilled natural oysters served with American hot sauce and
lemon wedges
Huitres Kilpatrick $28.00 1/2 dozen
$48.00 1 dozen
$48.00 1 dozen
~ Oven baked oysters topped with julienne and bacon and
Worchestershire sauce
LES SALADES
Salade Cesar $18.90
~ Cesar salad with lettuce, bacon, egg, cheese, anchovies, mayonnaise
and croutons
Salade Au Roquefort $16.00
~ Mixed tossed salad with blue vein dressing
Salade Panache $10.00
~ Fresh mixed tossed salad
SEA FOOD MAINS
Fillet De Poisson Meuniere $39.50
~ Pan fried barramundi fillet with lemon and parsley sauce
Crevettes Roses A I’americaine $39.50
~ Large prawn cutlets pan-fried in
tomato con-case, mushroom, white wine and cream sauce
LES PLATS DE RESISTANCE
Entre-Côte Aux Poivre $40.00
~ Grilled prime
porterhouse steak to your liking flamed with cognac
and
green pepper corn sauce
Fillet De Boeuf $40.00
~ A pair of eye
fillets wrapped with bacon, served with shallot and
red wine jus. Chef recommends
medium rare cooked
Veau Avec Champignon $39.00
~ Pan-fried tender
veal scallopini with sliced mushroom and julienne
ham topped with creamy champagne sauce
Veau A la Normandy $39.00
~ Pan-fried
veal with seeded mustard, slice apple, brandy and cream sauce
Canard Aux Noix $41.00
~ Oven baked duck
served with an orange and cointreau sauce and
caramelized almond crunch
Poulet Au Miel $35.00
~ Breast of chicken
(skinless) coated with honey and cream sauce
Kangaroo A La Du Chef $40.00
~ Panseared roo fillet
accompanied with apricot jam and red wine sauce
Vegetarian Delight $35.00
~ Sauté mushroom, avocado and cheese in
cream sauce served in a pastry shell
Main meals served with
scallops potatoes and seasonal vegetables
(**All prices include GST**)
