Heating instructions and Serving Suggestions

Plateau de charcuteries $30

Platter to share Pork, chicken & prune terrine, pork rillettes, serrano ham, salami, duck liver pate , pear chutney, croutons
(Serve on a large platter)

Individual entrees

Terrine de Campagne

Country style Pork, chicken & prune terrine, cornichons, croutons $13.5
(Serve on a plate)

Pate de foie de canard

Duck liver parfait, truffle butter, pear chutney $14.5
(Serve on a plate)

Saumon marine a l’aneth

Gravlax of salmon, horseradish crème fraiche, fennel, radish, apple salad $16
(Serve on a plate)

Soupe a l’oignon gratinee

Classic French onion soup, gruyère cheese croutons $14.5
(Reheat your onion soup in a pot at low heath until simmering, place your cheese croutons in the oven on the grill, 2 minutes at 180 degrees, place croutons on the bowl )

Les PLATS/main courses

Le confit de canard

Duck leg confit, sautéed potatoes, lardons, truffle jus $30
(Put on a baking tray jn the oven on bake at 170 degrees let it reheat for 6 minutes, place the sauce in a pot bring to simmering, pour on the duck)

Steak frites

Grass fed Gippsland Porterhouse (250g) french fries your choice of sauce: Pepper, Béarnaise or Red wine $32
(Place in a baking  tray in a preheated oven on bake at 190 degrees for 3 minutes, reheat the red wine or pepper sauce in a pot until simmering, bearnaise sauce should be at room temperature not warmed)

Boeuf bourguignon

Beef and red wine casserole, lardons, mushrooms, mash potato $30
(In a pot with simmering water, place the bourguignon bag for 14 minutes, place the mash for 5 minutes, place the sauce in a pot bring to simmering, pour on the beef)

Poisson du jour

Fish of the day beurre blanc sauce, petit legumes $31
(In simmering water, place the vac bag for 3 to 4 minutes, in a pot place the sauce on low heat until warm , do not boil, pour on the fish)

Poulet a l’estragon $28

(Put in a baking tray in the oven on bake at 170 degrees let it reheat for 6 minutes, place the sauce in a pot bring to simmering, pour on the chicken)

 

Specials

Slow cooked prok belly granny smith apple puree, cabbage, calvados sauce 29
(Place pork and cabbage, in preheat oven 5 to 6 minutes at 190 degrees warm up sauce on a pan to simmering )

Cassoulet confit duck, toulouse sausage, pork belly, beans 33
(Place dish in oven 18 to 20 minutes at 200 degrees)

LES GARNITURES/sides $7.5

Frites

French fries
(Open the aluminium place in oven 4 to 5 minutes at 180 degrees)

Salade verte

Green salad, vinaigrettes
(Pour vinaigrette and toss)

La Mash francaise

French mash potato
(Place the mash for 5 minutes in  a pot of simmering water)

Legumes du jour

Vegetable of the day
(Place on a baking tray in the oven 4 to 5 minutes at 180 degrees )

 

LES DESSERTS

Crepes suzette

(Pour sauce on top microwave for 1 minutes)

Tarte fine au pommes

thin puff pastry and apple tarte, salted caramel sauce, Chantilly cream
(Place 3 to 4 minutes on bake at 180 degrees, pour the caramel on top)