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Duck Liver Pate
Traditional style duck liver parfait , served with Cornichon & sourdough baguette
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Salt cod brandade
A puree of potato & salted cod served on char grilled house made potato bread with watercress, capers, Anchovy & extra virgin olive oil.
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Squid Salad
Flash-fried squid served with Roquette, salted tomato petals & garlic Aioli
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T-Bone Steak
French Bistro style Steak Frites, Grilled T-bone served with shoestring chips and a traditional style red wine compound butter
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Duck Confit
Confit Duck legs served with roast potato, Mesclun, toasted Walnuts caramelized Apple
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Fish and Chips
Traditional style Fish and chips using a tempura style beer batter and house made tartare sauce
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Seared Calves Liver
Seared calves liver seared deglazed with balsamic vinegar and seasoned served with red cabbage braised with red currant jelly
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Chocolate Terrine
A dense style rich chocolate mousse made with Callabaut chocolate
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Meringue
Meringue with strawberries and cream
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Whitlof Salad
Belgium endive served with a thick vinagrette, blue cheese, parsley & sippets
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Pear, Roquette and Parmesan
Sliced pear with shaved parmesan dressined with sea alt and extra virgin olive oil
Posted by admin at 4:01 am on September 1st, 2011.
