STARTERS

ESCARGOT PROVENCALE
Gratinated burgundy snails, herb butter

or

BISQUE DE HOMARD
Traditional lobster bisque, tiger prawn beignet and leek custard

or

FROMAGE DE CHEVRE CHAUD
Warm goat's cheese on artisanal brioche, spinach salad and walnut vinaigrette

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MAIN COURSES

BARRAMUNDI ET CHAMPIGNON
Steam Barramundi with salad of fennel, lemon dressing and mushroom consommé

or

COCHON ET AUBERGINE
Char grilled US pork loin with roasted eggplant caviar, tarragon jus, homemade french fries

or

CONFIT DE CANARD
Duck leg confit with truffled mashed potatoes and marinated cherries

DESSERTS

SABAYON AU CHAMPAGNE
Gratinated red berry sabayon with wild forest ice cream

or

CRÈME BRÛLÉE
Dark chocolate crème brûlée with vanilla ice cream

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SELECTED COFFEES & TEAS $5.50 - $7

SELECTED WINES BY THE GLASS $10 - $17

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The French Kitchen prefers to work with fresh produce. Menu items may change according to the market.

© 2010 thefrenchkitchen All Rights Reserved