STARTERS

OEUF ET CHAMPIGNON
Slow poached hen's egg, mushroom truffle veloute and sel de Guerande Toast

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

CABILLAUD ET JUS DE MOULES
Pan seared cod fish fillet with artichoke puree, bouchot mussel emulsion

or

BROCHETTE DE BOEUF ET FRITES
Skewer of Angus beef striploin, glazed champignon de Paris, French fries

or

MAGRET DE CANARD
Oven roasted duck breast, butternut squash mousseline, sautéed baby romaine and duck jus

DESSERTS

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

or

CRÈME BRÛLÉE
Dark chocolate crème brûlée with earl grey 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