
Prices will vary according to formula selected. Please contact us to discuss formula options.
Les Salades
Salades Niçoise
Lettuce, beans, tomatoes, tuna eggs, red peppers, spring onions, potatoes,
mayonaise "maison" and olives
Rice Salad
tomatoes, peppers, green olives, smoked salmon, capers
served with a dill dressing
Salade Paysanne
Lettuce, avocadoes, tomatoes, beans, peppers, duck livers and bacon
served with a balsamic dressing
Taboulé
Couscous, peppers, extra virgin olive oil, peppers
llime juice, tomatoes and mint
Ebly Salade
Wheat grain, asparagus, cherry tomatoes, red onions, lemon, coriander on a nest of lettuce,
served with a French mustard dressing
Les Vegetarians
Parmesan risotto rice cake
Roulade of Kikorangi blue cheese and spinach crêpes
Gourmet potatoes tossed in garlic butter
Capsicums farcis with ratatouille Provençale
Leek Tartlet
Gratin Dauphinois
A Goaty Rendez-Vous - field mushrooms and goat cheese
Vegetarian lasagna
Sun-dried tomato tapenade gnocchi
Les Main courses
Filet de Bœuf
Thinely sliced aged beef fillet,
served with beacutearnaise sauce
Mediterranean Essence
Seared terakihi fillet served on a nest of sautéed spinach
with a saffron beurre blanc
Hare Civet Leg of hare
Slowly braised in a red wine, mushroom,
tomato and garlic hearty broth
Chicken Romeo & Juliet
Chicken breast wrapped in prosciutto ham
served with a creamy mushroom sauce
Le Canard à l'Orange - A Quacky Feast
Moist & tender confit of duck slowly braised
in a tangy jus
Saumon Au Pistou
Fillet of Akaroa salmon served
with a sweet basil pesto sauce
Lamb Provençal
French rack of lamb served with a char-grilled ratatouille Provenale,
lemon thyme jus
Veal de la Mariée
Grilled veal cutlets with a rosemary and French mustard crust,
drizzled with a Brandy and porcini jus
Coq au Vin
A French favorite of corn fed chicken pieces marinated in red wine,
braised with mushrooms, bacon and baby onions
Venison Jolie
Venison fillets wrapped in streaky bacon
served with a caramelized poached pear and Sichuan pepper jus de viande
Les Desserts
Crêpes Façon Suzette
Crêpes served with an orange and Cointreau coulis,
topped with homemade vanilla bean ice cream
Croquant au Chocolat
A dark chocolate parfait with a chestnut cream heart and a chocolate coat,
Baileys crème anglaise
Crème Brulée à la Vanille
A silky custard like French classic topped with a crunchy toffee and
fresh marinated berries
Moulin Rouge
Pears poached in red wine served with chocolate sauce and
French liquorice ice cream
Strawberries on the Hot Side
Caramelized strawberries and Sichuan pepper served in a crêpe with vanilla ice cream
and chocolate sauce
Grand Croc-en-bouche (French Wedding Cake)
A tower of choux pastries each filled with alternatively café, dark chocolate and Baileys
patissière, drizzled with a crunchy caramel and served with strawberries
Mini Croc-en-bouche
Choux pastries each filled with alternatively café, dark chocolate and baileys patissière,
served with strawberries and a dash of crunchy caramel
Chocolate Marble Cheesecake
Belgium white and dark chocolate cheesecake,
served with a orange and Cointreau coulis
