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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