main-act
SALMON GREEN PEPPERCORN
Roasted Filet of Tasmanian Salmon, Topped with Parsleyed Potato Rosti, Spinach Leaves, Madagascar Green Peppercorn Sauce
MUSSELS MARINIERE
On-The-Shell Poached of Mussels with Mariniere Sauce
ROAST CHICKEN ‘GRANDMOTHER STYLE’
Sautéed Kintamani Chicken -Dark Meat-, Juice of the Cooking with Bacon Strips, Peeled Grelot Onions, Thyme, Garlic Confit, Shallots, Pommes Cocottes
DUCK ´À L’ORANGE’
Sautéed Filet of French Duck in Caramelized Vinegar Sauce with Peeled Orange Segments, Orange Zests, Potato Maxim’s, Mesclun-Rucola-Red Beet Salad
STEAK TARTARE
Knife-Cut Raw Prime Beef Tenderloin Mixed with Tartar Sauce -Dijon Mustard, Cornichons, Capers, Parsley, Olive Oil, Vinegar, Tabasco, Worcestershire Sauce- with Egg Yolk and French Fries
STEAK HACHÉ, GREEN PEPPERCORN
Grilled Beef Ground of Rumsteak and Wagyu Scraps,Green Peppercorn Sauce, Potato Maxim’s
THE 7-HOUR LAMB
New Zealand Lamb Shoulder Sautéed then Oven-Roasted for 7 Hours in Bouquet Garni, Coriander, Crockpot-Served with Garlic Confit, Pommes Cocottes
PORK SHANK WITH LENTILS
Braised and Roasted Pork Shank, Natural Jus with Lentils Confit from Le Puy, France and Sautéed Grelot Onions
FROG’LEGS ‘À LA ‘PROVENÇALE’
Sautéed Frog's Legs, Garlic, Lemon juice, white wine , Parsleyed Butter Sauce- Served with White Rice
SAUSAGE A LA PARISIENNE
Sautéed Pork and Veal Saint-Guilhem Sausage from Haut-Languedoc, France and Served with Home-Made Mashed Potato or French Fries
ROASTED BARRAMUNDI MEUNIERE
“Nantaise Sauce”Served with mashed green peas and potatoes
CHICKEN ‘CORDON BLEU’
Brioche-Crumbed and Sautéed Breast of Kintamani Chicken, Stuffed with Paris Ham and Ementhal swiss-Cheese Served with Dijon Mustard Sauce, Home-Made Friench Fried Potatoes and Mesclun Salad
DUCK LEG CONFIT
Slow-Cooked Duck Leg, New Potatoes, Garlic Clove and Rucola Salad
OUR FAMOUS PEPPER STEAK
Sautéed Prime Australian Beef Tenderloin, Madagascar Black Peppercorn Sauce with the Chef’s ‘Quiet Twist’, Potato Maxim’s or French Fries
STEAK, FRITES, SALADE !
Grilled Nebraska Striploin Steak , Topped with a Pat of Fresh Parsleyed Garlic Butter, French Fries and Mesclun Salad
HACHIS PARMENTIER
Minced Oxtail, Minced Australian Rumsteak and Minced Short Rib, Slowly Braised in Red Rhône Wine Sauce with Grelot Onions, Signature Mashed Potato ‘Au Gratin’
ROASTED RACK OF LAMB
Roasted Australian Rack of Lamb,Served with Natural Jus, Potato Maxim’s and String Bean
ANDOUILLETTE ‘À LA MOUTARDE’
Roasted then Grilled Chef’s Coarse-Grained Tripe Sausage-Like Made with Pork, Chitterlings, Pepper, White Wine, Onion and Seasonings with Strong Dijon Mustard Sauce, Chef’s Fries or Mashed Potatoes
LE VÉRITABLE CASSOULET ‘TOULOUSAIN’
Slow-Cooked Dry White Cannellini Beans Stew in Bouquet Garni and Goose Fat with Duck Leg Confit, Cured Bacon Chunks, Rind of Pork -Couenne- Sausage, Lightly Gratiné ‘à la Persillade’ -Garlic and Parsleyed Bread Crumbs-