Spring Menu elaborated by Chef Selma

Nous vous souhaitons la Bienvenue!

Nous vous souhaitons la Bienvenue! Our goal at Eiffel Restaurant is to transport you, to the simple pleasure of a lunch or dinner, which could take place in any provincial village in France. The menu is

Lunch with us! Available Wednesday to Friday only. 1 Course Courses* Courses* 55 62

A la Carte! Lunch with us! Available Wednesday to Friday only with a glass of wine 1 Course 35 42 2 Courses* 45 52 3 Courses* 55 62 with Complimentary Coffee of your choice The Festive Season is here and

Winter Menu elaborated by Chef Selma

Bienvenue chez Selma & Ghislain Pourbaix Winter Menu elaborated by Chef Selma Entrée, Main and Dessert 70 Entrée and Main 58 Main and Dessert 55 Corkage per person 5 Corkage + Purezza water bottomless

Nous vous souhaitons la Bienvenue!

Nous vous souhaitons la Bienvenue! Our goal at Eiffel Restaurant is to transport you, to the simple pleasure of a lunch or dinner, which could take place in any provincial village in France. The menu is

presents La Bistronomie THURSDAY TO SATURDAY EVENINGS

presents La Bistronomie THURSDAY TO SATURDAY EVENINGS VIN AU VERRE WINE BY THE GLASS BOISSONS APÉRITIVES APERITIVES DRINKS ASSIETTES APÉRITIVES SHARE PLATES L APÉRITIF DRINKS & SHARE PLATES BOISSONS DE

LUNCH MENU ENTRÉES MAINS DESSERTS. SOUPE À L OIGNON Onion soup with cheese gratiné. BISQUE DE FRUITS DE MER Thick and creamy seafood soup

LUNCH MENU 2 COURSES 28 EXTRA COURSE/GLASS OF HOUSE WINE +7 ENTRÉES SOUPE À L OIGNON Onion soup with cheese gratiné BISQUE DE FRUITS DE MER Thick and creamy seafood soup TERRINE DE CAMPAGNE Homemade pork

Les Entrées. Seared Tuna, Tomato, Potato, French Beans, Bell Pepper, Olives, Onion, Anchovy, Egg

Les Entrées Escargots à la Bourguignonne... 40 Snails Cooked in Garlic Butter Soupe à l Oignon (A)... 45 Caramelized Onion Soup, Bread Gratinée L Assiette de Charcuterie... 55 Cold Cuts Platter and Condiments

Oysters. Bouzigues, Languedoc Roussillon, France - Packed with sea flavors with medium flesh

Oysters Bouzigues, Languedoc Roussillon, France - Packed with sea flavors with medium flesh No4 Bouzigues Fine de Claire 3 Pcs... 45 No4 Bouzigues Fine de Claire 6 Pcs.. 90 No4 Bouzigues Fine de Claire

Café Rouge Sample Menu. Bread & nibbles

Café Rouge Sample Menu Bread & nibbles Bread & nibbles Rouge olives 3.5 Green, black and French olives with cornichons, caper berries and roquito chilli drops Plateau de pain 3.5 Chargrilled sourdough

Le Diner. Entrée. Gâteaux de Crabe Savoury crab Gateaux served with gribiche sauce and tomato salsa

Le Diner Entrée Crevettes à la Nantua Prawns with crustacean sauce, thyme and white wine Soupe à L'oignon Traditional French onion soup gratinated with Gruyère and sourdough Croutons Escargots Escargots

Les Entrées. Les Salades Salads. Prices stated are in Singapore Dollars, and subject to service charge and prevailing government taxes.

Les Entrées Starters Œufs Mimosa Boiled Eggs Mimosa Style Served With Green Salad 5 Soupe à l Oignon Traditional French Onion Soup 9 Saumon Fumé Norwegian Smoked Salmon, Served With Salad, Capers And Lemon

Caviar and Foie Gras

The French Bistrot Share Plates la planchette de Charcuterie $19 Selection of charcuterie served with butter pickles and baguette. Plateau de fromage $19 Selection of fine French Cheeses served with quince

Le Garrick Menu. Les entrées. La soupe à l oignon 4.95 * Homemade soup. Traditional french onion soup

Le Garrick Menu Les entrées La soupe à l oignon 4.95 * Homemade soup. Traditional french onion soup Moules marinières 5.65 Mussels with white wine, shallots, parsley & touch of Cream Salade de chevre sm

ENTRÉES LA MER LES CLASSIQUES LE VÉGÉTARIEN LES SALADES. HUÎTRES DE COFFIN BAY (4 minimum) (gf) Fresh oysters from Coffin Bay - $4 Each -

Bar & Bistro ENTRÉES LA MER SOUPE DU JOUR * Soup of the day - $15 - SOUPE À L OIGNON * French onion soup with cheese croutons BISQUE DE LA MER (gf) Creamy traditional seafood soup LES CLASSIQUES ENTRÉE

ENTRÉES LES CLASSIQUES LES GARNITURES. HUÎTRES DE COFFIN BAY (4 minimum) (gf) Fresh oysters from Coffin Bay - $3.50 Each -

Bar & Bistro ENTRÉES SOUPE DU JOUR * (gf) Soup of the day SOUPE À L OIGNON * French onion soup with cheese croutons BISQUE DE LA MER (gf) Creamy traditional seafood soup LES CLASSIQUES ASSIETTE DE DÉGUSTATION

EXPERIENCE MEETINGS. HOTELS DESIGNED TO SAY YES! radissonblu.com/hotel-toulouseairport

EXPERIENCE MEETINGS Pièces cocktail HOTELS DESIGNED TO SAY YES! Froides Tartare de tomates à la ciboulette, pointe de balsamique Tomato tartar with chive, balsamic hint Assortiment de mini club sandwichs

ENTRÉES LES CLASSIQUES LES GARNITURES. HUÎTRES DE COFFIN BAY (4 minimum) (gf) Fresh oysters from Coffin Bay - $3.50 Each -

Bar & Bistro ENTRÉES SOUPE DU JOUR * (gf) Soup of the day SOUPE À L OIGNON * French onion soup with cheese croutons BISQUE DE LA MER (gf) Creamy traditional seafood soup LES CLASSIQUES ASSIETTE DE DÉGUSTATION

Hors d Oeuvres de la Maison

Hors d Oeuvres de la Maison Pâtes à la Truffe 35 Homemade pasta served with julienne of Summer truffles (V) Blinis au Saumon Fumé et Caviar 39 Mini Pancake topped with sour cream, peachwood smoked salmon

Your choice of 2 courses $49, 3 courses $59. To start

Menu du jour available Monday, Thursday and Friday lunch Week day lunch set menu Your choice of 2 courses $49, 3 courses $59 To start Soup of the day v. ve. g. House made traditional rillettes, shredded

See Other s Experience and share Your Experience on #YOURLEBOEUFMENU. All prices are subject to 10% service charge and applicable government tax

The Story In the 1940 s in Geneva Switzerland, Mr. Boubier developed a famous Sauce and named his restaurant aſter it: Café de Paris His idea was to focus on one product (his secret sauce) and one cut

Hors D œuvres. SOUPES Soup Du Jour. (Ask Your Server) Soupe a L Oignon Gratinee. French Onion Soup. Salmon Fume $9.95

SOUPES Soup Du Jour (Ask Your Server) Soupe a L Oignon Gratinee French Onion Soup Hors D œuvres Salmon Fume $9.95 Scottish Smoked Salmon, Cream Cheese and Tobikko Pâté de deux Sortes $9.50 Duck & Chicken

OPENING HOURS. Monday - Saturday Lunch pm Dinner pm. Sunday Lunch pm Dinner pm

OPENING HOURS Monday - Saturday Lunch 12.00 2.00pm Dinner 5.30 9.30pm Sunday Lunch 12.15 2.00pm Dinner 5.00 9.30pm An Extensive Selection of Wines Available The Lerwick Hotel 15 South Road Lerwick Shetland

À la carte dîner We only use organic eggs and organic greens We make everything from scratch, and hot dishes may take longer to prepare!

À la carte dîner We only use organic eggs and organic greens We make everything from scratch, and hot dishes may take longer to prepare! APPETIZERS Soupe Du Jour Onion Soup served with Croutons and melted

Sorry we do not have WIFI

BRUNCH BRUNCH Freshly made Smoothie and Juice $16.00 Smoothies Red Blast strawberries, raspberries, blueberries, lemon Pineapple Boat pineapple, banana, coconut milk, lemon juice Soy Sensation blueberries,

Autumn Menus Q&A. Le Restaurant qui parle Français depuis Sep Nov. Contents

Automne 2018 25 Sep. - 24 Nov. FAIT MAISON A French government initiative since 2015, this logo is used to highlight dishes made on the premises from fresh ingredients. This was introduced to encourage

Bistro Convent. Salade. Salade à la Maison (A03) Classic Caesar (A04) Caesar du Poulet Grillé (A05) Salade de Roquette (A06)

A05 A01 A03 A02 A04 Soupe Soupe à l Oignon (A01) Classic French Onion Soup au Gratin 300 Potage de Légumes (A02) Vegetable Soup of the Day 250 Salade Salade à la Maison (A03) Organic Salad with Cold Cuts

Avec accord mets et vins food and wine pairing 130.-

MENU SIGNATURE Le chef vous propose de découvrir sa cuisine en 5 actes. Pour l ensemble des convives Head Chef invites you to discover his cuisine in 5 courses For all the guests 95.- Avec accord mets

Apéritifs Pre-dinner drinks & beverages

Apéritifs Pre-dinner drinks & beverages Cocktails de maison Kir Royal champagne cocktail The classic French pre-dinner champagne cocktail. Méthode Champenoise and black current cassis alcoholic syrup.

Entrees. We are happy to cater for any dietary requirements, please inform your wait staff. Public holiday surcharge $2.50 pp

Entrees House marinated olives and bread (V) $11.95 Toasted sourdough bread and butter French soupe a L oignon (V) $15.95 French onion soup with Gruyere and brioche croutons Soupe de Poisson $18.95 Lobster,

Soups. Portobello with Truffle Cappuccino and Duck Foie Gras 14

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The Kings Arms Fleggburgh Dinner Menu

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Menu du Re, veillon du Nouvel An

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Short for Allergens. Bon Appétit!

Short for Allergens Milk Lactose L Wheat Blé H Shellfish Crustacé S Celeriac Celeri C Mustard Moutarde SE Moulluscs Mollusque B Egg Oeuf E Almonds Amandes MA Sulfits Dioxide de Soufre SU Lupin Lupin LU

Excellente dégustation! Chef Sylvain Roucayrol

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WELCOME TO RESTAURANT, BAR & PIANO LOUNGE. Our a la carte menu is served:

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THE HULLAVINGTON ARMS

STARTERS Chicken Liver Pate Served with salad, toast & homemade chutney 5.95 Crispy Whitebait Served with a side salad, tartare sauce & lemon wedge 6.95 Goats Cheese & Beetroot Salad With roasted pine

La Signature. Restaurant. Entrées - Starters. La Signature

(Open from 11:30 to 14:30 and 18:30 to 21:30) Restaurant Entrées - Starters Plateau de Charcuterie et Fromages (selon arrivage) Cold Cuts and Cheese Platter (according to shipment) Salade de Crottin de

OPENING HOURS. 11:00 am - 12:30 am. Bar Food served daily. from 12:00 pm - 10:30 pm

OPENING HOURS Monday 11:00 am - 11:30 pm Tuesday Wednesday Thursday Friday Saturday Sunday Bar Food served daily 11:00 am - 11:30 pm 11:00 am - 11:30 pm 11:00 am - 11:30 pm 11:00 am - 12:30 am 11:00 am

Soups. Portobello with Truffle Cappuccino and Duck Foie Gras 14

Soups Portobello with Truffle Cappuccino and Duck Foie Gras 14 Portobello Mushroom Cream with Duck liver sautéed Topped with Duck liver Espuma as a Capuccino Gratinated Onion Soup 9 Traditional and delicious

Fromages. Desserts. Sélection de Pots de Crème pas Brûlée Vanilla, Chocolate or Coffee Cream Pot

Fromages Cheese Trolley Jacques Selection of the Finest AOC French Cheeses Desserts Baba au Rhum Freshly Poached Pastry in Aged French Island Rum Charlotte Cécile Valrhona Chocolate and Vanilla Lady Finger

SALADE. Salade De Betteraves - R95 Butternut, beetroot, olives, feta, chickpeas, cucumber and rosa tomatoes dressed with olive oil & balsamic vinegar.

OUR SIGNATURE DISH OF THE DAY SQ We take pride in our creations and are always working towards making your Cafe La Plage memories delicious! Ask your waitron about our signature dish of the day. *Our speciality

MENU DU RÉVEILLON DU NOUVEL AN

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LUNCH & DINNER BANQUET MENUS

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THREE COURSE PRIX FIXE. Everyday 4:00 6:30 pm. Items marked * $34 -- PORTAGE DU MARCHÉ -- At Chez Joel we like to do things a little differently

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Private Events Package

Private Events Package A taste of France in the heart of Calgary, Royale Brasserie boasts a warm and inviting venue that provides a memorable dining experience for private events and large parties. Our

Salade de mesclun aux graines de tournesol et sésame éclats de parmesan

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Monday 10.30am to 5pm. Thursday 10.30am to 7pm. Sunday 9am to 5pm

MINIMUM HOURS OF OPERATION [cabinet food will be available all hours of operation] Monday 10.30am to 5pm [cabinet food only] Tuesday - Wednesday 10.30am to 5pm [full menu available from 11.30am] Thursday

Sorry we do not have WIFI Get off your phone and talk to each others!!

EASTER Menu EASTER Menu Freshly made Smoothie and Juice $16.00 Smoothies Red Blast strawberries, raspberries, blueberries, lemon Pineapple Boat pineapple, banana, coconut milk, lemon juice Soy Sensation

Chr ist mas Eve Gala D inne r 2018

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Hot Beverage Menu. Cold Beverage Menu

Hot Beverage Menu Coffee $5.50 French press plunger Long black Flat white Cappuccino Latte Mocha Double espresso Single espresso Hot chocolate Caramel latte Chai latte Iced coffee Iced chocolate Iced tea

La Signature. Restaurant. Entrées - Starters. Bœuf Tataki (Bœuf saisi avec Parmesan, Artichaut et Vinaigrette acidulée)

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Menu du Re, veillon du Nouvel An

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The Cove Restaurant. ONION SOUP 9.00 caramelised onions veal stock gruyere. GOATS CHEESE TART (v) puff pastry pear balsamic reduction

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MENU ITEMS AND PRICES SUBJECT TO CHANGE WITHOUT NOTICE

BRUNCH Soup du Jour Gratinee a I oignon Terrine du Chef marmelade of onions and cornichons $9. Belgian endive, walnuts and Roquefort, Seared Ahi Tuna with a julienne of Nappa cabbage and a soy dressing

Main courses continued: Roast quails with a brandy and grape sauce, creamy mashed potato and garlic courgettes( 3.50 supplement charge per guest)

3 Courses Starters Prawn, whisky and Gruyere tartlet on a bed of rocket Grilled mussels with a coriander and almond butter Brandade of smoked salmon and capers with buttermilk dill scones Bundles of roast

Welcome to PLEASE ORDER AT THE COUNTER

Welcome to We are a crêperie like you find in Brittany, France, where traditionally you would eat a savoury galette made of buckwheat flour (which is totally gluten free), followed by a sweet crêpe, all

CHARCUTERIETraditional Home Made French Charcuteries

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Two Poached Eggs, Maple Pepper Bacon and Hollandaise Sauce, on an English Muffin and House Potatoes

Lunch Menu $22 excluded Tax, Gratuity & Beverage Items Marked * Petit Dejeuner Omelet du Bistro $13.5 Three Eggs, Spinach, Feta, and House Potatoes Benedicte Classic $12 Two Poached Eggs, Maple Pepper

Champagne Champagne Duval Leroy 14

WINTER MENU COCKTAILS, DRINKS WINES Champagne cocktails- 16 Bellini Champagne Duval Leroy, jus de Pêche A.Millat Rossini Champagne Duval Leroy, jus de Fraise A.Millat Mimosa Champagne Duval Leroy, jus

Les Galettes. Brittany cider Loïc Raison Brut (dry) Gls: $7 Carafe (50cL): $21. With chicken or bacon $19.50

Les Galettes A galette is a savoury crêpe; it is made of buckwheat flour, so it is glutenfree. In France it is usually accompanied by cider. Normandy cider is fruitier and stronger in taste. La Complète

à la Carte Les Entrées- Starters Les Piquillos garnis au chèvre frais et pignons grillés, huile au basilic

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Mazzaro Restaurant. Premium Set Menu

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Hetty s Roasts to Share

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L e s E n t r é e s. Salade et Légumes Parsemés aux Herbes Fraîches Mixed Salad and Raw Vegetables with Herbs 8.90

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Mother's day Brunch and Dinner

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To Begin With. The Fish Club Sandwich

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MENU DU RÉVEILLON DU NOUVEL AN

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lunch menu DIETARY OPTIONS

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FINGER FOOD for 9 ITEMS. Choose from the following selections

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ENTRÉES / STARTERS. Panna Cotta au lait de brebis avec biscuit aux noix et légumes racines. Sheep s milk Panna Cotta Nut biscuit and root vegetables

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Oysters. Shellfish. Fines For 6. Les Creuses For 6. Les Spéciales Par 6. Flats Par 6. Fines de Claire Marennes Oléron... N 3 17,40

Oysters Fines For 6 Fines de Claire Marennes Oléron... N 3 17,40... N 2 21,60 Les Creuses For 6 Normandy Huîtres de pleine mer... N 3 16,80 Brittany Pascal Magné... N 3 16,50 Les Spéciales Par 6 Ostra

Welcome to PLEASE ORDER AT THE COUNTER

Welcome to We are a crêperie like you find in Brittany, France, where traditionally you would eat a savoury galette made of buckwheat flour (which is totally gluten free), followed by a sweet crêpe, all

served pm NIBBLES (3 for 12.00) beetroot & mint hummus (v) olives & almonds (v)

lunch served 12.00-6.00pm NIBBLES (3 for 12.00) beetroot & mint hummus (v) 4.50 olives & almonds (v) 4.50 calamari chicken liver pâté deep fried white bait 4.50 cup of soup of the day (v) 4.00 served with

The Pear Tree crêperie

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PRIVATE DINING AT CHATEAU DUMAS SUMMER LUNCH MENUS LUNCH menu 1 French Onion Tarts Tomato, Brie and Basil Salad New Potatoes and herby Greens

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Semi-Buffet Menu. Complimentary on each table Smoked duck breast and kumquat compote Bread and butter. Carving Station Slow cooked glazed pork ribs

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Tomato consommé / paysanne of summer vegetables / Jersey cache tortellini V Duck liver parfait / burnt orange & rhubarb / glazed brioche 8.

Welcome to our local culinary journey... At the Greenhills you ll dine on the finest locally sourced produce: We use Genuine Jersey Aberdeen Angus, raised from calf to beef by Paul Houze on his farm in

ORRERY A la carte Menu

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Breads and Appetizers. South Australian Coffin Bay Oysters: Garlic & chive cob loaf 6.0 (v) Schiacciata with camembert, rosemary & garlic 12.

Breads and Appetizers Garlic & chive cob loaf 6.0 (v) Schiacciata with camembert, rosemary & garlic 12.0 (v) Olive pull apart bread with balsamic & olive oil 9.0 (v) Soup of the day served with dinner

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Catriona, Jean-Michel and the team welcome you to L Artichaut, Edinburgh s newest vegetarian restaurant.

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To Share. Entree. [gf] - gluten free [gfo]- gluten free option [v]- vegetarian

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served pm NIBBLES (3 for 12.00) red pepper hummus (v) duck liver parfait deep fried white bait seasonal cup of soup (v) caesar salad

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BREAKFAST ITEMS (Served all day) Served with mixed greens

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Apertif. Spirits $8.50 $8.50 $8.50 $8.50 $8.50 $8.50 $8.50 $ Cognac Sherry. Martell V.S.O.P. Chatelle Napolean Osborne Sherry, Medium (Spanish)

Apertif Scotch Whiskey Gin Vodka Barcadi Jack Daniel s Jim Beam Bundaburg Rum Chivas Regal Spirits $12.50 Cognac Sherry Martell V.S.O.P. Chatelle Napolean Osborne Sherry, Medium (Spanish) $15.50 $10.50

Village Pub, Restaurant & Rooms Rooms Stylish accommodation from 100 (Two People Sharing, Breakfast Included) Opening Hours & Food Service Times Monday to Thursday Bar Open 12-10.30pm Food Served 12 2.30pm

menu 10/2/16 16:09 Page 1 THE PEAR TREE c r ê p e r i e menu

THE PEAR TREE c r ê p e r i e menu Home made onion soup 3.95 Served with croûtons, gruyère cheese & bread. Bread roll with butter 80p Delicious savoury Galettes served with a healthy mixed salad drizzled

Starters. SHARING STARTERS For two. SOUP OF THE DAY V 3.95 Freshly made soup of the day, served with crusty bread & butter

A la carte Welcomes you Located in the historic County Hotel, the Hudson takes its name from the Railway King, George Hudson, a pioneering figure of the 19th century Northern Railway scene. At The Hudson

ENTREES STARTERS. Soupe chaude de chou fleur Pignons de pins torréfiés et huile de truffe Cauliflower hot soup with roasted pine nuts and truffle oil

- - ENTREES STARTERS Soupe chaude de chou fleur Pignons de pins torréfiés et huile de truffe Cauliflower hot soup with roasted pine nuts and truffle oil 1000 Salade de pastèque et poulpe grillé 2550 Feta,

Cover and Accompaniments

Cover and Accompaniments Introduction In all cuisines around the world, most individual dishes are not considered as a full meal by themselves. Each individual dish is balanced by serving it along with

2 courses courses 31.50

Set lunch menu Tuna sashimi scallop, bloody mary jelly, avocado, cucumber, wasabi ( 6supp) Crispy hen s egg duck ham, truffled asparagus salad Wild garlic risotto aged parmesan, parsley purée Cod roast