| NOSTALGIA MENU |
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| Starters |
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| Antoine’s tripe served in cream, sherry, onion and green peppercorn sauce |
28 |
| Traditional Caesar salad with anchovies, parmesan, coddled free range egg and Caesar dressing |
30 |
| Raw spinach salad with sautéed chicken livers, onions, bacon and warm vinaigrette |
28 |
| Fresh Italian mozzarella with vine ripened tomatoes, prawns and basil with olive oil balsamic dressing |
30 |
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Steak tartare with beef carpaccio and mustard dressing
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30 |
| French onion soup topped with cheese and baked |
25
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| Seafood chowder topped with garlic mayonnaise |
28
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| Main Courses |
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| Traditional roast duck with Grand Marnier sauce |
48 |
| Oxtail braised in red wine with baby onions and mushroom caps |
48 |
| Chicken, leek and wild mushroom pie |
45 |
| Blanquette of rabbit, veal sweetbreads, mushrooms and baby onions, topped with pastry and baked |
45 |
| Antoine’s filet steak, egg and chips with béarnaise sauce |
48 |
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| All mains include seasonal vegetables |
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