| NOSTALGIA MENU |
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| Starters |
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Traditional Caesar salad with anchovies, parmesan,
coddled free range egg and Caesar dressing |
30 |
Raw spinach salad with sautéed chicken livers,
onions, bacon and a warm vinaigrette |
28 |
Antoine’s tripe served in a cream, sherry, onion
and green peppercorn sauce |
28 |
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Fresh Italian mozzarella with vine ripened tomatoes, prawns and basil with olive oil balsamic dressing
|
30 |
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Steak tartare rolled in beef carpaccio with pickled radish and Dijon mustard truffle cream
|
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 |
| Oven roasted lamb rack with mustard herb crust, served on aubergine polenta and mint jus |
48 |
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| All mains include seasonal vegetables |
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