French Cuisine Bistro Aix







	A La Carte Menu
Salads, Soup and Starters
Our Own cured Goats cheese - with warm walnut bread and date chutney (V)			£ 6.50
Terrine Maison - our own country pate served with cornichons and mixed salad			6.00
Gorgonzola, Pear and Roquette and Walnut Salad			6.50
Salad Landaise - with smoked duck breast, foie gras terrine, duck confit & mixed salad			7.50
Seared Scallops - with leek fondue and chive velouté			10.00
Seared Scallops - with leek fondue and chive velouté			7.50
English Asparagus - withpoached egg, parmesan shavings and chive butter			7.50
			7.00
Chicken Livers cooked in Red Wine - with garlic rubbed toasts			7.00
			5.50
Batter Fried Courgette Ribbons (v) - with Parmesan and lemon			5.50
			10.50
Pan Seared Foie Gras - on toasted brioche with green grapes and eau de vie			10.50
			9.50
Prawns flambées in Pernod - on fennel purée			9.50
Prawns flambées in Pernod - on fennel purée			6.50
Our own Soupe de Poisson- served with gruyère, croutons & saffron rouille sauce			6.50
			6.00
Classic Onion Soup - made with beef stock, topped with croutons and melted gruyère			6.00

Main Courses
Violetta Aubergine Lasagne (v) - grilled aubergine, mozzarella and tomato sauce		9.00
Ricotta and spinach filled Ravioli (v) - with artichokes, parmesan and pine nuts		7.00 / 12.00
Wild Mushroom and White Truffle Risotto (v)		7.00 / 12.00
Seafood and Green Herb Risotto - with scallops, prawns, fish and squid		16.00
Filet of Sea Bream -with fennel, courgette, blistered cherry tomatoes and preserved lemon		14.00
Filet of Cod - clams, spring greens, Jersey potatoes and saffron		15.00
Filet of Salmon- with oriental style vegetables, coriander, spring onion and ginger		11.00
Fillet of Beef Rossini with foie gras - bordelaise sauce and celeriac mash		22.00
Fillet of Beef with Wild Mushroom Sauce - with mash and parsnip chips		19.00
Breast of Guinea Fowl - with primavera spring vegetables		12.00
Noisette of Wild Scotch Venison - with whiskey sauce, mash and glazed turnips		17.00
Duck leg Confit - with sweet and sour sauce and caramelised mango		11.50
Barbary Duck Breast- with cognac/green peppercorn sauce and peaches		13.50
Roast Rack of Lamb - with a vegetable and potato dauphinois & thyme infused jus		16.00
Steak-Frites - tender Aberdeen Angus Rib-Eye		15.00
	~ grilled with béarnaise sauce
	~ grilled and served with shallot and red wine relish
	~ au poivre - pan seared, with a cognac and black pepper sauce
	~ au bleu - pan seared, with a creamy Roquefort sauce

Desserts
	Home made ice creams and fresh fruit sorbets		5.00
	Apple Tarte tatin, flambeed with Calvados, with vanilla ice-cream		7.00
	Rhubarb Millefeuille, with roaste rhubarb and vanilla pastry cream		6.00
	Honeycomb Ice Cream, with White Chocolate Sauce		6.00
	Cheese platter		8.00
	Fruit Pavlova - light meringue, cream and seasonal fruit, raspberry coulis		6.00
	Raspberry Crème Brûlée		5.00
	Baked Alaska, flambeed with Cognac, with Red Berry Sauce		7.00
	Chocolate Fondante, with Griotte Cherries in eau de vie, vanilla ice cream		7.00
	Profiteroles, with vanilla ice cream and warm chocolate sauce		6.00