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Starters

 

leaf Fig & goat cheese tart 23,-

served on french pastry with pesto, red onion marmolade
on green salad with balsamic dressing

 

Burgundy snails 27,-

grilled in herbs butter (6 pieces) served with french bread

 

Blinis with smoked salmon 24,-

wędzony łosoś podawany na blinach z mąki gryczanej, creme fraiche,
rukoli z salsą z ogórka, mango i pomarańczy

 

Beef Carpaccio 33,-

marinated in salsa verde and served with truffle oil, rocket salad, capers,
parmesan cheese & french bread

 

Prawns 31,-

cooked in herby butter served with lemon aioli & french bread

 

Scalops 37,-

served on parsley puree with cucumber, mango & orange salsa dressed
with balsamic reduction

 

Frog legs 37,-

pan fried with ouzo, served with lemon aioli

 

French beef tar-tare 33,-

freshly ground beef with dijon mustard, Worcester sauce and Tabasco,
served with egg yolk, capers, onion and French baguette

 

 

Soup

 

leaf French onion soup 14,-

served with croutons

 

Cream of spinach 14,-

served with herby croutons & smoked salmon

 

Soup of the day 13,-

 

 

Tarte Flambee

 

bacon 21,-

bacon with onion, gouda cheese & creme fraiche

 

with prawns 27,-

king prawns, goat cheese, rocket & creme fraiche

 

leaf four cheeses 23,-

four cheeses (blue, brie, mozzarella and grated parmesan)
with rocket & creme fraiche

 

with camembert 23,-

camembert, red onion marmolade, smoked ham cherry tomato,
rocket, crème fraiche

 

 

Pancakes

(all made with buckweat flour)

with chicken  21,-

chicken, ratatouille, crème fraiche & spinach

 

leaf z kozim serem  23,-

goat cheese, tomato, rocket, crème fraiche & walnut

 

leaf with brie  19,-

brie cheese, fig chutney, tomato, rocket salad & crème fraiche

 

with salmon  24,-

salmon, spinach, tomato & crème fraiche

 

Makarony

 

Tagliatelle Le Parisien 31,-

pasta with chicken, spinach & sun dried tomato
served in creamy roquefort sauce

 

Sea food Pasta 36,-

pasta tagliatelle with salmon, king prawns, calamary, capers, rocket
& cherry tomato in pesto sauce with parmesan cheese

 

leaf Vegetarian Pasta 31,-

pasta tagliatelle with cashew nuts, mix french cheese, sun dried tomato, parmesan flakes
& balsamic reduction dressing

 

 

Salads

 

leaf Goat cheese salad  31,-

served warm with green salad, tomato, figs, walnuts & balsamic dressing

 

Chef’s salad 29,-

grillled chicken, smoked ham, tomato, melon, olives & cheese
mixed with green salad, topped with poached egg and dressed
with reduced balsamico vinaigrette

 

Sea food salad 35,-

king Prawn, smoked salmon & calamars mixed with green salad, cucumber,
melon, cherry tomato, green olives & home made vinaigrette

 

Duck Salad  32,-

shreded confit of duck, sun dried tomato, cucumber, cherry tomato,
melon, pear & roasted sesame seeds mixed with green salad and plum sauce

 

leaf Mozzarella Salad  27,-

baby mozzarella, fresh tomato & sun dried tomato, avocado, rocket,
garlic bread & cashew nuts dressed with pesto dressing

 

 

Main Courses 

 

Chicken Le Parisien 31,-

chicken breast marinated in provensal herbs
served with potato gratin, ratatouille & roquefort sauce

 

Confit of Goose 49,-

served with potato puree, grilled sesonal vegetables,
roasted pear, red wine & green pepper sauce

 

Duck Breast a la Bistrot 53,-

breast of duck marinated in red wine and thyme served with potato gratin,
parsnips puree, grilled vegetables, red wine & green pepper sauce

 

Steak in roquefort sauce 49,-

rostbef served with french fries & green salad

 

Lamb shank 59,-

served on dijon mustard purée, ratatouille & red wine sauce

 

Baked Gilt-head bream 47,-

marinated in rosemary and garlic served with home made frites,
grilled seasonal vegetables, dill & lemon sauce

 

King Prawns 54,-

served on parsnips puree, cucumber, mango & orange salsa,
rocket salad, dill & lemon sauce

 

Mussels 39,-

cooked in white wine sauce served with homemade frites or french bread

 

 

Desserts

 

leaf Chcocolate Moelleux Cake 14,-

served warm with pistachio ice cream

 

leaf Creme Brulée 13,-

vanilla cream, lightly caramelized

 

leaf Lime & Lemon Tart 14,-

served with vanilla ice cream

 

leaf Chocolate Mousse  13,-

home made orange chocolatte mousse

 

leaf Pear tarte Tatin 14,-

served with vanilla ice cream

 

leaf Coffee delice 21,-

coffee served with: mini creme brulee, lime & lemon tart
& chocolate mousse

 

leaf Pancakes Suzette 14,-

served with oranges & vanilla ice cream

 

leaf Cheese board 29,-

selection of cheese served with walnuts & fruits

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