Voila French Bistro

6 Burgundy snails/ parsley butter/ garlic

Smoked salmon/ red onion/ capers/ butter/ toasts

3 French Cheeses plate

3 French charcuteries & French cheeses plate

Goat cheese mousseline/ Smoked salmon/ puff pastry tart

Duck Foie Gras Pâté/ onion marmelade/ toast

3 French charcuteries

Pork and Duck spread confit

Vegetable. trio salad. – carrot grated – root celery remoulade – tomato

Scallops/ Shrimps/ Mussels/ Cod/ Salmon/ Sauerkraut/ baby potatoes/ white wine sauce

Scallops in puff pastry/ spinach/ beurre blanc sauce

Sole filet “Meuniere”/ butter parsley lemon

Duck leg confit/ orange sauce

8Oz Steak tartare served & toasts

Rack of lamb/ pesto tomato sauce

Seared pan duck Foie Gras/ caramelized apples/ baby potatoes

8Oz Filet mignon/ balsamic sauce (substitute with foie gras sauce:)

8Oz Filet mignon / seared pan duck Foie Gras / balsamic sauce (substitute with foie gras sauce:)

Chicken prepared “in coq au vin way” mushrooms, bacon lardon, red wine sauce, green asparagus

8 Oz Trout almandine & brown lemon butter sauce

Wellington Style Salmon in puff pastry/ spinach/ squid ink beurre blanc

Vanilla cream custard (crème anglaise) / sweet egg whites (soft meringue)/ caramel sauce and almonds

Chocolate biscuit, dark chocolate crémeux, chocolate mousse coated with dark chocolate and topped with white chocolate ganache

Pavlova cake (meringue, red fruits, white chocolate mousse, lime zest & coulis)

Trompe L’Oeil: look alike, lemon mousse, lemon cream, madeleine biscuit, lemon sweet shortcrust “sable”

Traditional choux pastry dessert filled with hazelnut praline and praline cream

Almond macaron cookie with passion fruit cream and fresh raspberries

Warm Goat cheese/ crouton/ grape tomatoes/ red onion/ mix green

Tuna/ grape tomatoes/ red onions/ Black Niçoise olives/ hard boiled egg/ mix green