PLATS DU JOUR – 19.

MEATLESS MONDAY
WESTERMANN’S RATATOUILLE, POACHED EGGS & BALSAMIC
almonds, raisins, zucchini, eggplants,
sweet peppers, tomatoes thyme & rosemary

SIROCCO BREATH JUICE
celeriac, carrot, apple, turmeric & nutmeg

TUESDAY
COQ AU VIN
with Egg Tagliatelle

WEDNESDAY
LE COQ RICO POULTRY BURGER
almond spiced crust, pineapple chutney

THURSDAY
CHICKEN & MUSHROOM SAUSAGE
fried garlic & parsley potatoes, green salad

FRIDAY
DUCK LEG CONFIT
pan-fried potatoes, parsley, tomato confit

LUNCH COMBO – 16.

POULTRY SANDWICH OF THE WEEK
&
CHILLED GREEN PEAS & MINT

3 COURSE – 38.
2 COURSE – 29.

FIRST COURSE

DEVILED
octopus, cabbage & cumin salad
or
CHILLED GREEN PEAS & MINT
w/ fresh goat cheese quenelle

MAIN COURSE

PLAT DU JOUR
or
CHICKEN QUARTER WITH SALAD
Brune Landaise (120 days)
or
ANTOINE’S CAESAR SALAD
yolk, anchovy, & parmesan vinaigrette, fried chicken meatballs

DESSERTS

L’ILE FLOTTANTE
soft meringue & crême anglaise
or
ICE CREAM SELECTION
3 scoops

LUNCH MENU

“EGGZ”

SOUP

GREEN PEAS & MINT
w/ fresh goat cheese quenelle
14.

SALADS

SEARED CHICKEN LIVER
carrots, carrot puree, ginger & orange vinaigrette
19.

LEEKS VINAIGRETTE
Hollandaise sauce
16.

ARUGULA
fresh goat cheese, chives, olive oil & sea salt
12.

HARICOTS VERTS
peach, mint, fresh almonds, Sherry & olive oil dressing
16.

MIXED GREENS
honey crisp apple, caramelized walnuts & raisins
15.

VEGETABLES
eggplant purée & lemon confit
17.

FOIES & TERRINES

DUCK RILLETTES
with pickled vegetables
19.

CHICKEN & DUCK TERRINE
celery remoulade
19.

TERRINE EN CROÛTE OF DUCK FOIE GRAS
32.

MAINS

BRUNE LANDAISE – 120 DAYS
poached & roasted, w/ seasonal salad & au jus
26.

SEA BASS
pan-seared, Vierge sauce with tomatoes,
parsley, shallots & olive oil
42.

NOBLE WHOLE BIRDS

poached & roasted, w/ seasonal salad & au jus

SIDES

THICK-CUT FRIES
Russet potato
11.

OVEN BAKED
potatoes, tomatoes, lemon & onions Corsica style
13.

MACARONI
au Gratin
13.

GREEN ASPARAGUS, GREEN PEAS & FAVA
fricassée
15.

MUSHROOM & SPINACH*
fricassée
15.

WESTERMANN’S RATATOUILLE
zucchini, eggplants, sweet peppers, tomatoes thyme & rosemary
13.

*seasonal

SAUCES

FRESH TARRAGON
4.

MOREL
6.

COQ AU VIN
onions, smoked pork belly & portobello mushrooms
6.