bouillon MOULIN
APPS
ŒUF PARFAIT
SALADE VEGANE
Shaved raw vegetable salad, tomato and truffle vinaigrette.
TERRINE DE CAMPAGNE
Traditional French onion soup, croutons, baked Gruyère cheese.
ESCARGOTS
Six escargots, garlic and butter herb sauce.
ENDIVE SALAD
SALADE DE CHEVRE CHAUD
Pan-seared leeks, herb vinaigrette, pinenuts, espelette pepper.
SAUMON FUME
Smoked salmon, chopped hard-boiled egg, crème fraîche, capers, chive, toast points.
CHARCUTERIE ET FROMAGE
EXTRA BREAD BASKET
Onion Soup
MAINS
TIAN PROVENCAL (V)
Sliced eggplant, zuchini, tomato and peppers with caramelized onion, garlic and herbes de Provence bakes in olive oil. Served with sliced baguette.
POULET AU CHAMPAGNE ET MOUTARDE
Roasted Jidori chicken breast, Champagne whole grain mustard sauce, potato purée , broccolini.
COQ AU VIN
Braised chicken legs, pork belly, leeks, pearl onions, carrots and chunky red potatoes in red wine sauce.
BOEUF BOURGUIGNON
Classic beef stew, wild mushrooms, pappardelle.
CANARD A L'ORANGE
Duck confit, orange sauce, bacon and caramelized onions with fingerling potatoes, asparagus.
BLANQUETTE DE VEAU
Veal ragout, caramelized onions, carrot, mushroom, rice pilaf.
DAURADE POMMES VAPEUR
Pan-seared sea bream filet, beurre blanc, capers, parsley, diced tomatoes, lemon. Served with creamy spinach and steamed potatoes.
LE STEAK AU POIVRE
Hanger steak, thin-cut fries, peppercorn sauce, green salad
MAC AND CHEESE
LES MOULES MARINIERES
LE STEAK TARTARE
COUSCOUS LEGUMES
TRUITE AMANDINE
SALADE FRISEE AUX LARDONS
Frisée salad greens, smoked lardons, poached egg, sherry vinaigrette.
LE BURGER FRANCAIS
DESSERTS
ILE FLOTTANTE
Soft meringue floating on crème anglaise.
BABA AU RHUM
Rum syrup soaked cake, pianeapple carpaccio, Chantilly cream.
PROFITEROLES
Choux pastry puffs filled with vanilla ice cream, chocolate sauce, toasted almonds.
TARTE TATIN
Apple tart, caramel drizzle, salted caramel ice cream.