DOCSLIB.ORG

'The Home of Real French Cooking'

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
'The Home of Real French Cooking' AUTUMN / WINTER at BRASSERIE BLANC ‘The home of real French cooking’ APERITIFS OLIVES 2.00 BREAD 1.50 rose harissa unsalted butter TREMPETTES 2.90 ANCHOVY APPETISER 2.90 olive tapenade, saffron garlic mayonnaise, virgin olive oil, anchovy butter, anchovies, sourdough balsamic vinegar, baguette ENTREES les Classiques MEDITERRANEAN FISH SOUP 6.50 CHEESE SOUFFLE 6.50 garlic & saffron rouille, croutons, grated cheese mature Cheddar sauce ESCARGOTS 7.40 STEAK TARTARE 8.95 garlic herb butter, baguette free-range Cornish beef, egg yolk, herbs, sourdough BOUDIN BLANC with WOODLAND MUSHROOMS 8.50 CHARCUTERIE 6.90 pan-fried traditional French pork sausage, steamed leeks, Bayonne ham, rosette de Lyon, salami, pork rillettes, wild mushrooms & sherry cream sauce coppa, Savoyard sausage, pickles, sourdough MORTEAU SAUSAGE SALAD 7.50 BAKED QUEEN SCALLOPS 8.50 pan-fried smoked sausage, white wine potato salad, tomato butter poached free-range egg, curly endive SHETLAND ISLES MUSSELS 6.90 MAMAN BLANC’S SALADS 6.90 steamed with marinière or saffron mouclade sauce apple & walnut salad, celeriac remoulade, RAINBOW BEETROOT SALAD 5.90 dressed grated carrot, cucumber & dill with crème fraiche, golden, candy & red beetroot, deep-fried goat’s cheese beetroot salad, house coleslaw PLATS les Classiques BŒUF BOURGUIGNON 16.50 ‘LE GRAND’ STEAK FRITES 19.50 red wine, lardons, baby onions, mushrooms, smooth mash Cornish rump steak (9oz), French fries, ‘Café de Paris’ herb & mustard butter ROAST BARBARY DUCK with BLACKBERRY SAUCE 18.50 ROAST HAKE FILLET with SAFFRON & SEAFOOD 15.50 tender duck breast & leg confit, Dauphinoise potato, poached Shetland mussels, squid, new potatoes, pot-roasted carrots, red wine & blackberry sauce wilted kale & saffron sauce HALF ROAST BRETAGNE CHICKEN 15.50 CREPE FRANCOMPTOISE with HAM 11.50 free-range corn fed chicken, smooth mash, savoury herb pancakes, creamed spinach & mushroom filling, Chantenay carrots, rich pan juices gratineed with Old Winchester cheese jb (without ham) SLOW-BRAISED LINCOLNSHIRE PIGS’ CHEEKS 15.50 AROMATIC PEARL BARLEY RISOTTO 10.50 creamed flageolet beans, Savoy cabbage, crumbed crackling accompanied by roasted pumpkin, courgette, celeriac, jb grilled & wilted lettuce, smoked aubergine purée ‘EIGHTEEN HOUR’ VENISON CASSEROLE 18.00 slow-braised wild Scottish venison, autumn vegetables, creamy mash AWARD WINNING BURGER 13.50 Comté cheese, brioche bun, French fries jb ‘SAUCISSES AUX LENTILLES’ 15.00 traditional smoked Morteau & Toulouse sausages, steaks herb-scented Puy lentils, whole braised carrots All our chargrilled steaks are 30-day dry-aged & carefully sourced from prime, pasture-reared, Cornish cattle. Sauces: Bearnaise, Roquefort STEAK TARTARE ‘DE LA MAISON’ 19.90 house special - free-range Cornish beef with egg yolk, or pepper sauce 1.50. Add accompagnements below (prices as shown). cornichons, capers, shallots, herbs, spices & sourdough CORNISH SIRLOIN STEAK 10oz 19.70 BŒUF STROGANOFF 13.50 mushrooms, gherkin, paprika & cream, pilaf rice jb CORNISH FILLET STEAK 8oz 23.90 SHETLAND ISLES MUSSELS 13.90 CHATEAUBRIAND for TWO 24.90 per person steamed with marinière or saffron mouclade sauce, French fries ONGLET STEAK 8oz 13.00 SHETLAND ISLES SALMON FILLET 13.50 ‘Café de Paris’ herb & mustard butter tomato & tarragon butter sauce, potatoes or side salad jb ACCOMPAGNEMENTS FRENCH FRIES 3.10 FRENCH GREEN BEANS 3.90 DAUPHINOISE POTATO 3.10 HOUSE COLESLAW SALAD 2.60 CREAMY MASH 3.10 GREEN LEAF SALAD 3.10 CHANTENAY CARROTS 3.10 ROQUETTE with PARMESAN 3.90 jb The mark denotes our jeune blanc dishes suitable for children 8 - 12 yrs, available as half portions at half price. Suitable for vegetarians. Special gluten free & dairy free menus are available. Some of our dishes contain olive stones, fish bones, nuts & nut derivatives & our menu descriptions do not list all ingredients. If you have any concerns about the presence of allergens, please speak to a member of staff. All major credit cards are accepted. VAT is included at the prevailing rate. A discretionary service charge of 12.5% applies to parties of six or more – merci..
Load more

Recommended publications
  • Awards Gala Reception Menu
    Awards Gala Reception Menu JONATHAN BENNO Vitello Tonnato Panino KEVIN BINKLEY Bacon Soup with Scallop, Leek, Tomato, and Oyster Cracker JEAN FRANÇOIS BRUEL Black Cod Confit with Fennel Salad, Artichokes, and Razor Clam Vinaigrette JENNIFER CARROLL Rabbit with Bourbon Mustard and Smoked Salt BILL CORBETT Roasted White Chocolate Mousse with Poached Cherries Featuring Green & Black’s® Organic Chocolate CHRISTOPHER DIMINNO Morteau Sausage with Lentil, Guanciale, and Herb Stew CURTIS DUFFY Alaskan King Crab with Cucumber Consommé, Kalamansi, Floral Cream, and Lemon Balm MARC FORGIONE Baby White Asparagus in Ambush with Morels, Dickenson’s Tasso, and Midnight Moon Goat Cheese MARK FRANZ Champagne-Poached Prawns with Spicy Cucumber Salad and Green Curry–Coconut Sauce JAMES KENT Scottish Salmon Tartare and Smoked Mousse with Yuzu and Trout Roe ERIC KLEIN Hiramasa Sashimi with Crispy Rice Cake, Marinated Cucumber, and Hearts of Palm with Soy Ceviche–Ginger Vinaigrette House-Cured Duck Pastrami with Pickled Rhubarb, Golden Raisins, and Pretzel Wafers Sponsor Chef DONALD LINK Crawfish Rémoulade on Brioche and Assorted Butcher Salami SAM MASON* Jean-Louis Palladin’s Quail Egg and Caviar *As conceived by Chef Timothy Dean of Prime Steakhouse in Baltimore DAHLIA NARVAEZ Butterscotch Budino with Maldon Sea Salt, Caramel Sauce, and Rosemary–Pine Nut Cookies FORTUNATO NICOTRA Ravioli Cacio Pere e Pepe Pear and Fresh Pecorino Ravioli with Aged Pecorino and Crushed Black Pepper ANDY NUSSER Beets with Coach Farm Goat Cheese and Black Truffles Sponsor Chef MARIO
    [Show full text]
  • Of Council Regulation (EC) No 510
    C 285/18 EN Official Journal of the European Union 21.9.2012 Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (2012/C 285/10) This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 ( 1 ). Statements of objection must reach the Commission within six months of the date of this publication. SINGLE DOCUMENT COUNCIL REGULATION (EC) No 510/2006 ‘SAUCISSE DE MONTBÉLIARD’ EC No: FR-PGI-0005-0869-14.03.2011 PGI ( X ) PDO ( ) 1. Name: ‘Saucisse de Montbéliard’ 2. Member State or Third Country: France 3. Description of the agricultural product or foodstuff: 3.1. Type of product: Class 1.2: Meat products (cooked, salted, smoked, etc.) 3.2. Description of product to which the name in point 1 applies: ‘Saucisse de Montbéliard’ has various characteristics: E x t e r i o r ‘Saucisse de Montbéliard’ is a slightly curved sausage with a cylindrical form and a diameter of at least 25 mm (diameter of the gut casing at the time of filling) made from pork. ‘Saucisse de Montbéliard’ is filled into a pork casing which is exclusively natural. This colourless gut casing is closed by twisting. When cooked, each slice of ‘Saucisse de Montbéliard’ has a coarsely minced yet uniform texture and is firm in appearance. C o l o u r a n d c o n s i s t e n c y Smoking gives the sausages a light amber colour, somewhere between brown and golden.
    [Show full text]
  • View Our Brochure
    www.braeheadfoods.co.uk "Braehead Foods have been huge supporters of the industry for many years; their contribution to many of our events has enabled us to provide multiple scholars for the emerging talent for our Industry. How to The opportunities that Braehead Foods have provided for the industry have allowed great learning experience for place an order individuals to take both locally, nationally & internationally. We are very grateful for their support." Contact us on - David Cochrane t: +44 (0)1563 550 008 HIT Scotland e: [email protected] www.braeheadfoods.co.uk 7 Moorfield Park, Kilmarnock, Ayrshire KA2 OFE @Braehead_Foods @BraeheadFoods BraeheadFoodsLimited BraeheadFoods Our delivery frequency varies between 4 to 6 days a week across the UK. Please speak to our Customer Service Team to check out your own specific distribution service. Why choose Braehead Foods? Quality About us... Braehead Foods is one of Scotland’s largest Service independent food wholesalers who have been Traceability supplying Chefs across the UK and Europe with the finest quality ingredients for over 30 years. Innovation Supplying everything from the finest Scottish game to quality Reliability chilled, ambient and frozen foods, we deliver across the UK daily. Processing game birds in our AA Grade BRC Accredited Site, we can accommodate various finishing styles whether its oven ready, long legged or breast meat. As members of the British Game Alliance, Braehead Foods not only support the wild game industry, but are part of a quality assured programme where all steps from field to plate are being carried out in a safe and legal manner, ensuring compliance throughout.
    [Show full text]
  • Delivery Finecheesesltd.Co.Uk Available
    2019/20 0 1 9 7 7 7 0 K 3 U 0 . 6 O 1 C . D F T I L N S E E C S E H E 01977 703061 NEXT DAY DELIVERY FINECHEESESLTD.CO.UK AVAILABLE 8-9 Lister Park, Featherstone /FINECHEESESLTD West Yorkshire, WF7 6FE THE FINE CHEESE SPECIALISTS 7 0 3 0 7 7 6 1 9 1 0 F I N E C H E E S E S L T D . C O . U CONTENTS K MEATS & PATE OTHER DAIRY PRODUCTS Italian Meats 05 Butter 23 Spanish Meats 06 Greek Yoghurt 23 French Meats 07 Devon Cream Company 23 Other European Meats 08 Mayonnaise 24 British Charcuterie and Fish 09 Other Dairy Products 24 Pork Pies 09 Pâté 09 LONGLEY FARM Woodall’s Meats 10 Yoghurts 25 Creams 25 ANTIPASTI Other Products 25 Sapori Olives 13 01977 703061 Sapori Vegetables 14 FINECHEESESLTD.CO.UK Sapori Pesto 14 DRIED GOODS Other Antipasto Products 15 Dips 15 Callebaut Chocolate 27 Dried and Preserved Fruit 27 CHUTNEYS & CONSERVES Dried and Preserved Vegetables 27 Mushrooms and Truffles 28 Chutneys 17 Mustards 28 Relish 17 CONTENTS Nuts 28 Pickles 17 Oats and Muesli 28 Sauces 17 Oils 28 Conserves 17 Pasta and Rice 29 Marmalades 17 Pulses 29 Purées 29 BISCUITS FOR CHEESE Salt 29 Seeds and Spices 29 Artisan Biscuits 19 Vinegars 30 Peter’s Yard 20 Other Dried Goods 30 Bonn’s & Co Yorkshire Crackers 21 Vegan Cheese & Dairy Alternatives 30 Rakusen’s Yorkshire Crackers 21 Spanish Confectionary 21 3 MEATS & PÂTÉ Delicious Italian and Spanish meats and charcuterie to excite the most discerning palette.
    [Show full text]
  • The Food Experience Castlemartyr Resort: the Bell Tower Restaurant
    Free Ireland’s No1 Restaurant MEET THE LOAM GALWAY TEAM Food Tours ON IRELAND’S WILD ATLANTIC WAY Interview with Domini Kemp The Best ON BUILDING AN EMPIRE Recipes ON THE WILD ATLANTIC WAY TheGo WildThe Food Magazine,Food Food Summer 2019 ExperienceExperience THE HISTORY OF OYSTERS IN DONEGALPrefection Takes Time ysters were once a common food all along the European coastline, but overfishing in the 1800s resulted in them It Took us Obecoming a little known luxury. Despite this, Ireland is now one of the few 30 Years European countries where there are still wild, self-sustaining native oyster beds. About 100 years ago the first attempt was made to cultivate oysters in Ireland. It is only in the last 30 years that this has become successful. Two Since 1989 types of oyster are now cultivated in Ireland - the native European oyster oyster bank in the Lough…” These popular throughout the 1800s. Along or flat oyster (Ostrea edulis) and the oyster beds in Lough Foyle were with this rise in popularity the arrival of Irish rock oyster (Crassostrea gigas). referred to in 1846 and again in 1864, the railways allowed quick and efficient The Irish rock oyster was introduced to where forty or fifty boats were said transport to the main markets in Ireland in the late 1970s and is now the to have been engaged in the fishing Britain. Coupled with this, Irish oysters predominant oyster found in Ireland. compared to eight boats in 1836. were also being exploited for restocking The history of oyster-fishing in Ireland Locals could not avail of this food in the English and French fisheries is documented back to the 1500s, source during the famine period as resulting in significant impacts on though details of oyster fisheries in control of the fisheries was usually juvenile oysters.
    [Show full text]
  • Vol.8 in the Midst of Winter, I Found There Was, Within Me, .00 an Invincible Summer “Gorse Is out of Bloom / 12 Kissing's out of Fashion”
    WINTER | VOL.8 IN THE MIDST OF WINTER, I FOUND THERE WAS, WITHIN ME, .00 AN INVINCIBLE SUMMER “GORSE IS OUT OF BLOOM / 12 KISSING'S OUT OF FASHION” Bill Watterson Gorse Oil Diplomatico Planas, Míl Gin, Pear, Viognier, Vanilla, Bay, Whites, Cream, Poachers Ginger Ale ! / Fluffy, Delicate Due to the varied nature of our menu, some of our offerings contain allergens, If you have any allergies please, inform your server so that we can best advise you. This applies to our cocktails as well as our food. Hat tip to our buddies at SOMA BLACK ICE / 12.00 JUNGLE V.I.P. / 13.00 Wild Heather, Barry's Tea Blackwater, Monkey 47 Sloe Gin, Plymouth GIN, Blacks Session IPA, Finlandia Vodka, Green Coffee, Cascara, Thyme Ruby Port, Grapefruit Bitters Lustau Blanco, DANDELION ROOT / Complex, Grassy / Malty, Sweet RESTED DEVELOPMENT / 11.00 (HOT OR COLD) BARREL AGE Rested Spirits, DAISY Tea, ROSÉ, Seasonal Sherbet / Zingy, Boiled Sweets tiny.cc/caskcork OCCUPATIONAL HAZARD / 12.00 Zubrowka, Spiced Plum Jam, Berthas Revenge, “A SAD TALE'S BEST FOR WINTER: I HAVE ONE OF Rin Quin Quin, Natural Yoghurt, Tawny Port SPRITES & GOBLINS . / 12.00 / Smooth, Stone Fruit WILLIAM SHAKESPEARE Plantation Pineapple, Killahora Pom'o, .00 Carrot, Creole Shrubb, Whole Egg DEVIL’S ADVOCAAT / 13 / Tropical, Velvet Hazelnut Armagnac, Zacapa 23, Cask Advocaat, Caraway, Mancino Chinato, Roast Barley Ice-Cream / Plush, Boisterous "DONT MAKE ANY UN- NECESSARY JOURNEYS / 12.00 AWAY WITH THE FAIRIES / 12.00 TERESA MANNION Paddy, Ocho BLANCO Tequila, DINGLE VODKA, ABSOLUT VANILLA, Lustau
    [Show full text]
  • Export Bulletin
    Export Bulletin January 2012 – Week 04 Exports to end of November show a healthy rise of 12.2% to 133,446 tonnes. Exports to Germany at 29,098 tonnes are stable but exports to Hong Kong and China confirm their rapid rise with 28,998 tonnes. Other strongly performing markets include France (6,379 t.), Belgium (5,422 t.), Korea (1,911 t.), the Philippines (942 t.) and Japan (554 t.). DENMARK Market The European markets for fresh meat have normalised after the seasonal decline after the turn of the year. Fresh legs are still under pressure and are sold at slightly decreasing prices. There is a fine demand for front parts and shoulders as well as for bellies. Loins are in low demand. The poor market for loins is affecting the back market in the UK, which is characterised by oversupply. The situation on markets outside the EU remains unchanged meaning slow sales to Russia and a stable export to the markets in the Far East. (Sources, Danish Crown, Tican, Danish Agriculture and Food Council) Tesco requirements result in changed requirements at Danish Crown The approximately 1,250 employees at the Danish Crown slaughterhouse at Gedved north of Horsens are not allowed to have any nuts in their lunch packages. Also all products containing nuts have been removed from the canteen. The reason is that the British supermarket chain Tesco that annually buys meat for billions of Danish Kroner from Danish Crown wants to avoid that traces of nuts end up in meat resulting in allergic reactions with customers.
    [Show full text]
  • Iceland on the Protection of Geographical Indications for Agricultural Products and Foodstuffs
    24.10.2017 EN Official Journal of the European Union L 274/3 AGREEMENT between the European Union and Iceland on the protection of geographical indications for agricultural products and foodstuffs THE EUROPEAN UNION, of the one part, and ICELAND of the other part, hereinafter referred to as the ‘Parties’, CONSIDERING that the Parties agree to promote between each other a harmonious development of the geographical indications as defined in Article 22(1) of the Agreement on Trade-Related Aspects of Intellectual Property Rights (TRIPS) and to foster trade in agricultural products and foodstuffs originating in the Parties' territories, CONSIDERING that the Agreement on the European Economic Area (EEA Agreement) provides for the mutual recognition and protection of geographical indications of wines, aromatised wine products and spirit drinks, HAVE AGREED AS FOLLOWS: Article 1 Scope 1. This Agreement applies to the recognition and protection of geographical indications for agricultural products and foodstuffs other than wines, aromatised wine products and spirit drinks originating in the Parties' territories. 2. Geographical indications of a Party shall be protected by the other Party under this Agreement only if covered by the scope of the legislation referred to in Article 2. Article 2 Established geographical indications 1. Having examined the legislation of Iceland listed in Part A of Annex I, the European Union concludes that that legislation meets the elements laid down in Part B of Annex I. 2. Having examined the legislation of the European Union listed in Part A of Annex I, Iceland concludes that that legislation meets the elements laid down in Part B of Annex I.
    [Show full text]
  • Fict Brief Collective Campaign Japan
    November 21 th, 2017 FICT BRIEF : DESIGN AND IMPLEMENTATION OF A COLLECTIVE INFORMATIONAL AND PROMOTIONAL CAMPAIGN FOR QUALITY EUROPEAN CHARCUTERIE, AUTHENTIC FLAVOURS OF FRANCE IN JAPAN 2018-2019-2020 Fédération des Industriels Charcutiers, Traiteurs, Transformateurs de viandes Bernard VALLAT - President David BAZERGUE - Director Mail : [email protected] - Mobile : +33(0)6 17 80 31 02 Eldjida MAKHLOUFI – Project Manager Mail : [email protected] - Mobile : +33(0)6 21 27 61 81 9, boulevard Malesherbes 75008 PARIS Tél. +33 (0) 1 75 00 09 30 / Fax. +33 (0) 1 75 00 09 39 www.fict.fr Website : www. lescharcuteries.fr BRIEF: DESIGN AND IMPLEMENTATION OF A COLLECTIVE INFORMATIONAL AND PROMOTIONAL CAMPAIGN FOR FOR QUALITY EUROPEAN CHARCUTERIE, AUTHENTIC FLAVOURS OF FRANCE IN JAPAN 2018-2019-2020 Please refer to the Rules of Tendering for all candidature (administrative and submission of proposal) details. 1. Introduction of FICT The FICT (Fédération des industriels charcutiers, traiteurs et transformateurs de viandes - Federation of the Charcuterie Industry, Delicatessens and Meat Processors) has been a trade association since 1924. Acting as the voice of the French charcuterie industry, FICT represents 250 companies (of which 90% are small and medium-sized companies), principally located in France’s rural areas. The industry employs 37,000 people directly, with 135,000 indirect jobs. It generates a turnover of 6.6bn€, with 6% of products exported. 85% of the total 1.2 million tons of charcuterie produced is pork-based, with two-thirds of French-reared pork processed. The main remit of the FICT is to represent the interests of the industry at various levels (national and EU administration, trade organizations) and also to develop international market share.
    [Show full text]
  • The Most Legendary Christmas of All Welcome Contents
    FESTIVE BREAKS AND CELEBRATIONS THE MOST LEGENDARY CHRISTMAS OF ALL WELCOME CONTENTS OUR WINTER SEASON – WITH CHRISTMAS AND HOGMANAY 05 WINTER WARM UP 25 HOGMANAY... CELEBRATE IN STYLE CELEBRATIONS – IS ALWAYS A VERY SPECIAL TIME. 08 IT’S PARTY TIME 27 BLACK TIE GALA BALL We have a fabulous programme of events for the festive season, including food and drink 11 MAKE THE FESTIVITIES EXTRA FESTIVE 29 EXCLUSIVE HOGMANAY CELEBRATION experiences to enjoy whether you are staying at the resort or visiting us for the day. This brochure covers our countdown through November and the array of events we are running 12 CHRISTMAS PARTY TREATS 30 HOGMANAY PACKAGES as part of the "Savour St Andrews" Food and Drink Festival, through to the magical delights of Christmas and our New Year celebrations. We hope you find something that tempts you - or 15 FESTIVE FAYRE MENU 32 HOGMANAY DINING perhaps a wonderful gift for a loved one. 16 CHRISTMAS DAY DINING 34 NEW YEAR'S DAY LUNCH If you have any questions whatsoever, please do not hesitate to contact us. We know how special Christmas and Hogmanay are - so if there is anything we can do to help with your plans 21 OUR GOURMET CHRISTMAS 36 NEW YEAR JAZZ CARVERY to celebrate this year, please do get in touch. 23 OUR FAMILY CHRISTMAS 38 SEASONAL OFFERS BOOKING IS ESSENTIAL TELEPHONE +44(0)1334 468 181 EMAIL [email protected] 2 3 Spreading the Christmas cheer. WINTER WARM UP In November, we celebrate the countdown to St Andrew's Day with a calendar of activities to support the ‘Savour St Andrews' Food and Drink Festival.
    [Show full text]
  • French Country Cooking Authentic Recipes from Every Region 180 Delicious Recipes from the Foundations of French Gastronomy
    French Country Cooking Authentic Recipes from Every Region 180 delicious recipes from the foundations of French gastronomy FRAnçoisE B RAngEt tRAnslAtEd FRom th E FREnch By JEAnnEttE sEAvER ARCADE PUBLISHING • NEW YORK Contents Amuse Bouche: A Little Taste of What Is to Follow 1 Salmon Steamed over Cabbage Notes from the American Editor and Translator 2 Saumon servi avec son chou 32 Castelnaudary Cassoulet Cassoulet de Castelnaudary 33 Hare from the Mothers Blanc Lièvre des mères Blanc 4 Flan in a Pie Crust Flaune aveyronnaise 36 Copyright © 2011 by Le Cherche Midi Editeur Bresse Chicken in Vin Jaune Sauce with Rutabaga Purée Poulet de Bresse au vin jaune et purée de rutabagas au Mashed Stockfish and Potatoes English-language translation copyright © 2012 by Jeannette Seaver comté 6 Estofinado 38 Maroilles Cheese Tart Beef Stew Provençal All Rights Reserved. No part of this book may be reproduced in any manner without the express written Tarte au maroilles 7 Daube provençale 39 consent of the publisher, except in the case of brief excerpts in critical reviews or articles. Potato and Cream Pâté Cod and Vegetables with Aioli All inquiries should be addressed to Arcade Publishing, 307 West 36th Street, Pâté bourbonnais aux pommes de terre 10 Cabillaud et légumes à l’aïoli 40 11th Floor, New York, NY 10018. Lamb’s Feet and Stomach Parcels, Sisteron Style Traditional Provençal Bean and Vegetable Soup with Pesto Pieds et paquets 14 Soupe au pistou 42 Arcade Publishing books may be purchased in bulk at special discounts for sales promotion, corporate Two-Cheese Quenelles Rock Lobster à l’Américaine gifts, fund-raising, or educational purposes.
    [Show full text]
  • 'The Home of Real French Cooking'
    AUTUMN at BRASSERIE BLANC ‘The home of real French cooking’ APERITIFS OLIVES 2.00 BREAD 1.80 gf df gf df rustica olives , , unsalted butter , (gluten free bread), (no butter) TREMPETTES 3.60 ANCHOVY APPETISER 3.60 olive tapenade, saffron garlic mayonnaise, anchovy butter, anchovies, sourdough virgin olive oil, balsamic vinegar, baguette gf (gluten free bread), df (no butter) , gf (gluten free bread), df (no butter) ENTREES les Classiques MORTEAU SAUSAGE & POACHED EGG 8.55 SALADE BLANC 7.50 entree / 12.95 main pan-fried smoked sausage, potato salad, celeriac & apple remoulade, watercress, avocado, curly endive gf (no shallots), df deep-fried shallots , gf (no shallots), df MOULES MARINIERES or MOUCLADE 7.50 RAINBOW BEETROOT & GOAT’S CURD SALAD 7.90 Shetland Isles mussels with your choice of sauce smoked gold, candy & red beetroot, goat’s curd, gf , (marinière df no cream) beetroot crisps , gf , df (no goat’s curd) CHARCUTERIE 9.50 POTTED SHRIMPS 9.50 saucisson sec, saucisson au génépi, andouille, terrine de campagne, Tabasco, nutmeg, lemon juice, butter, toasted sourdough jambon de Bayonne, soused vegetables, toasted sourdough gf (gluten free bread) gf df (gluten free bread), ESCARGOTS 8.95 STEAK TARTARE 9.95 garlic herb butter, baguette gf (gluten free bread) free range Cornish beef, egg yolk, herbs & spices, sourdough gf (gluten free bread), df PLATS les Classiques DUCK LEG CONFIT with BLACK CHERRY SAUCE 17.55 ‘LE GRAND’ STEAK FRITES 19.90 Dauphinoise potato, pot-roasted carrots, celery, parsnips & French beans gf Cornish rump steak
    [Show full text]