SOUPS MAIN DISHES CLASSIC FRENCH ONION SOUP (A, M, G) 75 CAULIFLOWER GRATIN (V, M, G) 127 A must of the French cuisine served with a gratinated Baked cauliflower in a rich béchamel sauce and gratinated giant gruyere crostini with mixed French cheeses BROCCOLI, SPINACH AND BLUE CHEESE SOUP (M, V) 75 ROASTED CHICKEN 159 Accompanied by fried leek strings, blue cheese Whole Spatchcock chicken with roast baby potatoes and mascarpone croquettes and mixed vegetable FRENCH BISQUE (A, SF, G, E, M) 81 HERBS CRUSTED LAMB CHOPS (M, G) 166 Shellfish soup, pan fried king prawn and Rouille Served with French ratatouille, pea purée and on baguette crostini demi-glace sauce ORANGE GLAZED SALMON FILLET (SF) 149 Duo of sweet potatoes and sautéed French beans STARTERS CONFIT DUCK LEG (A) 155 Served with braised red cabbage, rosti potato STEAK TARTARE (E, G, M) 86 A fine chopped beef tenderloin with sunny side up quail and duck jus egg accompanied by a selected choice of condiments and homemade mayonnaise CHATEAUBRIAND (800 GR-2 PEOPLE) (M) 399 Served with crashed baby potatoes, roasted mushroom MUSSELS MARINIERE (A, M, SF) 75 A classic Southern French cuisine of mussels in casserole and blue cheese sauce made with a double cream and white wine reduction, (not inluded in any of the Al Inclusive meal plans) seasoned with chopped parsley and garlic ENTRECOTE CAFÉ DE PARIS (M) 167 CHICKEN LIVER PATE (A, G, E, M) 69 Served with onion compote, mixed vegetable omelette Rib-eye Angus beef, Café de Paris butter, hand cut fries and bread crostini FISH CASSEROLE (SF) 149 Mixed seafood casserole cooked in cherry tomatoes sauce, SALMON TARTARE (SF, M) 81 A fine chopped salmon aromatized by ginger syrup, Herbs seasoned with garlic and fresh parsley de Provence and sour cream, accompanied by mixed leaves BEEF BOURGUIGNON (A, G) 144 A French traditional braised beef recipe served with ASPARAGUS ON PÂTE BRISÉE (V, E, G) 69 Served with poached egg and hollandaise sauce mixed vegetable couscous BLANQUETTE DE VEAU (A, G) 149 SEARED SCALLOPS (SF, G, M) 81 Served on a warm aromatic barley salad Slow cooked veal topside with mixed vegetable, gravy and sweet corn puree and a selection of French bread GRILLED BEEF TOURNEDO (G, A) 173 GOURMET GOAT CHEESE SALAD (V, M, N) 69 Mixed leaves salad dressed with balsamic vinaigrette, Served with crunchy Foie gras, fondant potatoes, enriched by a selection of dry fruits, nuts and caramelized onion creamy spinach and green peppercorn sauce SIDE DISHES DESSERTS CHOCOLATE FONDANT (E, M G) 63 FRENCH FRIES CRÈME BRULEE (E, M) 63 ROAST BABY POTATOES TARTE TATIN (G, E, M) 63 MASH POTATOES CHOCOLATE MOUSSE (M) 63 SAUTÉED FRENCH BEANS CARAMEL ECLAIRE (G, E, M) 63 GRILLED VEGETABLES SELECTION OF ICECREAM (E) 46 MIX SALAD 3 scoops of your choice RATATOUILLE (Please ask your waiter for available flavours) AED 17 CONTAINS: (A) ALCOHOL, (P) PORK, (V) VEGETARIAN, (N) NUTS, (M) MILK, (SF) SEAFOOD, (E) EGGS, (G) GLUTEN ALL PRICES ARE IN AED AND INCLUSIVE OF 10 % SERVICE CHARGE AND 5% VAT. .