Bistrot Lepic

Endive salad with apple, candied pecan & Roquefort

Crusty boneless pig feet, onion mustard sauce

Snails baked in garlic butter

Onion tart with bacon, Gruyère and baby green salad

Salmon in potato crust, red beet sauce

Calf liver with capers, garlic, black olives & Jerez vinegar

Sautéed veal kidneys with pomme purée, Dijon mustard sauce (market availability)

Organic baby green salad, champagne vinegar dressing

Warm goat cheese on toast, honey, pecan & mesclun

The classic onion soup

Salmon tartar with fresh dill & lemon

Shiitake, Shimeji and champignons de Paris, sautéed with olive oil, parsley, and garlic

Assorted cold cuts, cornichons, and olives

Organic chicken liver mousse terrine, served with toasted French bread

Green salad, grilled salmon, trout, shrimp & seaweed

Vegetarian mushroom risotto with Parmesan cheese

Pan seared trout, roasted almond, spinach & pomme purée

Free range organic chicken with curry, coconut milk lemongrass & saffron Basmati almond rice

Duck leg confit served with herbed white bean purée, mixed green salad & red wine sauce

Seared beef tournedos filet, peppercorn sauce, French fries & mixed green salad

Warm chocolate tart

Homemade hazelnut ice-cream & Chocolate sauce

Pastry cream pie

Soft baked meringue & crème Anglaise

The Classic