La Petite Auberge Menu

Assortment of marinated mixed olives, Camembert cheese, French baguette and honey whole grain mustard dip

Selection of Parma ham, pâté, chorizo and rosette salami served with cornichons and French baguette

Classic French onion soup made with caramelised onions, white wine, and beef stock, topped with cheese crouton

Soup of the day served with French baguette

Served in shells with rich garlic, lemon and parsley butter

Served in shells with rich garlic, lemon and parsley butter

Pan-fried king prawns with butter, paprika, garlic and peppers served with rocket

Golden-fried Breaded Brie served with blackcurrant sauce

Mushrooms filled with garlic and parsley butter, topped with gratinated cheese

Warm sautéed chicken livers and crispy bacon served with salad leaves, garlic croutons and drizzled balsamic reduction

Tower of chargrilled aubergine, courgettes, peppers and halloumi on croutons with rocket and roasted shallot dressing

Mussels cooked with onions, celery, white wine and cream sauce

Mussels cooked with onions, celery, white wine and cream sauce

Mussels cooked with garlic, celery, onions, white wine and cream sauce

Mussels cooked with garlic, celery, onions, white wine and cream sauce

Mussels cooked with onions, celery, white wine and tomato sauce

Mussels cooked with onions, celery, white wine and tomato sauce

Grilled chicken breast stuffed with spinach and creamy soft cheese served with mushroom brandy cream sauce and sautéed potatoes

Classic Confit chicken braised in rich red wine, garlic, thyme, smoked bacon, mushrooms, carrots and button onions served with sautéed potatoes

Authentic French beef stew in Burgundy wine with fresh thyme, carrots, mushrooms and button onions served with mashed potatoes

Grilled traditional Toulouse sausages, served with wholegrain mustard cream sauce and mashed potatoes

Chargrilled beef fillet medallion served with grilled smoked pork belly, watercress, French fries and port caramelised onion sauce

Baked salmon supreme on a bed of sautéed spinach topped with fresh dill cream sauce served with herb-crushed potatoes

Baked marinated seabass fillets with confit lemon roasted shallots and olive oil sauce served with herb-crushed potatoes and roasted vine cherry tomatoes

Crepe made with buckwheat flour filled with asparagus and mushrooms cooked in a cream sauce topped with gratinated cheese

Crepe made with buckwheat flour filled with leeks, potatoes, broccoli cooked in white mustard and cream sauce

Salad of grilled aubergine, courgette, peppers, asparagus, new potatoes and halloumi served with garlic croutons and roasted shallot dressing

Salad of Roquefort, chicory, walnuts and apples with croutons and honey mustard dressing