Le Sacre Coeur Menu

Mussels cooked in a cream onion, celery, basil, herbs, white wine & cream

Moules Marinières with garlic

Mussels cooked in tomato, onion, basil, celery & peppers

Parma ham wrapped Chicken breast stuffed with spinach, carrot and ricotta cheese. Topped with mushroom sauce and served with garlic mash

Classic French chicken casserole with smoked bacon, mushroom, carrot and shallots. Cooked in thyme, garlic and rich red wine sauce. Served with sautéed potatoes

French beef stew with Burgundy wine, carrots, mushrooms and shallots. Served with mash potatoes

Chargrilled rib eye steak served with French fries and a choice of sauces: Peppercorn Salt, Roquefort Cheese & St.Emilion sauce, Diane sauce (cognac, shallots & mushrooms), Garlic and parsley butter. (Served with potato dauphinoise instead of fries for an extra £1.50)

Grilled lamb steak with red wine & rosemary sauce. Served with sautéed potatoes

Rabbit casserole wih tarragon, mushroom, carrot, onion and Dijon mustard sauce. Served with potato purée

Braised shin of pork with red wine, honey, pickle onion and balsamic. Served with potato purée

Pancake with chicken, tomato and mushrooms

Traditional grilled Toulouse sausages with Dijon mustard sauce & served with potato purée

Pan fried confit duck leg on a bed of sautéed spinach. Served with port & blackcurrant sauce and sautéed potatoes

Salmon fillet on a bed of spinach, topped with white wine, cream and dill sauce. Served with new potatoes.

Seabass fillets with basil, virgin olive oil and herb dressing. Served with potato purée

Baked cod fillets with sun-dried tomato and cream sauce. Served with leek and potato mash

Pancake filled with salmon and mushroom. Cooked with cream & tomato sauce

Pan fried king prawns with red chilli, garlic, vodka, olive oil, lemon juice. Served with rice

Grilled fresh salmon on a bed of salad with vegetables & olives. Served with toasted walnut bread and pomegranate reduction, olive oil dressing

Roasted aubergine with spinach, onion, mushrooms and peppers. Topped with warm goat cheese and tomato sauce. Served with rice

Fresh asparagus & mushroom pancake with cream and melted cheddar

Pancake with spinach cooked in cream, eggs, onion & topped with melted cheddar

Grilled asparagus, courgette, aubergine, roasted pepper, new potato, mixed leaves and grilled halloumi cheese, topped with olive oil and pomegranate reduction. Served with toasted walnut bread