La
Brasserie Ma Cuisine Bourgeoise
À la carte menu,
Spring 2006
Coquilles St Jacques
provençale. Scallops with slow cooked
fresh tomatoes, basil
dressing £8.50
Mousseline de homard, Light warm terrine of lobster with shellfish jus £8.50
Huîtres fine de Claire. Six fresh oysters with a red wine vinegar dressing £8.50
Artichaut et truffe salade. Salad of artichoke with truffle, new potatoes and asparagus £5.50
Assiette de charcuterie. Selection of terrine, pate and foie gras with pickled chutney £6.95
Terrine de lapin et jambon en gelée. Rabbit and ham hock set in a parsley and Chablis jelly £6.00
Soupe de crabe Mediterraneén. Mediterranean fish soup with crab served with sauce rouille £7.50
Sauté de foie gras Bordelais. Pan-fried foie gras with Puy lentils and free-range chicken egg £8.50
Parmentier de pied de cochon sauce gribiche. A little crisp cake of slow braised chopped trotters £7.50
Cassoulet de cuisse de grenouille et escargot
en croûte. Frogs leg and snails cooked with Pernod £7.95
Langoustines Thermidor. Scampi cooked in cheese and brandy sauce £8.50
Plat
Principal
Filet de rouget avec quenelle d`olive. red mullet with a Provençale vegetable tart and olive quenelle £17.00
Goujon de sole sauce bercy. Sole fillet with shallot and parsley sauce £16.50
Saint Pierre et choux farcis. John Dory, grilled fennel, stuffed cabbage with pork and red wine
jus £17.50
Côte de boeuf sauce béarnaise. Thick slice of roast rib of beef, gratin Dauphinoise potatoes £17.00
Filet de boeuf tartare. Aged Scotch steak prepared at the table served with pontneuf potatoes £18.00
Selle d`agneau avec Merguez. Saddle of lamb with a cassoulet of bean sausage and aubergine £16.00
Riz de veau, Sauternes sauce. Calves sweetbread, celeriac, tarragon and little gem lettuce £19.00
Tête de porc. Slow
cooked pigs head with piquante
sauce, pomme purée £15.00
Canard rôti. Slow
roasted duck with a spiced
honey sauce, sweet potatoes £17.00
Pot au feu de homard. Whole steamed lobster with lobster bouillon, chervil Hollandaise £25.00
Poulet en vessie (for 2). Whole chicken steamed in a pouche with Champagne and morel mushroom £35.00
Dessert
Tarte Tatin. Apple
tart with Calvados ice
cream £6.00
Tarte au citron. Lemon tart with crème fraiche £5.50
Tarte au chocolat. Rich dark chocolate tart, white chocolate sorbet £6.00
Soufflé chaud, Rhubarb soufflé (allow 20min) £7.00
Mont Blanc. Armagnac
and sweet chestnut cream
on meringue £6.50
Ananas rôti. Roast
pineapple cooked with caramel
cardamom sauce, coconut
ice cream £6.00
Plateau de fromages £8.50
Vegetarian dishes available
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to review of La Brasserie,
Twickenham
