French Restaurant Anno Domini Menu

Delicious cream of lobster soup with cream topping

with cream topping

Toasted bread slices with a spicy topping of tomato, garlic and basil, with mozzarella au gratin, sprinkled with oregano

Crisp salad leaves with smoked salmon, avocado, prawn tails and a tasty dressing of the house

Crisp salad leaves with chicken, bacon, avocado, quail eggs, cherry tomatoes and a tasty dressing of the house

Crisp salad leaves garnished with palm hearts, sweet corn, prawn tails, mango and hard-boiled egg. Enhanced with a tasty dressing of the house

Fresh salad leaves and lamb's lettuce with a seared medallion of duck liver, tossed porcini mushrooms with pine nuts, quail eggs, cherry tomatoes and a tasty dressing of the house

with mustard & honey sauce, toasts

with cocktail sauce and toasts

with extra virgin oil, Parmesan shavings, celery, fresh mushroom slices and rocked salad

Seared fresh duck liver dressed on a flaky pastry slice with stewed apple, sweet-sherry & shallot sauce, colourful salad bouquet

have a glass of this exclusive sherry with your foie gras, or a glass of Sauternes for 7.95

with bilberry preserve and colourful salad bouquet

filled with garlic butter after an own recipe. 9 snails: 15.70, 12 snails: 19.95

with garlic & parsley butter au gratin

with a mild smoked salmon sauce and strips of salmon

Spaghetti in cream sauce with a hint of tomato, porcini, fresh mushrooms and prawns

Spaghetti in tomato sauce with baby squids, prawns, small scallops and mussels

Tagliatelle with porcini mushrooms in truffle-scented cream sauce

Tagliatelle in dill-flavoured cream sauce with smoked salmon and prawns

Tagliatelle with fresh mushrooms, leek, green peas, bacon and cream

Macaroni in tomato sauce with veal meat, peppers, mushrooms, onion and garlic

with prawns and fesh mushrooms

filled with smoked salmon mousse, garnished with salmon strips

with shredded leek

in a mild sauce of French grain mustard à l'ancienne

and basil-flavoured extra virgin olive oil

- in champagne sauce - in cider sauce - in dill sauce

Fresh fillets of fish, baby squids, king prawn and scallop in a light dill sauce with dash of Pernod

with tomato, garlic and herbs

in curried cream sauce with fruit and grated coconut

Roast duckling breast with honeyed raspberry-vinegar juice

Confit leg of duck with bilberry preserve

with fresh mushrooms

with Dijon-mustard crust and thyme jus

and garlic butter

with green asparagus, prawns and Choron sauce (béarnaise with tomato)

with apples

with fresh mushrooms

in Cognac & cream sauce

Strips of fillet of beef in cream sauce with truffle scent, button & wild mushrooms

green pepper sauce and béarnaise

with fresh mushroooms

topped with a seared slice of duck liver and truffled port sauce

Strips of tenderloin of pork in curry sauce with fruit

medallions in cider & cream sauce with apples and Calvados

Vanilla ice-cream with warm chocolate sauce

with vanilla ice-cream

with kiwi and whipped cream

(choux puffs with cream filling) - Vanilla ice-cream

Foamy lemon sorbet with champagne and Russian vodka

with vanilla ice-cream and whipped cream

Warm chocolate cake with a liquid core

caramelised French upside down apple tart

with original Tullamore or Jameson whiskey and fresh cream

with original Tía María liqueur and fresh cream

with original Baileys liqueur and fresh cream

with original Baileys and Cointreau liqueurs and fresh cream

with original Cointreau liqueur and fresh cream

with original Calvados brandy and fresh cream

with original Bénédictine liqueur and fresh cream

with original Tía María, Cointreau and fresh cream

with original Amaretto liqueur and fresh cream

with brandy and fresh cream