6 Burgundy snails/ parsley butter/ garlic
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6 Burgundy snails/ parsley butter/ garlic
Smoked salmon/ red onion/ capers/ butter/ toasts
3 French Cheeses plate
3 French charcuteries & French cheeses plate
Goat cheese mousseline/ Smoked salmon/ puff pastry tart
Duck Foie Gras Pâté/ onion marmelade/ toast
Pork country pâté
3 French charcuteries
Green Peas Cold Soup with Lard Emulsion
Artichoke/ Black Niçoise olives/ tomatoes/red onions/ mix green
Warm Goat cheese/ crouton/ grape tomatoes/ red onion/ mix green
Tuna/ grape tomatoes/ red onions/ Black Niçoise olives/ hard boiled egg/ mix green
Vegetable. trio salad. – carrot grated – root celery remoulade – tomato
Scallops/ Shrimps/ Mussels/ Cod/ Salmon/ Sauerkraut/ baby potatoes/ white wine sauce
Scallops in puff pastry/ spinach/ beurre blanc sauce
Sole filet “Meuniere”/ butter parsley lemon
Duck leg confit/ orange sauce
8oz Steak tartare served & toasts
Rack of lamb/ pesto sauce
Seared pan duck Foie Gras/ caramelized apples/ baby potatoes
8oz Filet mignon/ red wine sauce
8oz Filet mignon / seared pan duck Foie Gras / red wine sauce
Chicken prepared “in coq au vin way” mushrooms, bacon lardon, red wine sauce, green asparagus
Trout almandine & brown lemon butter sauce
Grilled Salmon/Pilaf rice with spinach / shellfish sauce
Vanilla cream/ beaten egg white/ caramelized sauce and almond
Dark & white chocolate cube duo
Pavlova cake (meringue, red fruits, white chocolate mousse, lime zest & coulis)
Lemon meringue tart
Almond macaron, praline cream with almond and hazelnuts
Opera cake
layers of almond sponge cake soaked in coffee syrup, layered with ganache and coffee
Pie crust with Almond cream, passion fruit mousse, raspberry coulis
“Trompe l’oeil” looks like a real peanut: peanut butter cream, pailleté feuilletine, caramel & peanuts, coated with white chocolate.
Choux pastry filled with pistachio whipped ganache, topped with pistachio praline