Three courses for $49

Starter: (Choice of one)
Soupe à ľoignon gratinée – classic French onion soup, croutons, gratinée gruyere cheese

Salade de fraises marinées – a delicate blend of pickled strawberries, blackberries, peaches, red onion, goat cheese and candied pecans with a lemon poppy seed vinaigrette

Salade Lyonnaise – frisée tossed with a champagne vinaigrette topped with lardon, pickled red onion and a poached egg

Mains:
Bœuf Bourguignonne – Slow cooked beef short rib, carrots, pearl onions, mushrooms and pomme puree

Poulet aux Truffes eat Poireaux – pan roasted chicken, pomme puree with lardons, spinach, cherry tomatoes, port sauce finished with shaved truffles and parley oil (using less chicken that our regular menu item)

Petit Epeautre Fricassée de Champignons (v) – Farro risotto blended with spinach, porcini and trumpet of death mushrooms

Moules Frites – Steamed mussels prepared in a mainiéres style with house-cut fries

Finish:
Créme Brûlée – Baked French vanilla custard with a caramelized sugar crust

Profiteroles – Chouos pastry filled with creamy vanilla ice cream and warm chocolate sauce

Pavlova – French baked meringue, chantilly and fresh berries