Menu
Carte Hiver
WELCOME TO MON AMI BISTROT and our ‘Spring’ menu. It is a one page temporary menu as we arrived back from our bi- annual sojourn Saturday 26 th at 5am. Long hauls from Italy and Morocco with screaming out of control kids – what fun – alcohol helps!
Entrée
‘Rome’ cherry tomato bruschetta, diced cherry tomatoes, onion, garlic, parsley and basil on a butter soft sauté crouton. V 22
Swiss Brown mushroom gnocchi from ‘Sicily’ with sauté spinach, tomato Sugo, truffle and sour cream V 25
‘Italian Bari’ orecchiette pasta with sauté Canadian scallop brunoix, lemon olive oil, parsley touched with sour cream 27
‘Finnish’ reef fish bouillon with potato, gravad lax and dill splashed with cream and lemon GF 22
Traditional ‘Copenhagen’ style Gravad Lax or cured salmon served on crisp Cos with sauce gribiche and Finnish kurkku 26 GF
‘French’ Fois Gras, a grilled sliced lobe served on a butter crouton with mango chutney 32
Principaux
Saffron seafood risotto from ‘Ortigia’ with prawns, scallops, olive oil, parsley and cherry tomatoes GF 45
Our specialty is still duck served as a double grilled breast on …
- An ‘Italian’ cassoulet of Cannellini beans, pork sausage, carrots, celery and onion GF 46
- An Italian sauté green Savoy cabbage and pearl barley GF 46
- A French orange glaze on Lyonnaise potato GF 45
- Pepper grilled flamed in brandy and splashed with cream on Lyonnaise 45
Grilled and sliced portion of lamb loin, Moroccan Chermoula, yoghurt and a citron splash served on pearl barley GF 43
Fish of the day poached in seafood chowder and sauce gribiche with Lyonnaise potato. MP GF
‘French’ poached breast of free range chicken with tarragon, grapes and diced radish on Lyonnaise potato 39
Salads & Comestibles
House made sesame encrusted bread with truffled butter V 9
Fresh green leaves, cucumber/ radish/ tomato, sesame honey vinaigrette V GF 12
Steamed greens with buttered almonds V GF 14
Fromage
FROMAGE / See the mirror for today’s selection V
Dessert
Omena Piirakka or Finnish apple tart with marmalade ice cream V 17
‘Bari’ lemon sorbet floating in vodka and Prosecco V GF 18
French crepes, orange and cointreau glaze with ice cream V 19
Traditionnel French crème brulée with a passion fruit glaze GF V 17
Note – We cannot guarantee unintended cross contamination as commercial kitchens are at times very chaotic.
Our boutique bistro’s continuing focus is to produce tasty, light and elegant meals made with long extraction sauces and eyes shut ‘world’ tastes encompassing both balanced flavours and complimentary textures. To try and achieve this we research [read steal] ideas and techniques from all parts of the planet.
We do not add additional and/or hidden charges just for using a credit card.
