La saint Valentin 2012

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Appetizer

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Croustillant de gambas au celeri et courge

Filo pastry roast with a king prawn casserole, celeriac and butter squash

Velouté de topinanbour a l ‘Huile de truffe

Jerusalem artichokes velouté with a hint of truffle oil

Terrine de queue de boeuf farcie au foie gras et sa fleur de sel

Oxtail and foie GRAS terrine served with a Sauternes gele

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Pave de fletan sauce Champagne et langoustine

Halibut steak pan fried with Champagne and langoustine sauce

Filet de boeuf ficelle et sa jardiniere de legumes

Scottish beef filet in a consommé and winter vegetables garnish

Crepe farcie au risotto de champignons sauvage et marrons grilles

Pancake filled with a cepe mushrooms and grilled chestnuts

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La surprise des amoureux a partager

The love surprise to share !!!

Le parfait glacé de Montelimar et son biscuit a la framboise

Montelimar ice cream parfait on raspberries coulis and biscuit

Petite Charlotte a la fruit de la passion et chocolat blanc

Charlotte filed with a light passion fruit and white chocolate mousse on a mango sauce

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Le chef a dit”. Il n’ y a pas plus beau poeme que le mot ” JE  T’ AIME”

Chez Le Gros Franck , £ 26.95

SERVICE CHARGE OF 10% WILL BE ADDED TO YOUR BILL. merci.

 * We are serve this menu for  St. valentine night.  Merci

Please email  : franck@legrosfranck.com to make a reservation.

Our Christmas menu is here

Here is our special menu for the Valentine in your life!

Le weekend de la

La saint Valentin 2010 Saturday / Sunday

Chez Le Gros Franck

4 courses £ 26.95

1  kir royal/ Mise en bouche

Start

L Assiette de canard du Perigord

A selection of duck delicacy from Perigord region and a warm brioche

Calamar farcie a L Andalouse et son riz pilaf

Squid stuffed with a meaty  king prawn, fresh herbes ,olives  slowly cook with wine and served with pilaf rice

Veloute aux Girolles et croutons

Wild mushrooms veloute and croutons V

Main Course

Confit de canard sur un lit de chou braise et sa sauce aux echalottes

Crispy duck confit on a braised cabbage with a shallots sauce

Filet de Bar en papillotte sauce au Champagne et  anis

Sea bass filet en papillote Champagne et  dill  sauce

Croustilliant  de Monsieur Seguin aux jeunes pousses d epinard roti au miel

Brique of goat cheese and young spinach leaves roasted with  honey V

Dessert

Plateau de fromages au lait cru

Panacotta aux fruits de la passion

Creamy Passion fruit  panacotta and his coconut cookie

Nougat glace de Franck

Ice nougat with honey/pistachio, grilled almond, walnut served with a almond cookie

La surprise des amoureux

?

Le Chef a dit “ L Amour c est comme le beurre ,ca rend tout meilleur ‘’