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Evening Menu
ENTREES
| Beef carpaccio served with a rocket salad in a crispy parmesan basket. | 15 | |
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| Braised chicory wrapped in cured Bayonne ham, topped with a tangy sauce of tomato and pepper. | 13 | |
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| Foie Gras terrine with walnut bread and red onion confit in port. | 18 | |
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| Burgandy snails with a parsley and garlic butter. | for 6: 10 for 12: 18 |
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| Scottish smoked salmon on soda bread with a dill and citron butter. | 15,50 | |
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| Skewer of gambas and bacon with squid ink risotto. | 17 | |
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| Green asparagus mousse on a tomato emulsion. | 10,50 | |
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| Breadcrumbed croquettes of risotto with tomato confit and compote of roasted peppers. | 12,50 | |
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| Onion Soup with beaufort cheese gratin. | 8,50 |
PLATS
| Lamb fillets in a chicken and thyme mousse served with pan fried spinach and potato. | 30 | |
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| Fillet of Charolais beef on a potato rosti with a rich red wine sauce . | 27,50 | |
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| Confit of duck in layers of mashed potato with a tomato and coriander coulis. | 23 | |
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| Braised lamb shank with Moroccan spices and a sweet potato and turmeric purιe. | 25,50 | |
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| Kangaroo filet on a mash of braised parsnips with a pepper sauce. | 22,50 | |
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| Medallion of pork filet on a lattice of potato and creme fraiche, served with a wholegrain mustard sauce. | 23,50 | |
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| Pot roasted hen in a cream sauce with Pilaf rice. | 22 | |
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| Genepi flavoured creamy cheese baked in the box, served with boiled potatoes and either cured meats or a mixed salad | 24 cured meats 19 salade mixte |
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| Red mullet filets and green vegetables in a copious nage of cream, coconut and ginger. | 20 | |
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| Tartlet of grilled Mediterranean vegetables and tapenade of black olives, a gratin of goats cheese served with a rocket salad. | 19,50 |
DESSERTS
| Homemade Creme Bruleι flavoured with green cardamon | 8,50 | |
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| Chocolate and almond truffle slice with white chocolate ice cream | 8 | |
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| Caramalised apples with cinnamon ice cream and cream | 7 | |
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| Plate of french cheeses served with walnut bread | 9 | |
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| Visit : Aux Petits Oignons, Altitude 1600, MERIBEL. 73550 Email : info@auxpetitsoignons.com Phone : +33 (0)479 08 64 62 |
©2008 Aux PetitsOignons Siret: 479 484 693 00011 APE 553A |