The French Touch - Lounge Bar & Restaurant

Escargot
BZD 30.00
Sizzling snails, garlic butter, shallots, parsley
Souffle de Pomme de Terre et Chevre
BZD 38.00
Potato, thyme, and goat cheese soufflé. Green Salad (20 minutes preparation)
Cheese & Charcuterie Board
BZD 62.00
Trio of Cured Meats and Cheeses, Olive Tapenade, Eggplant Caviar and its accoutrements
Moules Sauce Poulette
BZD 38.00
Steamed Mussels, Chardonnay, Butter, Shallots, Parsley, Lemon Cream Sauce, Hand Cut Fries
Carpaccio de Thon Rouge
BZD 40.00
Paper Fine Slices of Red Tuna, Lime, Chili and Ginger Oil, Wasabi Aioli, Marinated Cucumber, Daikon and Carrots, Toasted Sesame Seeds and Pickled Watermelon
Petit Steak Tartare au Couteau
BZD 44.00
Hand-cut Raw Petite Filet Mignon, Dijon Mustard , Shallots, Cornichon, Capers, Chives, Worcestershire Sauce, Egg Yolk, Tabasco Sauce, and Green Salad. Prepared Table Side

Soupe a L'Oignon
BZD 24.00
Fine Slices of Spanish Onions Caramelized, Smothered in a Brandy and Beef Broth, Swiss Cheese and Crostini Gratine
La Caesar
BZD 26.00
Prepared Table Side
Caprese
BZD 32.00
Firm Sliced Tomatoes and Buffalo Mozzarella, Basil Leaves, Pomegranate & Balsamic Gastrique, Olive Oil

Pave de Boeuf au Poivre Noire
BZD 64.00
Beef Tenderloin, Brandy Black Peppercorn Sauce, Scallop Potato, Seasonal Vegetables
Souris D' Agneau Confite au Miel et Aux Epices
BZD 62.00
Confit of Lamb Shank, Caramelized with a Honey Glaze, Moroccan Spices and Natural Juices, Lemon Scented Couscous Grains, Seasonal Vegetables
Plat de Cote de Boeuf a La Bourguignone
BZD 58.00
Braised Short Ribs in Red Wine, Mushroom, Potatoes & Root Vegetables in a Rich Beef Stock
Poulet Roti au Beurre Maitre D'Hotel
BZD 56.00
Oven-Roasted Airline Chicken Breast, Sage and Shallot Compound Butter, Natural Juices, Scallop Potato, Seasonal Vegetables
Filet de Porc a L'Estragon et Moutarde
BZD 58.00
Pan-seared Pork Tenderloin, Served Pink, Mushrooms, Tarragon Dijon Mustard Pan Sauce ,Scallop Potato, Seasonal Vegetables
Poisson du Jour a La Provencal
BZD 52.00
Pan-seared "Catch of the Day", Garlic, Tomato, Capers, Kalamata Olives, Anchovy, Herb de Provence, Olive Oil, Rice Pilaf, Seasonal Vegetables

Creme Brulee
BZD 24.00
Daily Chef Choice
Banana Foster
BZD 26.00
Prepared & Flambee Table Side. Caramelized Bananas, Rum, Butter, Brown Sugar, Vanilla Ice Cream
Crepe Suzette
BZD 30.00
Prepared and Flambee Table Side. 3 Mini Crepes Served in a Buttery Orange Sauce with Grand Marnier.
Soufflé
BZD 30.00
Chef Flavor of the Day. Allow 20 minutes for preparation. Order Ahead

The French Touch restaurant