Rustique Restaurant Menu

A large bowl of homemade soup served with warm French bread.

Classic French onion soup, made with beef stock and finished with cheese croutons.

Tiger prawns cooked with garlic, chilli and tomato, served with French bread.

Six snails cooked with garlic and parsley butter, served in their shells with French bread.

Mussels cooked in a white wine, garlic cream and herb sauce, served with French bread.

King scallops served with black pudding and celeriac puree.

Whole baked Camembert with thyme, butter and white wine with baked French bread.

A selection of cured meats, pâté with cheese, chutney, olives and crusty bread.

Chicken liver pâté, served with French bread and a tasty onion marmalade

Mussels cooked in a white wine, garlic cream and herb sauce, served with fries.

Slow roast duck leg served on Dauphinoise potatoes green beans and redcurrant sauce.

Pan fried fillet of Sea bass with crushed new potatoes with a creamy white wine, white bean and mussel sauce.

Pan roasted rump of lamb with dauphinois potatoes, braised red cabbage and a rich red wine and rosemary sauce.

Pork belly slow cooked with apples and herb de Provence served on apple scented mashed potatoes with a mustard cream sauce.

Pan fried salmon steak on roasted Mediterranean vegetables and cherry tomotoes with a tomato and basil sauce, served with garlic roasted new potatoes.

Chicken breast stuffed with brie and sun blasted tomato, wrapped in air dried ham, served on new potatoes, and green beans with a smoked cheese sauce.

Pan fried venison steak served on roast garlic mashed potato, slow braised red cabbage, with a red wine and balsamic sauce

Leek, mushrooms and Pont l’Évêque tart, served with salad and fries.

Moroccan spiced vegetables tagine with mixed vegetables and pulses, cooked with tomatoes and ras el hanout spices. Served with apricot bulgar and minted raita

Tender chunks of beef slowly braised in red wine and beef stock with onions, mushrooms and bacon served with mashed potato.

Wild mushrooms cooked with shallots and leeks in a creamy risotto.

A traditional caramelised Crème Brûlée.

A zesty glazed lemon tart served with creme fraiche.

A classic apple tart served with vanilla ice cream.

A classical sticky toffee pudding served with caramel sauce and vanilla ice cream.

An old Rustique classic chocolate pot served with shortbread and crème fraiche.

French crêpe filled with banana, smothered in caramel sauce and served with vanilla ice cream.

A selection of fine French cheeses with apples, grapes and mixed leaves, served with French bread