L'Albatros

GRILLED SAUSAGE PLATTER

potato mousseline and sweet and sour onions

MUSSELS WITH POMME FRITES

spicy aioli

PORK THREE WAYS

braised pork shank, belly and pork sausage with fried cauliflower and whole grain mustard sauce

CHARCUTERIE PLATTER

assortment varies

HANGER STEAK AND FRITES*

sauce béarnaise

BOUILLABAISSE FOR TWO

CHOUCROUTE GARNI

sauerkraut, root vegetables, smoked pork chop, sausage, pork belly

BRASSERIE CHOP SALAD WITH ROQUEFORT

SHRIMP PASTA

brussels sprouts, housemade noodles, Pernod cream sauce

ASSIETTE DE FROMAGES

choice of three, five, or seven cheeses

PIED DE COCHON

pulled and sautéed, served with lentils, haricot verts, sauce béarnaise

BRAISED LAMB SHOULDER

fregula pasta risotto and rosemary jus

L’ALBATROS BURGER*

roasted peppers, caramelized onions, Guggisberg Swiss cheese, and sauce béarnaise

CONFIT OF CHICKEN

St. Paulin cheese, melted leeks, mushrooms and truffle butter

PASTA DU JOUR

vegetarian-changed daily

CHICKEN LIVER AND FOIS GRAS MOUSSELINE

toast points

DUCK CONFIT

crispy duck leg with sweet potato puree and braised cabbage

CHICKEN CONFIT

crispy leg and thigh, brussels sprouts, spätzle, paprika, roasted garlic jus

CROQUE MONSIEUR

French ham and cheese sandwich with béchamel sauce

ONION SOUP GRATINÉE

CASSOULET

braised white beans, root vegetables, duck confit, pork belly and sausages

ROASTED TROUT WITH ALMOND CRUST

tomato concasse, haricots verts and truffle butter

BIANCO

rosemary, garlic, parmesan and fontina cheese

ROOT VEGETABLE “CASSOULET”

goat cheese and herbed breadcrumbs

FROZEN PRICKLY PEAR TEQUILA SOUFFLE

COCONUT CAKE

whipped butter frosting, fresh berries

POTATO MOUSSELINE

GOAT CHEESE TART

with olive tapenade and sun dried tomatoes

GRILLED SALMON*

lentils, sauce béarnaise

ROASTED COD*

spätzle, sauerkraut, crème fraîche and cornichon aioli

CHOCOLATE NAPOLEON

RILLETTES DE PORC

chilled, slow roasted 'pulled' pork with spices and toast points

“FRENCH TOAST”

ragout of wild mushrooms and balsamic syrup

CHICKEN BREAST

caramelized fennel, potato mousseline and goat cheese fondue

WARM CHOCOLATE BROWNIE

crème anglaise, vanilla bean ice cream

CRUMBLE BERRY CHEESECAKE

blueberry & strawberry sauce, whipped cream

VANILLA CREME BRULEE

FRISÉE AND BACON LARDONS WITH POACHED EGG

Xeres vinegar and Dijon mustard

POMMES FRITES

TERRINE DU CHEF

pate of pork and veal with pistachio

PISSALADIERE (SPICY)

onions, anchovies, nicoise olives, capers and Belle Etoile cheese

SMOKED SALMON PLATE

toasted brioche and dill aioli

ROASTED VEGETABLE

caramelized fennel, tomato, leeks, mushrooms, caramelized onion, roasted peppers and fresh chevre cheese

BRAISED WHITE BEANS

HOUSEMADE PAVLOVA

fresh berries

POTAGE DU JOUR

ESCARGOTS

toasted garlic and fennel butter

GLAZED ROOT VEGETABLES

SEASONAL ICE CREAM/SORBET SELECTION

SPLIT PEA SOUP

BRAISED LEEKS WITH DIJON MUSTARD SAUCE

MIXED GREENS SALAD

balsamic vinaigrette

ARUGULA AND RADICCHIO WITH SHAVED PARMESAN

extra virgin olive oil and lemon juice

WATERCRESS “CAESAR”

white anchovies

HARICOTS VERTS WITH TOMATO CONCASSE

CRISPY BREADED CAULIFLOWER

CHILLED ARTICHOKE

lemon aioli

RADISH AND CUCUMBER SALAD

pickled red onions and créme fraîche vinaigrette

OYSTERS ON THE HALF SHELL

mignonette sauce