bistrofrance
Shop 10, The Boulevarde 374 Greenhill Rd
374 Greenhill Road. Glenside, South Australia 5065, Adelaide Airport
(08) 8379 0377
Breakfast Menu
Kir Royale
A glass of bistrofrance sparkling with cassis, fraise or framboise
$
Croissants
Ham and cheese
$
Croissants
Jam and butter
$
Raisin Toast
$
Omelette
Selection of omelettes
$
Lunch Menu
Les entres
Soupe à l’oignon
French onion soup gratinée
$
Salmon fumé
Smoked salmon sandwich with egg, capers and onion; Lightly toasted
$
Casserole d’escargots
Snails in garlic butter, mushrooms, herbs and shallots
$
Home-made pâté
Duck liver with fresh baguette
$
Croustarde aux fruits de mer
Prawns, scallops and fish with a creamy sauce & pastry
$
Soufflé aux trois fromages
Double baked three cheese soufflé with Roquefort salad
$
Les quiches
Lorraine
Ham and cheese
$
Provencale
Tomato, zucchini and onion
$
Epinard
Spinach and cheese
$
Champignons
Ham and cheese
$
Les omelettes
Fruits de Mers
Seafood and cheese
$
Lorraine
Ham and cheese
$
Savoyarde
Potato and cheese
$
Provencale
Tomate, zucchini and onion
$
Champignons
Mushrooms and cheese
$
Fines herbes
Fresh herbs and cheese
$
Fromage
Lots of cheese
$
Les salades
Goats cheese
Crumbed and pan fried with sun-dried tomatoes and roasted red capsicum
$
Warm chicken
With roasted vegetables, red capsicum, tomato and vinaigrette
$
Smoked salmon
With avocado, egg, onion, capers, sun-dried tomato and vinaigrette
$
Les plats des jour
Croissants, foccacia, sandwiches or baguettes
Ham, chicken or feta
With tomato, avocado, lettuce, dun-dried tomato and cheese
$
Les desserts
Various cakes & gateaux
Please see our display
$
Crème brulée
A soft custard creme with a toffee lid
$
Mousse au chocolat
A dark chocolate mousse
$
Crêpes suzette
Crepes with Grand Marnier and orange sauce
$
Crème caramel
Baked custard with a caramel sauce
$
Profiteroles au chocolat
Choux pastry filled with creme patissiere with chocolate sauce
$
Dinner Menu
Les entrees
Soupe à l’oignon gratinee
Traditional French onion soup
$
Pâté du chef
Home made duck liver pâté served with toasted baguette
$
Croustade aux Fruits de Mer
Prawns, scallops and fish in a creamy sauce with pastry shell
$
Crevettes à l’ail
Succulent prawns sautéed in garlic butter & herbs
$
Soufflé aux trois fromages
Double baked three cheese soufflé with rocket and Roquefort dressing
$
Casserole d’escargots
Snails sautéed with garlic, mushrooms, shallots and herbs
$
Petit Chèvre chaud
Crumbed goats cheese pan-fried on a bed of salad with roasted red capsicum and vinaigrette
$
Herb bread
$
Les omeletts
Savoyarde
Potato, onion, cheese
$
Parisienne
Sautéed garlic mushrooms, cheese
$
Fruits de Mer
Seafood, cheese
$
Lorraine
Ham, caramelised onion, cheese
$
Fromage
Lots of cheese
$
Fines herbes
Chives, parsley, fresh herbs, cheese
$
Les plats principaux
Suprême de Volaille
Chicken breast filled with avocado and brie with a Champagne and mushroom sauce
$
Filet de Kangaroo
Grilled Kangaroo fillet laid on a crouton of mushroom duxelle served with a cherry sauce
$
Poisson du Jour
Fresh market fish of the day
$
L’entrecôte de Boeuf
Aged porterhouse served with roasted tomatoes and Béarnaise sauce
$
Blanquette de Veau
Baby veal casserole in a creamy sauce with a pastry lid
$
Confit de Canard à l’orange
Duck leg served on a bed of sautéed mushrooms and potatoes with an orange sauce
$
Salade Verte
$
Salade Roquefort
$
Tourte
Layers of potato, bacon and onion finished with cream and covered with pastry
$
Les dessert
Profiteroles au chocolat
Choux pastry filled with crème patissière covered with a chocolate sauce
$
Crème Brulée
A soft custard crème with a toffee lid
$
Crêpes Suzette
Crepes with Grand-Marnier and orange sauce
$
Mousse au chocolat
A dark chocolate mousse with a Poire William liqueur
$
Crème Caramel
Traditional baked custard with a caramel sauce
$
Tarte du jour
Homemade fruit tart served with a vanilla ice cream
$