Bistro Qui Noel SHREW 2016_Layout 1

Bistro Qui Noel SHREW 2016_Layout 1 08/08/2016 15:56 Page 1
Christmas Menu
Name of party:
Date & Time of booking:
Amount of people in party:
Name
Starters
Main Course
Desserts
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
If steak is ordered, please state preference - Welldone /Medium /Rare
‘Further information regarding food allergens is available upon request; please ask your server'
..
“Le Menu Noel”
Bistro Qui Noel SHREW 2016_Layout 1 08/08/2016 15:56 Page 2
‘Soup pistou';
traditional provençale vegetable and mixed bean soup
finished with a basil and garlic dressing (V)
..
“Le Menu Noel”
Grilled sardine fillets,
marinated with garlic & lemon simply served with a
‘classic' potato salad and rocket pesto
Garlic roasted mushrooms,
in a rich gruyère cheese sauce topped with a chestnut & herb crumb (V)
Chers Amis,
Chicken liver & madeira pâté,
The festive season brings with it our Christmas menus.
We are offering a three course lunch menu for £14.95, a three
course dinner menu for £22.95. The Christmas menus will run from
served simply with a spiced apple & tomato chutney,
‘petite salade’ and toasted croûtes
Crisp bruschetta topped with balsamic roasted
beetroot, whipped ricotta and crisp sage,
finished with a chilli & garlic dressing (V)
Traditional charcuterie selection,
Friday 25th November - Saturday 24th December.
The lunch menu is available from 12pm - 3.45pm & the dinner menu is available
from 4pm - 10pm
For each reservation there is a £10.00 per person non-refundable deposit which is
required by Wednesday 9th November, along with confirmation of the amount of
people in the party.
Pre-orders will be required. An order form is overleaf and this can be emailed to
info@bistrojacques-shrewsbury.com
If you have any queries please call on: 01743 272 586
Merci Bien
served with piccalil i, fresh leaves and toasted croûtes
‘Boeuf Bourguignon’;
a traditional dish of beef cooked slowly with chantenay carrots,
baby onions, button mushrooms and bay leaves in a rich bacon,
thyme and burgundy sauce, topped with 'gratin dauphinois'
‘Soup pistou';
traditional provençale vegetable and mixed bean soup
finished with a basil and garlic dressing (V)
Grilled sardine fillets,
marinated with garlic & lemon simply served with a
‘classic' potato salad and rocket pesto
Garlic roasted mushrooms,
in a rich gruyère cheese sauce topped with a chestnut & herb crumb
finished with truffle oil (V)
Chicken liver & madeira pâté,
served simply with a spiced apple & tomato chutney,
‘petite salade’ and toasted croûtes
Crisp bruschetta topped with balsamic roasted
beetroot, whipped ricotta and crisp sage,
finished with a chilli & garlic dressing (V)
Traditional charcuterie selection,
served with piccalil i, fresh leaves and toasted croûtes
‘Entrecôte au Poivre';
chargrilled sirloin steak served with a traditional peppercorn sauce
‘Ballotine de dinde farcie’;
‘Ballotine de dinde farcie’;
turkey escalope filled with a cranberry & orange stuffing,
wrapped in bacon, served with a rich red wine jus
Slow roasted pork belly,
panfried suprême of chicken on a bed of sautéed bacon, cabbage
and butter beans with a creamy white wine and thyme sauce
‘Salmon mille feuille';
served with a baked cider apple and crisp crackling,
on a bed of celeriac purée, finished with a roasted garlic jus
turkey escalope filled with a cranberry & orange stuffing,
wrapped in bacon, served with a rich red wine jus
served with a baked cider apple and crisp crackling,
finished with a roasted garlic jus
Grilled fillet of salmon, on a bed of braised mussels & kale, in a rich
fennel & saffron cream, topped with crisp puff pastry
‘Poulet le beurre haricots’;
Slow roasted pork belly,
‘Salmon mille feuille';
Curried butternut squash and sweet onions,
served simply with a timbale of fruity cauliflour & walnut cous cous (V)
Grilled fillet of salmon, on a bed of braised mussels & kale, in a rich
fennel & saffron cream, topped with crisp puff pastry
‘Fusilli pasta’;
Curried butternut squash and sweet onions,
Joyeux Noël
tossed with a ‘classic' sausage ragoût, pancetta, winter root vegetables and
red wine, finished with parmesan shavings and a toasted garlic croûte
Jacques
chargrilled sirloin steak served with a traditional peppercorn sauce
tossed with a 'classic' sausage ragoût, pancetta, winter root vegetables and
red wine, finished with parmesan shavings and a toasted garlic croûte
Traditional Crème Brulée
Mulled winter berry mousse
Vanilla & almond cheesecake with rhubarb compôte
Caramelised banoffee pie
Chocolate tarte with black cherry compôte
and vanilla mascarpone
Cheeseboard
Traditional Crème Brulée
Mulled winter berry mousse
Vanilla & almond cheesecake with rhubarb compôte
Caramelised banoffee pie
Chocolate tarte with black cherry compôte
and vanilla mascarpone
Cheeseboard
‘Entrecôte au Poivre'; (supplement
P.S. We are open for Boxing Day lunch and New Years Eve. Please ask for details.
Bistro Jacques
77/77a Mardol, Shrewsbury SY1 1PZ
Tel: 01743 272 586
www.bistrojacques-shrewsbury.com
Join our email club
Follow us on twitter and facebook
@BistroJacquesSh
Bistro Jacques Shrewsbury
£5)
served simply with a timbale of fruity cauliflour & walnut cous cous (V)
‘Fusilli pasta’;