A la Carte
All dishes are also available in smaller "Tapas" portions and wines by the glass. So we recommend you explore the full palette of flavours on offer.
Cold Starters
Tuna and scallops tartar with Japanese dressing*
Shrimp and fresh goat cheese spring roll with Mesclum mix greens
Marinated Scallops with fresh coriander and vegetables tagliatelle and with sourgrape sauce*
Assorted delicatessen platter
Fresh duck foie gras terrine with spicy sirop*
Home made chicken liver pate
Fresh marinated mackerel salad with lemon flavor
Roasted goat cheese salad
Hot Starters and Soup
Marinière style mussels with white wine and cream*
Morel and porcini creamy soup with cabbage*
Onion gratin soup Petit Tonneau Style
Mixed vegetables in casserole with herbs and salted butter
Eggplant tomato and mozzarella cheese mille feuille with thyme flavor
Escargots with parsley and garlic butter*
Thin countryside style onion and bacon pie
Small red capsicum stuffed with cod puree with shallot and white wine sauce
Provençale pie with tomato and anchovy
Pasta of the day
Risotto of the day
Ravioli of the day
Fish
The authentic bouillabaisse “Petit Tonneau”served in the pot*
Lobster risotto gratin with mushroom*
Gambas sautéed with parlsey and garlic with saffron rice and red capsicum
Roasted monk fish with rosemary and crispy bacon crust
Fish of the day
Meat
Toulouse style sausage served with home made mashed potatoes
Confit of duck leg’s served with sautéed potatoes
Tartare steak with French fries and salad*
Beef bavette with shallots and French fries (choice of sauce ; red wine, blue cheese, japanese)*
Traditional Petit Salé of pork served with lentils
Farmed Chicken legs fricassee served with sauteed mushrooms
Cheese Platter
Cheese Platter
Desserts
Thin apple pie with vanilla ice cream*
Flotting island Meringue
Chocolate mousse
Hot chocolate soufflé fondant with vanilla ice cream*
Caramel pudding
Crème brûlée
Home made ice cream and sherbet
Dessert of the day
Philippe Batton Specialities
Sea bass carpaccio with parmesan cheese*
Fresh foie gras sautéed with turnip*
Brick of roasted and smoked salmon served with green vegetables*
Braised beef cheek in red wine served with carrots*
Scallops and lobster hot terrine with American sauce*
