ON THE MENU
Bread from Baker Poujauran, butter with ground seeds & salt.
OUR HORS D’OEUVRES
To peck all by yourself or share !
THE GIBLETS
GIBLETS SKEWERS – 2 pieces
griddled hearts, gizzards & candied mango skewers, marinated in Moroccan spice blend & roasted
7.
POULTRY LIVER - 2 pieces
roasted on a crispy tartine with horseradish
7.
CROMESQUIS - 4 pieces
poultry & mid spices, cottage cow cheese, nigel & sesame seeds Dip
10.
GOLDEN LIVER - upon arrival
roasted with chef ’s 12 spices blend & poultry jus reduction
8.
GIBLETS EMPANADAS - 3 pieces
Giblets eggs herbs & lemon confit, Chic’Up our poultry jus seasoning
9.
POULTRY TERRINE
pickles de légumes
9.
VEGGIE'S
CELERIAC RÉMOULADE
toasted almonds & Corinthe raisins
6.
COOKED & RAW CARROTS
Blood oranges, poppy seeds, cilantro vinaigrette
7.
GREEN ASPARAGUS
duck bacon, old Comté cheese, & lemon zest vinaigrette
13.
ARTICHOKE HEARTS HUMMUS
parmesan cheese Crumble & olive oil
8.
LEEK HOLLANDAISE
aromatic herbs salad & fried shallots
10.
SOUP SHOTS
CHICKEN BROTH
ground nutmeg
2.
GREEN ASPARAGUS VELOUTÉ
chicken broth, raw asparagus dices & olive oil
4.
EGG’Z
Organic Eggs from pasture raised Hens
DEVILED EGG
Fresh herbs salad, Tuna Ventrèche & bread croûtons
13.
SCOTTISH EGG WESTERMANN’S WAY
Boiled egg, poultry meat, Portobello mushrooms, Chef’s 12 spices salt, wheat crumb, Salsa Verde with parsley, hazelnuts, lemon & olive oil
12.
EGG MAYONNAISE WESTERMANN’S WAY
Herb & croutons salsa
8.
FRIED EGG - from heristage breed hen Gauloire Noire
poultry jus reduction & croutons
5.
OUR BEAUTIFUL BIRDS
All our fowls are first slowly poached in a broth Westermann’s way before getting roasted.
ALL SERVED with poultry juice House Made fries & salad or Mac & Cheese & salad or Seasonal veggies Fricassée
For 1 people
QUART COU NU DU FOREZ 140 jours
quarter
25.
GERS REGION SQUAB
with it's giblets jus
52.
QUAIL « DU GRAND PRÉ »
Signature poultry - Chef Antoine Westermann braised, poultry jus & chervil reduction,
Schniederspaetle stuffed with caramelized onions in honey vinegar, sour cream reduction
48.
up to 2 people
BOURGUEIL VINEYARD COU NU BREED 160 days
83.
up to 4 people
GAULOISE BREED 145 days
138.
BRESSE AOC BREED 120 days
146.
NOIRE D’ASTARAC BIGORRE 140-160 jours
132.
COUCOU DE RENNES 160-180 jours
128.
up to 5 people
NUBIENNE GUINEA FOWL 145 days
152.
OUR SEASONAL SIDES
& Small appetites
SAUTÉED MUSHROOMS
parsley & shalots
14.
HOUSE MADE FRIES
8.
SEASONAL VEGETABLES FRICASSÉE
first cooked in a poultry broth, then roasted, fresh chives
12.
MAC & CHEESE
Rigatoni pasta, Sour cream, poultry broth, parmesan cheese
10.
SEASONAL GREENS
Sherry vinegar, olive oil vinaigrette, fresh aromatic herbs & shallots
6.
MIXED SALAD
seasonal green salad, toasted walnuts, Gala apple, Corinthe raisins
8.
POTATOES PURÉE
au jus de volaille, beurre & noix de muscade
8.
