Chez Olivier Le Bistro

Freshly shucked oysters with red wine vinegar and shallots sauce

Thick and creamy lobster soup served with mussels, Prawns and scallop.

Fresh mussels baked in their shells with garlic herb butter, golden breadcrumbs.

Oysters poached in Champagne finished with a Gratiné Leek fondue.

Knife‑chopped Black Angus beef, served raw with a traditional sauce, croutons and

House-smoked Foie Gras served with a sweet and tangy pineapple and red onion

Assorted homemade terrine, rillettes, chicken liver parfait, prosciutto

Half roasted duck served with an orange glaze and smooth pumpkin mash.

Pan-seared duck breast served with cranberry jus,smoked potato, and

Slow‑braised beef in red wine, mixed with bacon and mushrooms under

Slow cooked chicken leg in red wine sauce, bacon and mushrooms

Sauces – Béarnaise (dinner only), mushroom or peppercorn sauce and blue cheese sauce

Mixed salad leaves, balsamic vinegar