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SALUT LES BON VIVANTS DE VANCOUVER!
Now firmly in the midst of an unusually temperate winter, we (at Les Faux Bourgeois) are comfortably into our ‘winter menu’, with the return of such classics as Cassoulet, Lamb Bourguignon, and various specials with ‘inclement weather’ in mind, such as Lamb Sirloin, Veal T-bone, and Duck Breast, all prepared in the spirit of “east-side bistro love!”
To make matters more interesting, and ultimately tasty, the fine family at Moccia’s Salumeria on East Hastings have prepared a Toulouse sausage for us, which we feature in our Cassoulet and our “Toulouse et Puree’ (a French country version of ‘bangers and mash’).
Our wine list has been updated by our Barman and Sommelier, Nico Artiguenave, and features the same savvy value-minded picks that many have come to know us for.
We would especially like to thank the readers of The West Ender for voting us Best French Restaurant and The Courier for including us in their Stars of Vancouver.
As always, whilst we do recommend you call us for reservations, we keep the dinner-bar ‘unreserved’ for walk-in customers.
Menu
APPETIZERS |
|
SOUPE A L’OIGNON GRATINÉE |
8 |
Caramelized onion, smoked bacon, Gruyère, Mozzarella. *Vegetarian option available. |
|
ESCARGOTS DE BOURGOGNE |
8 |
Classic, parsley and garlic butter |
|
PÂTÉ DE CAMPAGNE |
10 |
Country style pork pâté, good for sharing! |
|
TARTE FLAMBÉE ALSACIENNE |
10 |
Caramelized onion puff pastry tart, crème fraîche,
ricotta cheese, lardons, grape tomato salad. *Vegetarian option available |
|
COQUILLES ST. JACQUES |
11 |
Seared scallops in mornay gratinée |
|
MT. PLEASANT PICNIC |
12 |
Daily assortment of local charcuterie, cornichon and
Dijon |
|
ASSIETTE DE FROMAGE |
|
Two cheeses and condiments |
7 |
Four cheeses and condiments |
12 |
| SALADS | |
SALADE DE BETTERAVES |
8 |
Roasted beets, fennel and sherry vinaigrette |
|
SALADE DE CHÉVRE CHAUD |
10 |
Roasted Goat cheese crostini, walnuts, seasonal
greens, beets, raspberry vinaigrette. |
|
FRISÉE AUX LARDONS |
10 |
Frisée salad with a warm bacon vinaigrette and
poached egg. |
|
FAUSSE NIÇOISE |
11 |
Our version of the Niçoise classic with seared
albacore tuna. *Vegetarian option available |
|
MAINS |
|
CANARD CONFIT |
16 |
Crispy duck leg confit, confit fingerling potatoes,
frisèe, green beans, port jus. |
|
MOULES MARINIÉRES |
16 |
Mussels in white wine, garlic, parsley, pommes
frites. |
|
TOULOUSE ET PURÉE |
16 |
Toulouse sausage with mash potatoes and fig compote. |
|
LE STEAK FRITES |
17 |
Hanger Steak served with fries and choice of: Red
Wine Shallot Jus; Herb Butter or Green Peppercorn Cream Sauce. Salad option
available. |
|
SAUMON POELÉ |
17 |
Pan roasted wild Salmon, crispy nugget potatoes,
braised kale and mustard seed and dill créme frâiche. |
|
CASSOULET |
17 |
White bean stew, pork, duck and Toulouse sausage. |
|
VOLAILLE |
18 |
Half Cornish Game Hen, root vegetable puy lentils,
pan jus. |
|
LE CABILLAUD |
18 |
Ling Cod, mushrooms, savoy cabbage, cod croquettes
and manila clam pan jus. |
|
BOURGUIGNON D'ÁGNEAU |
18 |
Stewed lamb, bacon, mushrooms and pearl onions, with
celeriac purée and pickled red cabbage. |
|
FILET DE BOEUF GRILLÉ |
19 |
Tenderloin with potato gratin and glazed vegetable,
choice of: Red Wine Shallot Jus; Herb Butter; Green Peppercorn Cream Sauce. |
|
PORTOBELLO PARMENTIER |
15 |
Garlic roasted Portobello mushroom and seasonal
mushroom sauté, Parmesan mash potato, Gruyère gratinee, seasonal
greens |
|
SIDES |
|
Green Salad |
6 |
Seasonal Vegetables |
5 |
Garlic Green Beans |
5 |
Pommes Purée |
5 |
Pommes Frites |
5 |
Marinated Olives |
4 |
DESSERTS |
|
Classic Crème Brûlée |
6 |
Lemon Cream Tart |
6 |
Milk Chocolate Mousse |
7 |
| {On groups of 8 or more, 15% gratuity added} |
______________________________________________________________________________
Prix Fixe Menu No. 1 for Parties of Eight or More
3 COURSE SET MENU - $32.
APPETIZERS
SOUPE A L´OIGNON GRATINÉE
Caramelized onion, smoked bacon, Gruyère, Mozzarella
Or
SALADE DE BETTERAVES
Roasted beets, fennel and sherry vinaigrette
Or
ESCARGOTS DE BOURGOGNE
Classic, parsley and garlic butter
MAINS
CANARD CONFIT
Crispy duck leg confit, fingerling potatoes, frisée, green beans, port wine jus
Or
SAUMON POELÉ
Pan roasted wild Salmon, crispy nugget potatoes, braised kale
with mustard seed and dill créme frâiche
Or
LE STEAK FRITES
Hanger Steak served with fries and Red Wine Shallot Jus
Salad option available.
DESSERTS
Classic Crème Brûlée
Or
Milk Chocolate Mousse
______________________________________________________________________________
Prix Fixe Menu No.2 for Parties of Eight or More
3 COURSE SET MENU - $37.
APPETIZERS
COQUILLES ST. JACQUES
Seared scallops in mornay gratinée
Or
SALADE DE CHÉVRE CHAUD
Roasted Goat cheese crostini, walnuts, seasonal greens, beets, raspberry viniagrette
Or
TARTE FLAMBÉE ALSACIENNE
Caramelized onion puff pastry tart, créme frâiche, ricotta, lardoons, grape tomato salad.
Vegetarian option available
MAINS
SAUMON POELÉ
Pan roasted wild Salmon, crispy nugget potatoes, braised kale
with mustard seed and dill créme frâiche
Or
BOURGUIGNON D'AGNEAU
Stewed lamb, bacon, mushrooms and pearl onions,
with celeriac puree and pickled red cabbage
Or
FILET DE BOEUF GRILLÉ
Tenderloin with potato gratin and glazed vegetable, red wine shallot jus.
DESSERTS
Classic Crème Brûlée
Or
Milk Chocolate Mousse
Wine List
|
RED |
|
|
|
|
|
|
Varietal/Vintage |
Country/region |
GL |
BTL |
|
|
|
|
|
|
|
Desert Hills |
Gamay 08 |
Canada-BC |
9.5 |
38 |
|
Chinon |
Cabernet Franc 06 |
France-Loire |
8.5 |
34 |
|
Spy Valley |
Pinot Noir 07 |
New Zealand-Marlborough |
12 |
48 |
|
Argyle |
Pinot Noir 06 |
US-Oregon |
|
65 |
|
Ch de Camplazens |
Grenache 06 |
France-Languedoc |
10 |
40 |
|
Beronia |
Tempranillo 04 |
Spain-Rioja |
10.50 |
42 |
|
Ch de Cabriac |
GSM
07 |
France-Corbières |
8 |
32 |
|
Ch Pech-Latt |
Organic
Old Vine 06 |
France-Corbières |
|
55 |
|
E.Guigal |
Grenache/Syrah 05 |
France-Rhône Valley |
11.50 |
45 |
|
Pentâge |
Syrah 06 |
Canada-BC |
11 |
44 |
|
Crozes-Hermitage |
Syrah 03 |
France-Rhône Valley |
|
52 |
|
Vacqueyras |
GSM/Cinsault 07 |
France-Rhône Valley |
|
58 |
|
Gigondas |
GSM 06 |
France-Rhône Valley |
|
65 |
|
Chateauneuf du Pape |
GSM 06 |
France-Rhône Valley |
9 |
5 |
|
Norton Reserva |
Malbec 05 |
Argentina-Mendoza |
10.50 |
42 |
|
Ch Rouselle |
Bordeaux Blend 05 |
France-Côte de Bourg Bdx |
12 |
48 |
|
The Show |
Cabernet Sauvignon 07 |
US-Nappa Valley |
9.5 |
38 |
|
Truchard |
Cabernet Sauvignon 05 |
US-Carneros |
|
55 |
|
Graceland |
Bordeaux Blend 06 |
South Africa-Stellenbosch |
|
60 |
|
Wingnut |
Zinfandel 07 |
US-Amador |
9.5 |
38 |
|
Klinker Winery |
Old Vine Zinfandel 06 |
US-Lodi |
|
65 |
|
Seghesio |
Old Vine Zinfandel 06 |
US-Sonoma |
|
85 |
|
|
|
|
|
|
|
WHITE |
|
|
|
|
|
|
Varietal/Vintage |
Country/Region |
GL |
BTL |
|
|
|
|
|
|
|
Dr Loosen |
Riesling 08 |
Germany-Mosel |
9 |
36 |
|
Pentage |
Riesling 07 |
Canada-BC |
9.5 |
38 |
|
Pfaffenheim |
Gewurtztraminer 07 |
France-Alsace |
9 |
36 |
|
Lake Breeze |
Pinot Blanc 08 |
Canada-BC |
8.5 |
34 |
|
Pfaffenheim |
Pinot Gris 07 |
France Alsace |
9 |
36 |
|
Kettle Valley |
Pinot Gris 08 |
Canada-BC |
|
46 |
|
Le Clos du Bourg |
Sauvignon Blanc 08 |
France-Touraine |
8 |
32 |
|
Sancerre |
Sauvignon Blanc 08 |
France-Loire |
|
60 |
|
L.Bernard |
White Rhône Blend 06 |
France-Côte du Rhône |
9.50 |
38 |
|
Petit Chablis |
Un-oaked Chardonnay 07 |
France-Chablis |
11.50 |
46 |
|
Orofino |
30% Oaked Chardonnay 08 |
Canada-BC |
11 |
44 |
|
Beringer Napa |
Oaked Chardonnay 05 |
US-Napa Valley |
|
50 |
|
“Renommée” |
Chardonnay 97 |
France-Burgundy |
|
75 |
|
|
Varietal/Vintage |
Country/Region |
GL |
BTL |
|
ROSE |
|
|
|
|
|
Pfaffenheim |
Pinot Noir 07 |
France-Alsace |
9 |
36 |
|
|
|
|
|
|
|
SPARKLING |
|
|
|
|
|
Cordoníu Riserva |
Blend NV |
Spain-Catalonia |
9 |
36 |
|
Cordoníu Rose |
Pinot Noir NV |
Spain-Catalonia |
9 |
36 |
|
Mumm Nappa |
Blend NV |
US-Napa |
|
50 |
|
Heidseck Charles |
Blend NV |
France-Reims |
|
130 |