Head Chef David, is please to announce that the latest menus for the Autumn are now available at our little French restaurant here in Woolton Village Liverpool.

As the seasons change, so to does the availability of certain ingredients and with the cooler climes and shrinking daylight, our tastes and palettes begin to reflect the change in season, seeking to replace the warmth of the sun, with warmth and comfort in our hearts.

New Table D’hote Entrees

Sardines Provençal –  Fresh sardines in a tomato, onion & garlic sauce, 

Champignons aux Parmesan – Portabello mushroom served with spinach & parmesan cream                             Foie de Volaille aux Raisins  – Pan fried chicken livers in a red wine sauce served with grapes

New Table D’hote Main Dishes

Côte de Boeuf au Champignons – Braised short rib of beef with mushrooms & lardons

Merlu Roti –  Roast hake served with tomato relish

Poulet Fricassé –  Chicken served in a cream & white wine sauce 

Tarte au Tomate et Chevre Tomato – a basil & goats cheese tart served with salad

New a la Carte Entrees

Terrine de Saumon  – Fresh salmon & smoked salmon terrine 

Eouf de Canard en Criute – Poached duck egg en croute with asparagus & hollandaise saice Salad au Foie de Veau  – Calfs liver in a peppercorn sauce served with white of leeks & salad Ravioli d’Homard  – Fresh Lobster Ravioli in creamy lobster sauce

Salade au Betterave et Chevre – Slow roasted beetroot salad with goats cheese & beetroot glaze 

Coquilles Parissienne – Scallops  in a cream, mushroom & parmesan sauce

Langoustines Provençal  – Pan fried king prawns in a tomato, garlic & onion sauce

New a la Carte Main Dishes

Filet de Boeuf au Roquefort  – Pan fried fillet of beef in a red wine sauce with Roquefort cheese 

Canard au Poivre  – Duck breast served in a peppercorn & Armagnac sauce 

Coq au vin    – Corn fed chicken breast with mushrooms & bacon in a red wine jus 

Morue Viennoise   – Supreme of cod with a herb crust & tomato concasse 

Côte de Boeuf – Pan fried ribeye steak served with garlic butter, watercress salad & pommes pont neuf 

Carre d’Agneau Cassoulet  – Roasted best end of lamb with winter beans served in a lamb jus 

Ravioli au Citrouille  – Sage & pumpkin ravili with a sage butter sauce

Chef David would like to welcome old friends and new to Caveau to try his latest menus