Frenchy's at Como Beach Menu

Frenchy's Entrees

Soup of the Day
served with crusty bread that is homemade daily.
9.50

Tasmanian smoked salmon
served on a salad of rocket, roasted pumpkin, pine nuts, gruyère cheese and roasted capsicum, dressed with a light walnut vinaigrette.
14.50

Grilled Tiger Prawns
Cooked in a creamy garlic sauce and served with a lemon infused rice timbale.
15.50

Scallops
served in their shells, topped with a fresh mango and coriander salsa.
19.00

Escargot
Snails baked in their shells finished with garlic butter.
15.90

Mushroom Duxelle
served on a salad of rocket, roast capsicum and gruyère cheese, all topped with a rich balsamic reduction.
14.50

Frenchy's Mains

Seafood pasta
mussels, prawns, squid, scallops and fish portions served in a creamy white wine sauce with fettuccini.
32.00

Lobster Mornay
lobster pieces wrapped in speck and served in the shell then topped with a seafood mornay and accompanied by seared asparagus spears and a fresh garden salad
39.00

Brandy chiken
pan-fried chicken breast in a creamy brandy sauce on a vegetable au-gratin with a side of broccolini.
33.00

French Trimmed Rack of Lamb
lamb encrusted in herbs and served on a sweet potato mash with a side of seared asparagus, all topped with red wine jus.
36.00

Fillet Mignon
eye fillet of beef wrapped in bacon, served with stuffed mushrooms, honey carrots and roasted zucchini then drizzled with red wine jus.
37.00

Pork Risoto
served with braised pork, sautéed mushrooms and mascarpone cheese.
26.00

Veal Scalapini
served with fettuccini pasta, broccolini and balsamic mushrooms.
34.00

Roast Vegtable Stack
a selection of mediterranean vegetables on a capsicum coulis and topped with a rocket and roasted capsicum salad.
23.00

Frenchy's Desserts

Crème Brulée
exotic french crème brulée served with a mint sorbet.
12.50

Ebony and Ivory
vanilla and chocolate mousse cake on a sweet pastry crust.
12.50

Cheesecake of the day
12.50

Poached Pears
pears poached in white wine then served with a cinnamon and vanilla ice-cream.
12.50

Ice Cream
a trio of ice-cream selected by the chef.
12.50

Selection of Chef’s Icecream
Served with a honey tuille and praline.
12.50

Cheese Platter for two
three cheese varieties served with assorted dried fruit, nuts, crackers and muscatel
23.50