2 Course Lunch £10, 2 Course Dinner £15: The French Quarter

Celebrate NE1's Newcastle Restaurant Week this January 21st - 27th at The French Quarter with a 2 Course Lunch for £10pp or a 2 Course Dinner for £15pp!

Sample Lunchtime Menu -  Available Tuesday – Saturday 

Starters 

Moules à la Provençale -  Mussels in a Tomato, Chilli, Garlic, Parsley & White Wine Sauce 
 
Foies de Volaille sautés - Pan-fried Chicken Liver, Walnut, Garlic, Butter & Cumin Sauce, Served with Mix Leaves 
 
Soupe à l’oignon - Traditional French Onion Soup (V) 

Mains
 
Poivrons farcie ou riz et petit pois - Roasted Pepper Stuffed with Spinach & Garden Pea Risotto (V)  
 
Filet de Bar et sa julienne de légumes, beurre blanc -  Grilled Sea Bass Filet with Vegetables Topped with a  Beurre blanc sauce 
 
Brochette de Bœuf, frites et sauce au Roquefort - Marinated Beef Skewer Served with Skinny Fries and Roquefort Sauce 

Desserts 

Poire pochée – Pear Poached in Red Wine & Cinnamon (Ve)

Mousse au chocolat – Homemade Chocolate Mousse 

Ile flottante – Meringue clouds in Fresh Custard and Almond Sprinkle 
 
*Please note this is a sample menu & is subject to change 

Sample Dinnertime Menu
Tuesday – Thursday - 5pm – 9.45pm
Friday - 5pm – 6.30pm
Saturday – 3.30pm – 6.30pm

Starters 

Soupe à l’oignon - Traditional French Onion Soup (V) 
 
Pain à la tomate - Confit Tomato, Garlic & Olive Oil Served on Toasted Sourdough (V) (Ve) 
 
Pâté de foie de volaille - Homemade Chicken Liver Paté 

Mains

Choose One of The Following:

Coq au vin - Chicken Leg Cooked in Red Wine, Baby Onions, Mushrooms & Lardons 

Onglet à l’échalote - A Prime French Cut of Beef, Served Medium Rare in a Shallot Jus 

Accras de morue - Salted Cod Croquettes with Tomato & Red Chilli Sauce

Courgette farcie - Courgette Stuffed with Spinach, Puy Lentils, Tomato & Paprika (Ve)

And Then Choose One of the Following:

Trio de Betterave - Trio of Fondant Candy, Golden & Red Beetroot with Asparagus, Garlic & Olive Oil  (Ve)
 
Gratin Dauphinois - Thinly Sliced Potato, Garlic, Crème Fraiche & Cheese (V) 
 
Pommes Frites - Homemade Chunky Chips served with Aïoli & Pepperade (Ve) 
 
Ratatouille - Aubergine Topped with Courgette, Pepper, Tomato & Garlic  (Ve) 

Desserts

Poire pochée - Pear poached in red wine & cinnamon (Ve) 
 
Mousse au chocolat - Homemade Chocolate Mousse 
 
Ile flottante -  Meringue Clouds in Fresh Custard and Almond Sprinkle 
 
 

*Please note as The French Quarter cook with fresh seasonal produce dishes may be subject to change