Voila menù, Norfolk

Voila Norfolk - Menu

Horsd'oeuvre

Moules Provencale

slow cooked tender mussels, with garlic, bermuda onions & tomatoes, tossed in a light wine cream sauce

11 $

Keftedes

traditional greek lamb balls with garlic, onions, fresh mint, parsley & oregano, served with tzatziki, roma tomatoes, feta & kalamata olives

9 $

Pate De Campagne

country style pate, served with cornichos, cocoktail onions, whole grain dijon mustard & toasted baguette

9 $

Escargats

tender helix snails simmered with white wine, butter, garlic, red peppers and parsley

9 $

Chevre Chaud

goat cheese topped with caramelized onions, roasted red peppers and herbs, oven baked and served with crostini

9 $

Soupes Et Salades

Soupe A L'oignon

traditional french onion soup

6 $

Soupe Du Jour

Salade Roquette

arugula, dried apricots, candied walnuts, goat cheese, sour apple & ginger vinaigrette

9 $

Salade Greek

mixed greens, feta, tomatoes, bermuda onions, kalamata olives and traditional greek dressing

7 $

Salade Verte mixte

mixed greens salad, house vinaigrette

5 $

Salade Caesar

romaine lettuce, croutons, grated parmesan, traditional caesar dressing

6 $

Slade De Betterave

mixed greens, roasted fresh beets, goat cheese, crostini, house vinaigrette

11 $

Entrees

Solomon Exohiko

pan seared salmon, topped with a medley of spinach, feta & fresh dill, wrapped in filo pastry & baked. served with avgolemono sauce and fresh asparagus

22 $

Sole Meuniere

sole filet lightly dusted and pan sauteed , finished with a lemon, white wine, butter sauce, accompanied by rice pilaf and seasonal vegetables

24 $

Paella

slow baked saffron rice with a medley of shrimp, fresh catch, mussels, chicken and spinach chorizo. finished with fresh lime juice and parsely

26 $

Magret De Canard

pan seared maple leaf farm duck breast, finished with a peach port reduction, accompanied by roasted sweet potato polent and seasonal vegetables

24 $

Boeuf Wellington

filet mignon wrapped in puff pastry with mushrooms duxelle, served with garlic mashed potatoes and fresh asparagus

30 $

Cotelette D'agneau

whole grain dijon encrusted rack of lamb pan seared, served with garlic mash potatoes and fresh asparagus. finished with roasted shallot demi

26 $

Poulet Cordon Bleu

chicken breast stuffed with prosciutto and gruyere, lightly breaded and sauteed until golden, topped with lemon wine sauce, served with garlic mashed potatoes and seasonal vegetables

19 $

Steak Frites

seared flat iron steak, with white truffle oil tossed french fries, topped with demi

16 $

Bouillabaisse

shrimp, clams, mussels and fresh catch, slow cooked in a ranch saffron broth and finished with fresh lemon juice and parsley

22 $