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

Celebrate NE1's Newcastle Restaurant Week at The French Quarter with 2 courses from the lunchtime menu for £10 or 2 courses from the dinner menu for only £15!

This is a sample menu.

2 Course Lunch £10

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. 
 
Croustillant de chèvre au miel - Traditional goat cheese & honey served with mixed salad.  

Mains

Poivrons farcie ou riz et petit pois (V) - Roasted pepper stuffed with Spinach & garden pea risotto.  
 
Brochette de Poulet et Jus Thym - Chicken and vegetable skewer, marinated in herbs and spices and served with wholegrain mustard mash & a thyme jus. 
 
Filet de Merlu et sa brochette de légumes - Pan-fried hake filet served with a vegetable skewer and tomato butter.

Desserts  

Crème brulée – Classic caramelised vanilla custard.  

Mousse au chocolat – Homemade chocolate mousse. 

Tarte tatin – A dark sticky caramel & sweet apple tart, served with vanilla ice cream. 

2 Course Dinner £15

Starters

Planche de Saucisson - House selection of cured sausage.

Caviar d’aubergine (V) (Ve) - Smoked aubergine, garlic & parsley served with croutons.

Pâté de foie de volaille - Homemade chicken liver pate.

Mains  

Poulet Basquaise - Boneless chicken leg cooked with tomatoes, peppers, olives & white wine. 

Bavette à l’echalote - Traditional flank steak served medium rare in a red wine & shallot sauce. 

Beignet de cabillaud - Battered chunky cod marinated with lime zest, parsley, red onion, garlic, chilli & served with a red chilli sauce. 

Courgette farcie (Ve) - Courgette stuffed with spinach, lentils, cumin & paprika 
 
With

Trio de Betterave (Ve) -Trio of fondant candy, golden & red beetroot with asparagus, garlic & olive oil. 

Gratin Dauphinois - Thinly sliced potato, garlic, crème fraiche & cheese. 

Pommes Frites - Homemade chunky chips served with aïoli & pepperade.

Ratatouille - Aubergine topped with courgette, pepper, tomato & garlic. 

Desserts
 
Crème brulée – Classic caramelised vanilla custard.  

Mousse au chocolat – Homemade chocolate mousse. 

Café glacé – 2 scoops of vanilla ice cream served with double espresso.