The menu sticks to the classics, France's equivalent of diner food.

The short menu sticks to the basics.

Chef Andrew Thompson's menu here, although regularly changing, sticks fairly closely to classic combinations with dishes like salmon with sorrel sauce and lamb with rosemary jus.

Apart from the showy platters of raw shellfish, crabs and lobsters that trumpet brasserie service, Django's menu sticks for the most part to bistro standards.

Its menu sticks to English.

A small menu sticks with classic Korean dishes, but the kitchen distinguishes itself in selecting prime ingredients.

The only menu listings are on paper plates stuck to the walls and mirrors.

The menu sticks to old-fashioned Middle European comfort food, with chestnut soup, braised rabbit, goulash and apple strudel featured for the month of October.

The short menu sticks to the basics: lobster rolls; and clams and oysters, sold fresh by the half-dozen or lightly fried and served with a sharp tartar sauce.

The menu (or menus, including a children's menu, a South Indian menu and a Goan menu, which we stuck to) is a long page-turner.