Valentine’s Day 2019

“HAPPY VALENTINE’S DAY”

LUNCH MENU – $65 PER PERSON

THURSDAY 14TH OF FEBRUARY

 ENTRÉE

 CRÊPES AUX CREVETTES

PRAWN, MUSHROOM AND LEEK CREPE, SAVOURY CREPES, ENCASED WITH TIGER PRAWNS, BUTTON MUSHROOMS AND CREAMED LEEKS SERVED WITH SAUTÉED SPINACH AND A CREAMY WHITE WINE, DILL AND GARLIC SAUCE, GRATINÉE WITH FROMAGE UNDER THE GRILL

PÂTÉ MAISON

HOME-MADE CHICKEN LIVER, PEPPERCORN AND COGNAC PATE, SERVED WITH PORK RILLETTES, PICKLED FRENCH GHERKINS, SPICED CRANBERRY CHUTNEY AND CUMBERLAND SAUCE

SALADE DE TOMATE MOZZARELLA

SUMMER TOMATO & BUFFALO MOZZARELLA SALAD, AN ASSORTMENT OF LOCAL COLOURFUL HEIRLOOM TOMATOES, SERVED WITH FRESH MARINATED BUFFALO MOZZARELLA & FRESH BABY HERBS, FINISHED WITH INFUSED BASIL OIL & BALSAMIC REDUCTION

ESCARGOTS DE BOURGOGNE

SIX CLASSIC BURGUNDY SNAILS COOKED IN THEIR SHELLS AND SERVED WITH A GARLIC AND HERB BUTTER

 MAIN COURSE

 CONFIT DE CANARD, SAUCE AUX CERISES

SALTED AND CONFIT DUCK LEG, SLOWLY COOKED IN DUCK FAT OVER 8 HOURS AND SERVED WITH CREAMY POMME PUREE, BUTTER GLAZED BROCCOLINI, AND FINISHED WITH KIRSCH AND CHERRY JUS

FILET DE BŒUF 

TENDER HARVEY FILLET OF BEEF SERVED WITH CREAMY POMME PUREE, PARSLEY COULIS AND GLAZED ASPARAGUS, FINISHED WITH A CREAMY GREEN PEPPERCORN AND COGNAC SAUCE

POISSON DU JOUR

FRESH FISH OF THE DAY

DESSERT

 CRÈME BRÛLÉE À LA VANILLE

VANILLA CRÈME BRULEE

TARTE AU CITRON ET PASSION

HOME-BAKED FRESH LEMON AND PASSIONFRUIT TART SERVED WITH MANGO AND PASSION FRUIT COULIS, BERRY COMPOTE AND FINISHED WITH CHANTILLY CREAM

ENTREMET PISTACHE CHOCOLAT

HOUSE-MADE MOUSSE GATEAUX, MADE WITH A CRISPY FEUILLETINE AND PRALINE GANACHE, LAYERED WITH A SOFT PISTACHIO CREAM & DARK CHOCOLATE GANACHE SERVED WITH CRÈME ANGLAISE, CANDIED PISTACHIO’S & FINISHED WITH PISTACHIO ICE-CREAM

FROMAGE

LE DAUPHIN, SOFT CREAMY, DOUBLE CREAM FRENCH BRIE STYLE CHEESE SERVED WITH CARAMELISED PEAR, WALNUTS AND BAGUETTE

********************************************************

“HAPPY VALENTINE’S DAY”

DINNER MENU – $100 PER PERSON

THURSDAY 14TH OF FEBRUARY, 2019

 AMUSE BOUCHE

  CREAM OF WILD MUSHROOM, PARMESAN AND TARRAGON VELOUTE SERVED WITH FRESH BAGUETTE AND FRENCH SALTED ISIGNY BUTTER

 ENTRÉE

 ASSIETTE DE FRUITS DE MER

ATLANTIC CONFIT SALMON FILLET, EXMOUTH PRAWNS AND SHARK BAY SCALLOPS SERVED ON SAFFRON, CHIVE AND PARMESAN RISOTTO, GRILLED ASPARAGUS AND A LIGHT WHITE WINE SAUCE

 MAIN COURSE

 FILET DE BŒUF AUX CHAMPIGNON

TENDER FILLET OF BEEF SERVED MEDIUM-RARE WITH SAUTÉED WILD MUSHROOMS, SPINACH, GLAZED HONEY CARROTS AND CREAMY POMME PUREE, FINISHED WITH A RICH TRUFFLE AND RED WINE SAUCE

 DESSERT

 FRAISES DEUX FAÇON

CRISP BRANDY BASKET FILLED WITH BLUEBERRIES, STRAWBERRIES AND MARINATED WITH COINTREAU, TOPPED WITH A VANILLA CHIBOUST, WILD BERRY SORBET AND COULIS AND A STRAWBERRY PANNA COTTA