Bastille Day Luncheon

Bastille Day Luncheon

🏰 Bastille Day Luncheon 🏰
$75
NO BYO


Entrées

AMUSE BOUCHE

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

STEAK TARTARE
TRADITIONAL PARISIAN BISTRO STYLE STEAK TARTARE, FINELY HAND CUT HARVEY FILLET OF BEEF, CAPERS, MUSTARD, CORNICHONS, SHALLOTS, PARSLEY, TABASCO, WORCESTERSHIRE, OLIVE OIL, VINEGAR AND EGG YOLK SERVED WITH GARLIC TOAST AND MIXED LEAVES

CRÊPES AUX FRUITS DE MER
SEAFOOD CRÊPE, FILLED WITH FRESH LOCAL PRAWNS, SCALLOPS, FISH, LEEKS, FENNEL AND MUSHROOMS IN A DILL AND LIME ZEST MORNAY SAUCE ENCASED IN A SAVOURY CRÊPE TOPPED WITH A LIGHT BERCY SAUCE, SPINACH AND GRATINÉE WITH FROMAGE UNDER THE GRILL

PÂTÉ MAISON
HOME-MADE CHICKEN LIVER, PEPPERCORN AND COGNAC PATE, SERVED WITH PORK RILLETTES, SPICED FRENCH GHERKINS, SPICED GRAPE CHUTNEY AND CARAMELISED RED ONION COMPOTE

BALLOTINE DE LAPIN
FRESH BALDIVIS RABBIT FILLED WITH A CHICKEN AND TARRAGON MOUSSELINE, WRAPPED WITH PANCETTA, SERVED WITH A MUSHROOM MOUSSE, SAUTEED WILD MUSHROOMS AND GLAZED BABY CARROTS, FINISHED WITH A LIGHT TRUFFLE AND TARRAGON SAUCE SUPREME


Mains

CASSOULET DE TOULOUSE
A TRADITIONAL DISH FROM THE REGION OF TOULOUSE. A RICH SLOW COOKED CASSEROLE OF WHITE BEANS, DUCK LEG CONFIT, PORK BELLY AND TOULOUSE SAUSAGE FINISHED WITH RED WINE JUS, BREADCRUMBS AND FRESH HERBS

BŒUF BOURGUIGNON
BEEF BURGUNDY, SLOW BRAISED TENDER BEEF CHEEKS COOKED AND MARINATED IN RED WINE, SERVED WITH TRADITIONAL ACCOMPANIMENTS OF SAUTÉED BACON, SHALLOTS AND MUSHROOMS FINISHED WITH CREAMY POMME PUREE, HEIRLOOM CARROTS AND A RICH BURGUNDY WINE SAUCE

POISSON DU JOUR
FRESH FISH OF THE DAY

FILET DE BŒUF
TENDER HARVEY FILLET OF BEEF SERVED WITH CREAMY POMME PUREE, SAUTÉED GREEN VEGETABLES AND FINISHED WITH A CLASSIC CREAMY GREEN PEPPERCORN AND COGNAC SAUCE 


Desserts

CRÈME BRÛLÉE À LA VANILLE MAISON
CLASSIC VANILLA CRÈME BRULEE (GF)

TARTE AU CITRON
HOME-BAKED FRENCH CLASSIC LEMON TART, TOPPED WITH CHANTILLY CREAM, SERVED WITH MANGO AND PASSION FRUIT COULIS AND A BERRY COMPOTE

PROFITEROLES AU CHOCOLAT
HOME MADE CHOUX PASTRY PROFITEROLES, FILLED WITH VANILLA ICE CREAM, TOPPED WITH HOT CHOCOLATE SAUCE, FINISHED WITH CRISPY ALMOND FLAKES

FROMAGE
LE DAUPHIN, DECADENT SOFT RIPENED, SILKY DOUBLE CREAM COW’S CHEESE FROM RHONE VALLEY, FRANCE AND SAINT AGUR CREAMY AND RICH BLUE COW’S CHEESE FROM AUVERGNE, FRANCE SERVED WITH CARAMALISED PEAR, WALNUTS AND BAGUETTE