CHEZ PIERRE RESTAURANT
A LA CARTE MENU

ENTRÉES

SOUPE À L’OIGNON ~ 29.5
TRADITIONAL, RICH FRENCH ONION SOUP, COOKED SLOWLY WITH CARAMELISED ONIONS, RED WINE, PORT AND BEEF STOCK THEN GRATINÉE WITH GRUYÈRE CROUTONS

ST-JACQUES ~ 32.5
SEARED AND CARAMELISED SHARK BAY SCALLOPS, SERVED WITH A BUTTERNUT PUMPKIN & FRENCH VADOUVAN CURRY MOUSSELINE, BRAISED GARDEN PEAS & CARRAMALISED SHALLOTS, CRIPSY ALMONDS, & BABY HERBS FINISHED WITH A SILKY PASTIS AND WHITE WINE SAUCE GF

CRÊPES AUX FRUITS DE MER ~ 29.5
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

GAMBAS A LA PLANCHA~ 30.5
SAUTEED SHARK BAY TIGER PRAWNS, ON A BED OF A CREAMY PARSNIP & SMOKED PAPRIKA PUREE & SAUTEED PARSNIP & SPRING ONION FRICASSE FINISHED WITH PARSNIP CHIPS, FRESH HERBS & A DELICATE SAFFRON AND CINZANO SAUCE GF

TARTE AUX OIGNONS CARAMÉLISÉS ~ 29.5
BALSAMIC AND THYME GLAZED ONION TARTE TATIN, SERVED WITH A BEETROOT MOUSSE, ROASTED BEETROOTS, HAZELNUT CRUMB, PICKLED BABY BEETS, SWISS CHARD LEAVES, BASIL OIL AND FINISHED WITH FRESH GOATS CHEESE V

PÂTÉ MAISON ~ 29.5
HOMEMADE CHICKEN LIVER, GREEN PEPPERCORN AND COGNAC PÂTÉ, SERVED WITH PORK RILLETTE, SPICED FRENCH GHERKINS, SPICED SEASONAL CHUTNEY AND CARAMELISED RED ONION COMPOTE, FINISHED WITH HOMEMADE TOASTED BRIOCHE
OUR HOUSE SPECIALITY

STEAK TARTARE ~ 29.5
TRADITIONAL PARISIAN BISTRO STYLE STEAK TARTARE, FINELY HAND CUT HARVEY FILLET OF BEEF, CAPERS, MUSTARD, CORNICHONS, SHALLOTS, PARSLEY, TABASCO, WORCESTERSHIRE, OLIVE OIL, VINEGAR AND QUAIL EGG YOLK, SERVED WITH GARLIC TOAST AND MIXED LEAVES
MAIN COURSE SIZE AVAILABLE

FOIE GRAS DEUX FAÇONS ~ 49.5
IMPORTED FRENCH DUCK LIVER FOIE GRAS PREPARED TWO WAYS: SEARED HOT FOIE GRAS LIVER AND FOIE GRAS TERRINE ROLLED IN PUFFED QUINOA, SERVED WITH A SPICED PEAR CHUTNEY AND SLOW POACHED PEARS FINISHED WITH A BALSAMIC AND ROSEMARY GASTRIQUE SAUCE

ESCARGOTS DE BOURGOGNE
CLASSIC BURGUNDY SNAILS COOKED IN THEIR SHELLS AND SERVED WITH A GARLIC AND HERB BUTTER GF
HALF DOZEN ~ 23.5
DOZEN ~ 38.5

CAVIAR
BLACK PEARL BELUGA CAVIAR, SERVED ON ICE WITH TRADITIONAL ACCOMPANIMENTS OF CHOPPED EGGS, CHIVES, SHALLOTS, SOUR CREAM AND BLINIS
10G – $115
30G – $265

BAGUETTE ~ 12.5 PER BASKET
IMPORTED FRENCH BAGUETTE, BAKED FRESH DAILY, SERVED WITH NORMANDY SALTED ISIGNY BUTTER

MAIN COURSES

POISSON DU JOUR ~ MP
FRESH FISH OF THE DAY

CARRÉ D'AGNEAU À LA PROVENÇALE ~ 62.5
ROASTED AND MARINATED AMELIA PARK RACK OF LAMB SERVED PINK, WITH A MEDITERRANEAN CAULIFLOWER STYLE COUS COUS COOKED WITH CUMIN & MINT BUTTER & A POMMEGRANITE RELISH, FINISHED WITH SAUTEED GREENS & A RICH RED WINE AND ROSEMARY JUS GF

CONFIT DE CANARD, SAUCE À L’ORANGE ~ 56.5
SALTED AND CONFIT DUCK LEG, SLOWLY COOKED IN DUCK FAT OVER 6 HOURS AND SERVED WITH CREAMY POMME PUREE, VEAL SAUSAGE BOUDIN BLANC, HONEY GLAZED CARROTS AND CARROT PUREE FINISHED WITH A CLASSIC ORANGE AND GRAND MARNIER GASTRIQUE SAUCE GF

FILLET DE BOEUF SAUCE AU POIVRE ~ 62.5
TENDER HARVEY FILLET OF BEEF COOKED TO YOUR LIKING, SERVED WITH CREAMY POMME PUREE, BUTTERED BROCCOLINI AND FINISHED WITH A PARISIAN CREAMY GREEN PEPPERCORN AND COGNAC SAUCE GF

POULET A LA FERME ~ 56.5
BONELESS CHICKEN MARYLAND CRISPY SKIN, PAN-SEARED SERVED WITH AN EARTHY PORCHINI MUSHROOM AND PARMESAN RISOTTO, RICH MUSHROOM & TRUFFLE PUREE, KING OYSTER MUSHROOM & FINISHED WITH A LIGHT CHICKEN & THYME JUS GF

BOEUF BOURGUIGNON ~ 55.5
BEEF BURGUNDY, TENDER BEEF CHEEKS, SLOWLY BRAISED IN RED WINE, SERVED WITH TRADITIONAL ACCOMPANIMENTS OF SAUTÉED LARDONS, SHALLOTS AND MUSHROOMS FINISHED WITH CREAMY POMME PUREE, HEIRLOOM CARROTS AND A RICH BURGUNDY WINE SAUCE GF

STEAK TARTARE ~ 56.5
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, FRENCH FRIES AND MIXED LEAVES

CHAMPIGNON FARCI ~ 52
ROASTED FARM FIELD MUSHROOM STUFFED WITH A MUSHROOM, TRUFFLE AND ALMOND DUXELLE, SERVED WITH A RICH MUSHROOM AND TRUFFLE MOUSSELINE, SAUTEED WILD MUSHROOMS, SPINACH AND TOASTED ALMONDS FINISHED WITH PERSIAN FETA, PEDRO XIMENEZ REDUCTION AND BABY HERBS GF V

SIDE DISHES

FRITES ~ FRENCH FRIES
16.5

BROCCOLINI~ SAUTEED BROCCOLINI, ROASTED ALMOND FLAKES AND SHAVED PARMESAN
18.5

PURÉE DE POMMES DE TERRE ~ CREAMY MASH POTATO
18.5

PROVENCAL RATATOUILLE
18.5

SALADE JARDINIÈRE ~ GARDEN SALAD
16.5

V ~ Vegetarian ⚜ GF ~ Gluten Free