AMUSE BOUCHE

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

ST-JACQUES
SEARED AND CARAMELISED SHARK BAY SCALLOPS, SERVED WITH A TRIO OF HEIRLOOM CARROTS: ROASTED HEIRLOOM BABY CARROTS, CARROT AND CARDAMOM MOUSSELINE AND PICKLED CARROTS, FINISHED WITH A HAZELNUT CRUMBLE AND BABY HERB GF

SORBET

BALLOTINE DE POULET
CHICKEN BREAST BALLOTINE, SLOW COOKED CHICKEN BREAST, FILLED WITH A PISTACHIO MOUSSELINE AND WRAPPED WITH PANCETTA, SERVED WITH A SAFFRON, PARMESAN AND FRESH SPRING HERB RISOTTO, SAUTEED BROCCOLINI AND FINISHED WITH A LIGHT PORT JUS

CARRÉ D’AGNEAU À LA PROVENÇALE
ROASTED AND MARINATED RACK OF LAMB SERVED PINK, WITH A SLOW COOKED TOMATO AND OREGANO COMPOTE, POTATO, GLAZED BABY CARROTS AND BROCCOLI FINISHED WITH A RICH ROSEMARY JUS

FROMAGE/CHEESE
LE DAUPHIN, ROQUEFORT AND LA PETIT MARCEL COMTE SERVED WITH FRESH BAGUETTE, PORT RAISINS, WALNUTS, AND CARAMELISED PEARS

ASSIETTE DE DESSERT DEGUSTATION
A SELECTION OF CHEZ PIERRE FAVORITE DESSERTS