FUNCTION MENU 2 ~ $89
ENTRÉES
ESCARGOTS DE BOURGOGNE
SIX CLASSIC BURGUNDY SNAILS COOKED IN THEIR SHELLS AND SERVED WITH A GARLIC & HERB BUTTER GF
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
GAMBAS A LA PLANCHA
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
PÂTÉ MAISON
HOME-MADE CHICKEN LIVER, PEPPERCORN AND COGNAC PATE, SERVED WITH PORK RILLETTES, SPICED FRENCH GHERKINS, SPICED SEASONAL CHUTNEY, AND CARAMELISED RED ONION COMPOTE
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
MAIN COURSES
FILET DE BŒUF
TENDER HARVEY FILLET OF BEEF SERVED WITH CREAMY POMME PUREE, GREEN VEGETABLES AND FINISHED WITH A CREAMY GREEN PEPPERCORN AND COGNAC SAUCE GF
POULET A LA FERME
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
CONFIT DE CANARD, SAUCE À L’ORANGE
SALTED AND CONFIT DUCK LEG, SLOWLY COOKED IN DUCK FAT OVER 6 HOURS AND SERVED WITH A CREAMY POMME PUREE, VEAL SAUSAGE BOUDIN BLANC, HONEY GLAZED CARROTS, FINISHED WITH A CLASSIC ORANGE AND GRAND MARNIER SAUCE GF
BOEUF BOURGUIGNON
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
POISSON DU JOUR
FRESH FISH OF THE DAY
DESSERT
VANILLA CRÈME BRULÉE
CLASSIC VANILLA CRÈME BRULÉE GF
TARTE AU CITRON
HOME-BAKED FRENCH CLASSIC LEMON TART, TOPPED WITH CHANTILLY CREAM AND SERVED WITH MANGO & PASSION FRUIT COULIS AND A BERRY COMPOTE
PEANUT DELIGHT ENTREMET
A CREAMY SNICKERS INSPIRED FRENCH GÂTEAUX, ON A BASE OF CHOCOLATÉ BISCUIT, LAYERED WITH A BAILEYS & KAHLUA GANACHE, BROWN BUTTER CAKE & TOPPED WITH A PEANUT BUTTER, CHOCOLATE MOUSELINE & CARAMEL GLAZE FINISHED WITH A PRALINE CREME ANGLAISE, CRISPY PEANUTS & HAZELNUT GELATO
