ENTRÉES
ESCARGOTS DE BOURGOGNE
SIX CLASSIC BURGUNDY SNAILS COOKED IN THEIR SHELLS AND SERVED WITH A GARLIC AND 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 WI TH FROMAGE UNDER THE GRILL
GAMBAS
PAN-SEARED AND MARINATED EXMOUTH TIGER PRAWNS, SERVED WITH A FRICASSEE OF WILD MUSHROOMS, SWEET POTATO AND FRESH HERBS FINISHED WITH CRISPY SWEET POTATO CHIPS AND A SAFFRON AND PASTIS 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
MAINS
FILET DE BŒUF
TENDER HARVEY FILLET OF BEEF SERVED WITH CREAMY POMME PUREE, GREEN VEGETABLES AND FINISHED WITH A CREAMY GREEN PEPPERCORN & CONGAC SAUCE (GF)
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 (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 AND ORANGE DUST GF
BŒUF BOURGUIGNON
BEEF BURGUNDY, SLOW BRAISED TENDER BEEF CHEEKS MARINATED AND COOKED 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
DESSERTS
VANILLA CRÈME BRULÉE
CLASSIC VANILLA CRÈME BRULEE (GF)
TARTE AU CITRON
HOME-BAKED FRENCH CLASSIC LEMON TART, TOPPED WITH CHANTILLY CREAM AND SERVED WITH MANGO AND PASSION FRUIT COULIS AND A BERRY COMPOTE
ENTREMET À LA MYRTILLE
FRENCH WILD BERRY GATEAU OF FIVE INTRICATE LAYERS.
A CRISPY JACONDE BISCUIT AND FEUILLETINE BASE, WHITE CHOCOLATE AND CASSIS LIQUEUR GANACHE, TOPPED WITH A BLUEBERRY BAVAROIS AND A RASPBERRY GLAZE., FINISHED WITH FRESH BERRIES, MIXED BERRY COMPOTE, FRUIT COULIS AND STRAWBERRY SORBET
