FUNCTION MENU 2 ~ $79
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 WITH FROMAGE UNDER THE GRILL
GAMBAS A LA PROVENCAL
PAN-SEARED & MARINATED EXMOUTH TIGER PRAWNS, SERVED WITH AN SPICED EGGPLANT CAVIAR & A FRESH MEDITERRANEAN FRICASSEE OF ZUCCHINI, CAPSICUM, BASIL & TOMATOES FINISHED WITH BUTTERED ASPARAGUS, BABY HERBS & A LIGHT PASTIS & DILL 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 & CONGAC SAUCE GF
BALLOTINE DE POULET ET LAPIN
CHICKEN BREAST & BRAISED RABBIT BALLOTINE, SLOW COOKED CHICKEN BREAST, FILLED WITH A TRUFFLE & BALDIVIS RABBIT MOUSSELINE, WRAPPED WITH PANCETTA, SERVED WITH AN EARTHY WILD MUSHROOM AND PARMESAN RISOTTO, BRANDY GLAZED SHITAKE, MUSHROOM PUREE, FINISHED WITH A LIGHT RED WINE 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
PORC BRAISE DEUX FACON
PORK TWO WAYS, SLOW BRAISED CRIPSY SKIN PORK BELLY & A CROQUETTE OF PORK, SAGE, POTATO & PARMESAN; SERVED WITH BRAISED RED CABBGE COMPOTE, HONEY GLAZED CARROTS & A FENNEL & APPLE PUREE FINSIHED WITH A PORT JUS
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 POIRE ET CHOCOLAT NOIR
PARISEN WINTER GATEAU OF FIVE INTRICATE LAYERS. A CRISPY JACONDE BISCUIT AND FEUILLETINE BASE, WHITE CHOCOLATE AND CONFIT PEAR GANACHE, CHOCOLATE BAVAROIS AND A POIRE WILLIAM MOUSSE THEN TOPPED WITH A CHOCOLATE GLAZE FINISHED WITH A WHITE CHOCOLATE ICE CREAM AND CARAMEL SAUCE
