FUNCTION MENU 2 ~ $85
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 A LA PLANCHA
SAUTEED SHARK BAY TIGER PRAWNS, SERVED WITH A FRICASSEE OF BUTTERNUT PUMPKIN AND SPRING ONION, CREAMY CAULIFLOWER MOUSSELINE, CRISPY KUMERA CHIPS AND FRESH BABY HERBS FINISHED WITH 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
BALLOTINE DE POULET
CHICKEN BREAST AND MUSHROOM BALLOTINE, SLOW COOKED CHICKEN BREAST, FILLED WITH A TRUFFLE AND MUSHROOM MOUSSELINE, WRAPPED WITH PANCETTA, SERVED WITH AN EARTHY WILD MUSHROOM AND PARMESAN RISOTTO, BRANDY GLAZED SHITAKE, MUSHROOM PUREE, FINISHED WITH A LIGHT CREAMY SAUCE SUPREME 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
BOEUF BOURGUIGNON
BEEF BURGUNDY, SLOW BRAISED TENDER RED WINE BONELESS SHORT RIB OF BEEF, 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 AND PASSION FRUIT COULIS AND A BERRY COMPOTE
ENTREMET EXOTIQUE
FRENCH EXOTIC SUMMER GATEAU OF FIVE INTRICATE LAYERS. A WHITE CHOCOLATE GANACHE, MANGO BAVAROIS AND A COCONUT AND MALIBU MOUSSE THEN TOPPED WITH A PASSIONFRUIT GLAZE FINISHED WITH A PASSIONFRUIT SORBET, TOASTED COCONUT AND A MANGO COMPOTE
