Function Menu 2 ~ $79

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)

POULPE DE FREMANTLE
SLOW COOKED FREMANTLE OCTOPUS, MARINATED WITH SMOKED PAPRIKA, THEN PAN FRIED AND SERVED WITH A CAULIFLOWER MOUSSELINE, CRISPY POTATOES AND A FRICASSEE OF CHORIZO AND CAULIFLOWER FLORETS FINISHED WITH A SPRING ONION OIL AND CREAMY LIGHT WHITE WINE SAUCE 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

PÂTÉ MAISON
HOME-MADE CHICKEN LIVER, PEPPERCORN AND COGNAC PATE, SERVED WITH PORK RILLETTES, SPICED FRENCH GHERKINS, SPICED GRAPE 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, BABY VEGETABLES AND FINISHED WITH A CLASSIC CREAMY GREEN PEPPERCORN AND COGNAC SAUCE (GF)

CONFIT DE CANARD, SAUCE À L’ORANGE
SALTED AND CONFIT DUCK LEG, SLOWLY COOKED IN DUCK FAT OVER 8 HOURS AND SERVED WITH CREAMY POMME PUREE, SAUTÉED VEAL AND CHICKEN BOUDIN BLANC, BUTTER AND ORANGE GLAZED BABY HEIRLOOM CARROTS AND FINISHED WITH A CLASSIC ORANGE AND GRAND MARNIER SAUCE (GF)

BALLOTINE DE LAPIN
FRESH BALDIVIS RABBIT FILLED WITH A CHICKEN AND TARRAGON MOUSSELINE, WRAPPED WITH PANCETTA, SERVED WITH AN EARTHY WILD MUSHROOM AND PARMESAN RISOTTO, SAUTEED WILD MUSHROOMS, FINISHED WITH A LIGHT TRUFFLE AND TARRAGON SAUCE SUPREME GF

BŒUF BOURGUIGNON
BEEF BURGUNDY, SLOW BRAISED TENDER BEEF CHEEKS COOKED AND MARINATED 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 GF

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


Function Menu 1 ~ $69 ⚜ Function Menu 3 ~ $89