FUNCTION MENU 3 ~ $99
ENTRÉES
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
ST-JACQUES
SEARED AND CARAMELISED SHARK BAY SCALLOPS, SERVED WITH A BUTTERNUT PUMPKIN & FRENCH VADOUVAN CURRY MOUSSELINE, BRAISED GARDEN PEAS & CARRAMALISED SHALLOTS, CRIPSY ALMONDS, & BABY HERBS FINISHED WITH A SILKY PASTIS AND WHITE WINE SAUCE GF
TARTE AUX OIGNONS CARAMÉLISÉS
BALSAMIC AND THYME GLAZED ONION TARTE TATIN, SERVED WITH A BEETROOT MOUSSE, ROASTED BEETROOTS, HAZELNUT CRUMB, PICKLED BABY BEETS, SWISS CHARD LEAVES, BASIL OIL AND FINISHED WITH FRESH GOATS CHEESE V
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
ESCARGOTS DE BOURGOGNE
CLASSIC BURGUNDY SNAILS COOKED IN THEIR SHELLS SERVED WITH A GARLIC AND HERB BUTTER GF
MAIN COURSES
POISSON DU JOUR
FRESH FISH OF THE DAY
CARRÉ D’AGNEAU À LA PROVENÇALE
ROASTED AND MARINATED AMELIA PARK RACK OF LAMB SERVED PINK, WITH A MEDITERRANEAN CAULIFLOWER STYLE COUS COUS COOKED WITH CUMIN & MINT BUTTER & A POMMEGRANITE RELISH, FINISHED WITH SAUTEED GREENS & A RICH RED WINE AND ROSEMARY 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
FILET DE BŒUF
TENDER HARVEY FILLET OF BEEF COOKED TO YOUR LIKING, SERVED WITH A CREAMY PARISIAN POMME PUREE, SAUTEED GREENS 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
DESSERTS
FONDANT AU CHOCOLAT
HOT BAKED ‘WEISS’ DARK CHOCOLATE LAVA CAKE, WITH A RICH LIQUID CENTRE, SERVED WITH VANILLA BEAN ICE-CREAM, SALTED CARAMEL SAUCE AND POURING CREME ANGLAISE
CRÈME BRÛLÉE À LA VANILLE MAISON
CLASSIC VANILLA CRÈME BRULÉE GF
TARTE AU CITRON
HOME-BAKED FRENCH CLASSIC LEMON TART, TOPPED WITH CHANTILLY CREAM, SERVED WITH MANGO AND PASSION FRUIT COULIS AND A BERRY COMPOTE
COUPE GLACÉE
CHEZ PIERRE’S SELECTION OF REFRESHING ICE-CREAM AND SORBETS, SERVED WITH A BERRY COMPOTE, FRESH BERRIES, WHIPPED CREAM, FINISHED WITH COULIS AND A RASPBERRY MACAROON
