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
ST-JACQUES
SEARED AND CARAMELISED SHARK BAY SCALLOPS, SERVED WITH A TRIO OF HEIRLOOM CARROTS: ROASTED HEIRLOOM BABY CARROTS, CARROT AND CARDAMOM MOUSSELINE AND PICKLED CARROTS, FINISHED WITH A HAZELNUT CRUMBLE AND BABY HERB GF
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
SALADE DE TOMATES À LA MOZZARELLA
TOMATO AND BUFFALO MOZZARELLA SALAD, AN ASSORTMENT OF HEIRLOOM TOMATOES, CHERRY TOMATOES, BUFFALO MOZZARELLA AND FRESH BASIL, SERVED WITH FRESH HERBS, BALSAMIC REDUCTION AND BASIL INFUSED OLIO BELLO EXTRA VIRGIN OLIVE OIL. V GF
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
ONE DOZEN CLASSIC BURGUNDY SNAILS COOKED IN THEIR SHELLS AND SERVED WITH GARLIC AND HERB BUTTER (GF)
MAINS
POISSON DU JOUR
FRESH FISH OF THE DAY
CARRÉ D’AGNEAU À LA PROVENÇALE
ROASTED AND MARINATED RACK OF LAMB SERVED PINK, WITH A SLOW COOKED TOMATO AND OREGANO COMPOTE, POTATO AND TRUFFLE CROQUETTE, GLAZED BABY CARROTS AND BROCCOLI FINISHED WITH A RICH ROSEMARY JUS
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 AND FRESH BUTTERED ASPARAGUS FINISHED WITH A CLASSIC ORANGE AND GRAND MARNIER SAUCE AND ORANGE DUST GF
FILET DE BŒUF
TENDER HARVEY FILLET OF BEEF COOKED TO YOUR LIKING, SERVED WITH A CREAMY PARISIAN POMME PUREE, SAUTEED GREENS AND FINSIHED WITH A CREAMY GREEN PEPPERCORN AND COGNAC 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)
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 BRULEE (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 GLACEE
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
