Function Menu 3 ~ $89

Function Menu 3 ~ $89

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 SLOW BRAISED RED CABBAGE COMPOTE, CREAMY WINTER PARSNIP MOUSSE AND ASPARAGUS FINISHED WITH A RED WINE, BUTTER AND PASTIS SAUCE 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

SALADE DE TOMATES À LA MOZZARELLA
SUMMER TOMATO AND BUFFALO MOZZARELLA SALAD, AN ASSORTMENT OF HEIRLOOM TOMATOES, CHERRY TOMATOES, BUFFALO MOZZARELLA AND FRESH BASIL, SERVED WITH FRESH HERBS, BALSAMIC REDUCTION, AND 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 PROVENCAL TOMATO RATATOUILLE, SAUTEED HICKORY SMOKED CHAT POTATOES, BROCCOLINI, OLIVE POWDER AND A ROSEMARY JUS GF

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

FILET DE BŒUF
TENDER HARVEY FILLET OF BEEF SERVED WITH CREAMY POMME PUREE, GLAZED ASPARAGUS AND FINISHED WITH A CLASSIC CREAMY GREEN PEPPERCORN AND CONGAC 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


DESSERTS

FONDANT AU CHOCOLAT
HOT BAKED ‘WEISS’ DARK CHOCOLATÉ LAVA CAKE, WITH A RICH LIQUID CENTRE, SERVED WITH VANILLA BEAN ICE-CREAM, SALTED CARAMEL SAUCE AND POURING CRÈME 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 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


Function Menu 1 ~ $69 ⚜ Function Menu 2 ~ $79