FUNCTION MENU 3 ~ $95
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
PAN-SEARED & MARINATED SHARK BAY TIGER PRAWNS, SERVED WITH A CREAMED LEEK, CRAB & HERB COMPOTE, SUMMER ASPARGUS, CONFIT CHERRY TOMATOES & FRESH BABY HERBS FINIISHED WITH A SILKY PERNOD & CINZARNO SAUCE GF
ST-JACQUES
SEARED AND CARAMELISED SHARK BAY SCALLOPS, SERVED WITH A BRIGHT GREEN PEA PUREE, CRISPY LEEKS & A FRICASSEE OF PANCETTA & GARDEN PEAS, FINISHED WITH A FRAGRANT SAFFRON & NOLLY PRAT SAUCE AND BABY HERBS GF
SALADE DE TOMATES À LA MOZZARELLA
SUMMER ST TROPEZ TOMATO AND BUFFALO MOZZARELLA SALAD, AN ASSORTMENT OF HEIRLOOM TOMATOES, CHERRY TOMATOES, FRESH BUFFALO MOZZARELLA AND FRESH BASIL, SERVED WITH FRESH HERBS, BLACK OLIVE POWDER, BALSAMIC REDUCTION, HOME-MADE PESTO AND 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
MAIN COURSES
POISSON DU JOUR
FRESH FISH OF THE DAY
CARRÉ D’AGNEAU À LA PROVENÇALE
ROASTED AND MARINATED AMLEIA PARK RACK OF LAMB SERVED PINK, WITH A CLASSIC PROVENÇAL RATATOUILLE, DUCK FAT CONFIT CHAT POTATOES, BUTTERED BROCALINI & FINISHED WITH A RICH 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 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 FINISHED WITH A CREAMY GREEN PEPPERCORN AND COGNAC SAUCE GF
BALLOTINE DE POULET ET LAPIN
CHICKEN BREAST & BRAISED RABBIT BALLOTINE, SLOW COOKED CHICKEN BREAST, FILLED WITH A TRUFFLE & BALDIVIS RABBIT MOUSSELINE, WRAPPED WITH PANCETTA, SERVED WITH AN EARTHY WILD MUSHROOM AND PARMESAN RISOTTO, BRANDY GLAZED SHITAKE, MUSHROOM PUREE, FINISHED WITH A LIGHT RED WINE 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 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
