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
SAUTEED SHARK BAY TIGER PRAWNS, SERVED WITH A FRICASSEE OF BUTTERNUT PUMPKIN AND SPRING ONION, CREAMY CAULIFLOWER MOUSSELINE, CRISPY KUMERA CHIPS AND FRESH BABY HERBS FINISHED WITH A DELICATE SAFFRON AND CINZANO SAUCE GF
ST-JACQUES
SEARED AND CARAMELISED SHARK BAY SCALLOPS, SERVED WITH A SAUTÉED VEAL AND PORK SAUSAGE, SWEET POTATO AND ROSEMARY PUREE, CRISPY BROCCOLINI HEADS, BABY HERBS AND FINISHED WITH A SILKY PASTIS AND WHITE WINE SAUCE 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
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 CLASSIC PROVENÇAL RATATOUILLE, DUCK FAT POTATOES, GRILLED COURGETTES AND FINISHED WITH A KALAMATA OLIVE 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
CHICKEN BREAST AND MUSHROOM BALLOTINE, SLOW COOKED CHICKEN BREAST, FILLED WITH A TRUFFLE AND MUSHROOM MOUSSELINE, WRAPPED WITH PANCETTA, SERVED WITH AN EARTHY WILD MUSHROOM AND PARMESAN RISOTTO, BRANDY GLAZED SHITAKE, MUSHROOM PUREE, FINISHED WITH A LIGHT CREAMY SAUCE SUPREME 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
