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 TRIO OF WINTER PUMPKIN; PUMPKIN & CUMIN MOUSSE, PICKLED BUTTERNUT & A FRICASSEE OF PUMPKIN FINISHED WITH A HAZELNUT CRUMBLE, WHITE WINE SAUCE AND BABY HERBS GF
GAMBAS
PAN-SEARED, MARINATED EXMOUTH TIGER PRAWNS, SERVED WITH A RICH & EARTHY JERUSALEM ARTICHOKE PUREE & ROASTED ARTICHOKE, FINISHED WITH ARTICHOKE CHIPS, BABY HERBS & A LIGHT PASTIS & DILL SAUCE GF
PAVÉ DE CHAMPIGNON
KING OYSTER ASSIETTE, SAUTEED WHOLE KING OYSTER MUSHROOM, SERVED ON A BED OF CREAMY MUSHROOM & TRUFFLE SAUCE & WITH SAUTEED SPINACH & PINENUTS, FINISHED WITH SHAVED PARMESAN 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 RACK OF LAMB SERVED PINK, WITH A CLASSIC PROVENÇAL RATATOUILLE, CAULIFLOWER MOUSSELINE, CONFIT CHERRY TOMATOES, BLACK OLIVE POWDER, BUTTERED BROCCOLINI AND 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 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 BALLOTINE, SLOW COOKED CHICKEN BREAST, FILLED WITH A TRUFFLE MOUSSELINE, WRAPPED WITH PANCETTA, SERVED WITH AN EARTHY WILD MUSHROOM AND PARMESAN RISOTTO, BRANDY GLAZED SHITAKE, MUSHROOM PUREE, FINISHED WITH A LIGHT TRUFFLE SAUCE
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
