Entrées

SOUPE À L’OIGNON
TRADITIONAL AND RICH FRENCH ONION SOUP, GRATINÉE WITH GRUYÈRE CROUTONS

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

CRÊPES AUX FRUITS DE MER
SEAFOOD CRÊPE, FILLED WITH FRESH LOCAL PRAWNS, SCALLOPS, FISH, LEEKS, FENNEL AND MUSHROOMS IN A DILL & LIME ZEST MORNAY SAUCE ENCASED IN A SAVOURY CRÊPE TOPPED WITH A LIGHT BERCY SAUCE, SPINACH AND GRATINÉE WITH FROMAGE UNDER THE GRILL

ESCARGOTS DE BOURGOGNE
SIX CLASSIC BURGUNDY SNAILS COOKED IN THEIR SHELLS AND SERVED WITH A GARLIC AND HERB BUTTER

PATE MAISON
HOME-MADE CHICKEN LIVER, PEPPERCORN, AND COGNAC PATE, SERVED WITH PORK RILLETTES, SPICED FRENCH GHERKINS, SPICED CRANBERRY CHUTNEY AND CARAMELISED RED ONION COMPOTE

Main Courses

POISSON DU JOUR
FRESH FISH OF THE DAY

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, BUTTER AND ORANGE GLAZED BABY HEIRLOOM CARROTS, AND FINISHED WITH A CLASSIC ORANGE SAUCE

NOISETTE D’AGNEAU RÔTI
TENDER RUMP OF LAMB, SERVED PINK, MARINATED AND ROASTED SERVED WITH CREAMY POMME PUREE, RATATOUILLE, BABY VEGETABLES & FINISHED WITH PORT & ROSEMARY JUS

POITRINE DE POULET
TENDER TRUFFLE INFUSED CHICKEN BREAST, OVEN ROASTED & SERVED WITH AN EARTHY WILD MUSHROOM & PARMESAN RISOTTO, GLAZED BABY VEGETABLES & FINISHED WITH A LIGHT MADEIRA JUS

Desserts

TARTE AU CITRON
HOME-BAKED FRENCH CLASSIC LEMON TART, TOPPED WITH CHANTILLY CREAM & SERVED WITH
MANGO AND PASSION FRUIT COULIS & A BERRY COMPOTE

CRÈME BRÛLÉE À LA VANILLE MAISON
CLASSIC VANILLA CRÈME BRULEE

COUPE GLACEE
CHEZ PIERRE’S SELECTION OF REFRESHING ICE-CREAM AND SORBETS, SERVED WITH A BERRY COMPOTE, FRESH BERRIES, WHIPPED CREAM & FINISHED WITH COULIS

FROMAGE
LE DAUPHIN, DECADENT SOFT RIPENED, SILKY DOUBLE CREAM COW’S CHEESE FROM RHONE VALLEY, FRANCE & SAINT AGUR CREAMY AND RICH BLUE COW’S CHEESE FROM AUVERGNE, FRANCE SERVED WITH CARAMALISED PEAR, WALNUTS & BAGUETTE