AMUSE BOUCHE
WILD MUSHROOM VOLUTE, SERVED WITH FRENCH BAGUETTE AND ISIGNY BUTTER
ENTRÉE
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
OR
PÂTÉ MAISON
HOME-MADE CHICKEN LIVER, PEPPERCORN, AND COGNAC PATE, SERVED WITH PORK RILLETTES, SPICED FRENCH GHERKINS, SPICED CRANBERRY CHUTNEY AND CARAMELISED RED ONION COMPOTE
MAINS
CONFIT DE CANARD, SAUCE A L’ORANGE
SALTED AND CONFIT DUCK LEG, SLOWLY COOKED IN DUCK FAT OVER 8 HOURS AND SERVED WITH CREAMY POMME PUREE, BUTTER AND ORANGE GLAZED BABY HEIRLOOM CARROTS, AND FINISHED WITH A CLASSIC ORANGE AND GRAND MARNIER SAUCE
OR
FILET DE BŒUF
TENDER HARVEY FILLET OF BEEF SERVED WITH CREAMY POMME PUREE, SAUTÉED GREEN VEGETABLES, AND FINISHED WITH A CREAMY GREEN PEPPERCORN & COGNAC SAUCE
OR
POISSON DU JOUR
FRESH FISH OF THE DAY
DESSERT
PARIS BREST
A TRADITIONAL FRENCH PASTRY MADE OF CHOUX PASTRY, FILLED WITH A SALTED CARAMEL, HAZELNUT CRÈME & PRALINE WHIPPED CREAM SERVED WITH CHOCOLATE CRISPS & ICING SUGAR THIS DESSERT IS NAMED AFTER THE FAMOUS PARIS–BREST BICYCLE RACE
INCLUDES COFFEE OR TEA