Regional Menu ~ $65 per Person

Regional Menu ~ $65 per Person

Taste of Spring
$65 per Person
(Available Tuesday to Friday)


Week 1 ⚜ 22/9/2020
Limoges- novelle-Aquitaine

AMUSE BOUCHE

TART D ‘ASPERGES AUX CREVETTES, SEARED EXMOUTH TIGER PRAWNS, SERVED ON A LEEK & ASPARAGUS PUFF PASTRY TARTLET FINISHED WITH A PARSLEY COULIS, CHERRY TOMATOES, SPINACH & A HOLLANDAISE SAUCE

SORBET

JOUE DE BOEUF A LA PROVENCALE, SLOWLY BRAISED PROVENÇAL STYLE TOMATO & red wine BEEF CHEEKS, SERVED WITH A SOFT SILKY PARMESAN & PAPRIKA POLENTA, finished with baby glazed vegetables & a reduced tomato braised sauce

FONDANT AU CHOCOLAT, HOT BAKED BELGIUM DARK CHOCOLATE LAVA CAKE, WITH A RICH LIQUID CENTRE, SERVED WITH CREAMY VANILLA BEAN ICE-CREAM, SALTED CARAMEL SAUCE AND POURING CREME ANGLAISE


Week 2 ⚜ 29/9/2020
Caen- Normandy

AMUSE BOUCHE

FILET DE POISSON, FRESH FILLET OF PINK SNAPPER, BUTTER SEARED & SERVED ON A BED OF CAULIFLOWER & TRUFFLE MOUSSE ACCOMPANIED BY SAUTÉED GREEN PEAS, VONGOLE CLAMS, CRISPY PANCETTA & FINISHED WITH A PASTIS & DILL SAUCE

SORBET

FILET DE VEAU, MARINATED & OVEN ROASTED TENDER FILLET OF VEAL, SERVED ON A WILD MUSHROOM & PARMESAN RISOTTO, FINISHED WITH CHARRED ASPARAGUS & A MADEIRA & RED WINE SAUCE

NOUGATINE, HOMEMADE CLASSIC CREAMY ALMOND AND CARAMEL PARFAIT STYLE ICE CREAM SERVED WITH MACAROONS AND FRESH BERRIES


Week 3 ⚜ 6/10/2020
Nantes- Pays-de-la-loire

AMUSE BOUCHE

ST-JACQUES, PLUMP SHARK BAY SEARED & CARAMELISED SCALLOPS ACCOMPANIED BY VEAL & CHICKEN BOUDIN BLANC SAUSAGE SERVED WITH A SWEETCORN & BASIL PUREE, SAUTÉED GREEN LEGUMES, SHAVED RADISH & FINISHED WITH A BEURRE BLANC SAUCE

SORBET

CROUPE D’AGNEAU ROTI PROVENÇAL, ROASTED & MARINATED TENDER AMELIA PARK LAMB, SERVED WITH A PROVENÇAL RATATOUILLE & SAUTÉED LYONNAISE STYLE POTATO, GRILLED COURGETTE & FINISHED WITH, BLACK OLIVE DUST & A ROSEMARY RED WINE JUS

ASSIETTE GOURMANDE, A SELECTION OF THE PETIT DESSERTS MADE IN HOUSE BY OUR PASTRY CHEF

WILD BERRY TART -CAFÉ ÉCLAIR -DARK CHOCOLATE & HAZELNUT ENTREMET GateauxE


Week 4 ⚜ 13/10/2020
Annecy Rhone-Alps

AMUSE BOUCHE

SALMON CONFIT, SLOW CONFIT SALMON FILLET, SERVED WITH A PEA PUREE & a fricassee of SAUTÉED GNOCCHI, KALE & WILD MUSHROOMS FINISHED WITH A CLASSIC BERCY SAUCE

SORBET

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

STRAWBERRY ROMANOFF, FRESH MARINATED LIQUEUR STRAWBERRIES & BLUEBERRIES SERVED IN A HOME-MADE CRISPY BRANDY BASKET FINISHED WITH RASPBERRY ICE CREAM AND A COINTREAU AND STRAWBERRY MOUSSELINE


Week 5 ⚜ 20/10/2020
Paris

AMUSE BOUCHE

PORC BRAISE, SLOW BRAISED PORK BELLY, SERVED ON A BUTTERNUT PUMPKIN, CHORIZO & PARMESAN RISOTTO, CHARGRILLED BRUSEL SPROUTS & FINISHED WITH A LIGHT PORK & MADEIRA JUS

Sorbet

FILLET DE BOEUF SAUCE CHAMPIGNON, TENDER ROASTED HARVEY FILLET OF BEEF, SERVED WITH A SWEET POTATO MASH, FRENCH FIRES, GARLIC FRENCH BEANS & FINISHED WITH A CREAMY MUSHROOM & COGNAC SAUCE

CRÈME CARAMEL, CLASSIC SOFT & CREAMY CRÈME CARAMEL SERVED WITH CHANTILLY CREAM, caramel sauce & FRESH SPRING BERRIES