AMUSE BOUCHE
CREAM OF WILD MUSHROOM, TRUFFLE AND PARMESAN VELOUTÉ

FRESH BAGUETTE AND FRENCH SALTED ISIGNY BUTTER

ENTRÉE

RISOTTO DE FRUIT DE MER
GRILLED EXMOUTH PRAWNS & SHARK BAY SCALLOPS SERVED ON A SILKY PUMPKIN, PARMESAN AND PANCETTA RISOTTO, ACCOMPANIED BY SAUTEED ASPARAGUS, SHAVED PARMESAN AND FINISHED WITH A PASTIS AND WHITE WINE VELOUTÉ

MAIN COURSE

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, BUTTER, SAUTÉED VEAL AND CHICKEN BOUDIN BLANC AND ORANGE GLAZED BABY HEIRLOOM CARROTS, AND FINISHED WITH A CLASSIC ORANGE AND GRAND MARNIER SAUCE

DESSERT

PARIS BREST
A TRADITIONAL FRENCH PASTRY MADE OF CHOUX PASTRY, FILLED WITH A RASPBERRY CUSTARD DIPLOMAT AND WHIPPED CREAM, SERVED WITH BERRY COULIS AND FRESH SUMMER BERRIES
THIS DESSERT IS NAMED AFTER THE FAMOUS PARIS–BREST BICYCLE RACE

LOVE IS IN THE AIR AT CHEZ PIERRE
BON APPÉTIT