ENTRÉES

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

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

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

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

MAINS

FILET DE BŒUF
TENDER HARVEY FILLET OF BEEF SERVED WITH CREAMY POMME PUREE, GREEN VEGETABLES AND FINISHED WITH A CREAMY GREEN PEPPERCORN & CONGAC SAUCE GF

CARRÉ D’AGNEAU À LA PROVENÇALE
ROASTED AND MARINATED AMLEIA PARK RACK OF LAMB SERVED PINK, WITH A CLASSIC PROVENÇAL RATATOUILLE, POMME PUREE, BUTTERED BROCALINI & FINISHED WITH A RICH ROSEMARY JUS GF

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

POITRINE DE POULET
TRUFFLE INFUSED AND BUTTER ROASTED CHICKEN BREAST SERVED WITH AN EARTHY WILD MUSHROOM AND PARMESAN RISOTTO, SAUTÉED GREENS, FINISHED WITH A CREAMY SAUCE SUPREME

POISSON DU JOUR
FRESH FISH OF THE DAY

DESSERTS

VANILLA CRÈME BRULÉE
CLASSIC VANILLA CRÈME BRULEE GF

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

PROFITEROLES A LA VANILLE
HOMEMADE CHOUX PASTRY PROFITEROLES, FILLED WITH CREAMY VANILLA BEAN ICE-CREAM ON A BED OF CRÈME ANGLAISE & TOPPED WITH A HOT RICH DARK CHOCOLATE SAUCE FINISHED WITH CRISPY TOASTED ALMONDS

FROMAGE
LE DAUPHIN DECADENT SOFT RIPENED, SILKY DOUBLE CREAM COW’S CHEESE FROM RHONE VALLEY, FRANCE, AND SEMI-HARD, MATURED MOUNTAIN COW’S CHEESE FROM COMTÉ, FRANCE SERVED WITH CARAMELISED PEAR AND BAGUETTE

LOVE IS IN THE AIR AT CHEZ PIERRE
BON APPÉTIT