Amuse Bouche
Cream of Mushroom, Truffle and Parmesan Veloute

Fresh Baguette and French Salted Isigny Butter

Entrée

Tarte Aux Fruits De Mer
Seafood Tart, Seared Shark Bay Scallops & Grilled Exmouth Prawns Served on Crispy Puff Pastry & Leek Tartlet, Served with Spinach, Asparagus & Confit Tomatoes Finished with A Light Dill Beurre Blanc Sauce

Main Course

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, Sautéed Veal & 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 Salted Caramel, Hazelnut Crème & Praline Whipped Cream Served with Chocolate Crisps & Icing Sugar This Dessert Is Named After the Famous Paris–Brest Bicycle Race

Love is in the Air at Chez Pierre