Confit pork belly, black pudding, apple and calvados |
Crispy skin pork rib eye, sauce charcutiere, duck fat potatoes and lardoons |
Balantine of chicken, truffled cream, corn and pasan of vegetables |
Free-range grain fed chicken breast, buttered fetta and wild mushrooms |
Coq au vin with pomme puree |
Tarragon chicken ratatouille |
Grilled snapper with carrot, coriander puree and salad of fennel, baby beets and blood orange |
Red mullet with sautéed potatoes and tarragon dressing |
Grilled dory with Jerusalem artichokes, brussels sprouts, Parisian potatoes and pan juices |
Grilled salmon, seasonal spring vegetables and shallot vinaigrette |
Lamb galette with roasted cutlet, green pea puree and baby carrots |
Roasted lamb rump with pumpkin, Jerusalem artichoke risotto and gremoulade |
Roasted lamb rump with eggplant, caviar and yellow pepper puree |
Stuffed saddle of lamb, mushroom duxelle, spinach and potatoes |
Herb crusted lamb rack, grilled baby vegetables and red wine sauce |
Confit duck leg, chestnut puree and wild cherry sauce |
Twice cooked duck leg, grilled seasonal vegetables and red wine sauce |
Grilled duck Margaret, chicken mousse croquettes, carrots and Madeira sauce |
Duck breast with leg, glazed turnips, parsley puree and mustard fruits |
Roasted sirloin steak, potato gratin, spinach and red wine sauce |
Eye fillet with shallot puree, pomme ana and port jus |
Daube of beef, bourguignon garnish and pomme puree |
Herb crusted scotch fillet with sautéed potatoes and swede puree |
Twice cooked beef short ribs, carrots, glazed shallots and red wine sauce |
Terrine of grilled vegetables and sauce verde |
Pumpkin, Jerusalem artichoke risotto with fresh sage |
Eggplant parmigiana with fresh napoli sauce and pistou |
Stuffed mozzarella and potato gnocchi, with burnt butter and parmesan |
Spinach and ricotta canoli with pumpkin puree and vegetable garnish |
