Best of the Rest - French

- French onion soup w/ gruyère croutons
- Nicoise of charred mackerel fillet w/ quails eggs & white asparagus
- Truffled foie gras w/ rhubarb compote & toasted brioche
- Lyonnaise salad of confit duck w/ crispy bacon, quails eggs & olive tapenade
- Charred baby corn salad w/ Armagnac macerated prunes, raspberries, witlof & Dijon mustard dressing
- Warm goats Crottin de Chavignol w/ beetroot textures, sun blushed tomato pistou & sourdough tuille
- Classic beef Bourguignon
- Blanquette of veal w/ spring vegetables & langoustines
- Tournedos of beef Rossini w/ Madeira jus, foie gras & shaved truffle.
- Turbot au gratin, Lardo & candied citron crust w/ samphire, sea lettuce & crab mayonnaise
- Papillote of salmon & shellfish w/ baby fennel & preserved lemons jus de Pernod
- Herbes de Provence crusted lamb canon w/ ratatouille stack & dauphinoise potatoes
- Roasted cod, garden peas & tendrils w/ smoked pancetta & charred baby gems & white onion velouté
- Fillet de beouf w/ entrecote sauce
- Chocolate marquise (rich chocolate dessert)
- Almond frangipane tart w/ pistachios & cranberries
- Spiced vanilla & orange crème brûlée
- Warm chocolate fondant w/ salted butter & caramel sauce
- Pear & anise tart tatin w/ hazelnut praline & crème Normande
- Crème caramel w/ whipped cream

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Looking for something in particular that was not on our menu? Contact us and our chefs can create it for you.