CANARD SAUCE À L’ORANGE - Half Duck cooked two ways, Seared Duck Breast & Slow Confit Duck Leg, served with a garlic & herb dauphinoise potato, celeriac puree & baby glazed carrots finished with a gra $42.00
SALAMANDRE POIRE WILLIAMS $22.00
SOUPE À L’OIGNON - French Onion Soup, served with a gruyere crouton $16.00
DÉLICE AU CITRON - Lemon Short crust pastry, topped with a fresh lemon mousse, lemon curd, strawberry jelly, coulis, popping sugar finished with meringue & summer fruits $16.00
FOIE GRAS DE CANARD - Seared Duck Liver Foie Gras & Foie Gras Terrine, served with poached rhubarb & confit shallots finished with a mustard seed sauce & toasted brioche $36.00