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ARIAS ET ENSEMBLES
Served
complete with potatoes and vegetables. |
|
Boeuf
Bourguignon
Organic
beef braised in herbed red wine with lardons, mushroom onions
and seasonal vegetables. |
$30.00 |
|
Sein
de canard avec la sauce orange
Roasted
organic duck breast, with orange and Grand Marnier sauce. |
$36.00 |
|
La
langouste avec la sauce Bernaise
Whole NZ
Karitane crayfish Bernaise, with watercress salad and grapefruit
dressing |
$50.00 |
|
L'égouttoir d'agneau Provecal
Organic
Lamb Rump with sauce ratatouille. |
$36.50 |
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Poisson Meuniere du jour
Fresh
fish lightly floured and panfried in butter. Served with a trio
of classic sauces. |
$32.50 |
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Pate
de Porc
Pate of
pork fillet with Calvados sauce and apple salsa. |
$32.50 |
|
Venaison de daim avec la sauce d'airelle Mamaku.
Denver
leg of Venison sautéed and roasted rare with a port wine, and
blueberry sauce. |
$36.00 |
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FINALE
Dessert
$15.50
Each day chef creates a
selection of summer desserts, served as Petite Fours. |
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Cheeseboard $15.50
NZ
vintage Cheddar and Kikorangi Blue served with croutons,
blueberry chutney, dried fruit and nuts.
To
intensify the experience, ask about our selection of dessert
wines and Ports. |
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ENCORE
If
you wish to linger a little longer we invite you to try our
coffee, and select from our range of cognacs, ports or liqueurs. |