Menu Dégustation

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AMUSE-BOUCHE

PRÉSSÉ DE VOLAILLE & FOIE GRAS, GELÉE DE PORTO & PÊCHES AIGRE DOUCE

Terrine of chicken and ‘foie gras’, port jelly, sweet and sour peaches, green beans

*Pacherenc-du-vic-bilh 2006 Sud-Ouest   

NAGE DE LANGOUSTINES & NOIX DE SAINT JACQUES

Pan-fried scallops and warm scampi nage, peas and broad beans, preserved tomato

* Reserve de La Chèvre Noire Chardonnay 2008 Bourgogne

GRANITÉ DE VIN DE NOIX

Red wine ’granité’ walnut flavour

RÔTI  DE MAGRET DE CANARD SAUCE MYRTILLES

Roasted duck breast, blueberry sauce, crushed peas, cherry tomato confit, crispy red onions

* Château d’Aydie 2008 Madiran

PETIT BRIE TRUFFÉ

Warm truffled brie with flambéed apple in Calvados

ASSORTIMENT DE DESSERTS

A selection of 3 desserts

*Domaine du Mas Blanc, Banyuls Rouge

PRUNEAU À L’ARMAGNAC

A shot glass of prune marinated in flavoured Armagnac

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*Wine matching $45 per person

This menu is designed to be taken by the entire table