ENTREE:

NOIX DE ST JACQUES - Ocean wild caught scallops from Canada ...
Sliced raw then denaturated with lemon juice and salt, then served on sauce gribiche with diced tomato GF 23
or
Seared in olive oil, served with smoked salmon, lemon mayonnaise and diced mango GF 25
BOEUF TARTARE – High country filet, free range egg yolk, cornichons, brown onion, Dijon mustard, caper berries & warm butter toast fingers 24
SOUFFLÉ – Blue swimmer crab double baked soufflé with Finnish seafood soup V 26
OMELETTE – French Brie and chives served with sauce gribiche and greens doused in classic French dressing GF V 19

PRINCIPAUX:

CANARD - all served on Paris ‘smash’
CUMBERLAND – Double roasted duck breast with a sauce of red currant, mustard, cranberry, orange zest and jus GF 40
TRUFFE - Slow roasted confit duck leg, Swiss Brown mushrooms loaded with black truffle and vegetable nage GF 41
POIVRE - Roasted breast with cracked black pepper, flamed in brandy with a cream sauce GF 40
CITRON - Confit leg with a sweet and lightly spiced braised red cabbage and citron / toffee sauce GF 40

PLUS

FILET– Prime high country Black Angus eye fillet[200g] pan seared to order served with roasted kipflers and truffle butter GF 46
POISSON FUSION – Poached fish filet with a mild sesame and soy baste with Choy and Kipflers served with the poaching liquor GF 39
RIZ – Carnaroli risotto with Sauté Swiss brown mushrooms, loaded with diced tomato, celery, cashews and vegetable nage GF V 28
CREVETTES - Sauteed prawns and sliced fennel over fine linguine in a crayfish and tomato sauce 39

LE ADDITIONS

SALAD - Green leaf salad with French dressing GF V 8
PAIN – House made sesame encrusted bread with truffle butter V 8
LÉGUMES – Steamed vegetables with buttered almonds and fresh house grown rosemary GF V 9
CHAMPIGNONS – Swiss brown mushrooms sauté with herbs and butter GF V 11

FROMAGE

Please see the mirror for today’s selection. Order before dinner to bring it to room temperature.

DESSERT

BRULÉE – Traditional vanillé bean crème brulée V GF 15
OMENA PIIRAKKA - Finnish apple tart , cloudberry ice cream V 17
AFFOGATO – Espresso, liquor of choice and vanilla bean ice cream V GF 16
CRÊPE - Crepes with seasonal marinated berries, liquor and pouring cream V 18

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