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Soirée Gastronomique
12 avril Soirée Gastronomique Six Course Set Dinner for just 22.95 avril — juin 2016 www.lebistrotpierre.co.uk 10 ma i 14 juin Bisque de homard Lobster bisque with parmesan flûte Soupe aux jambon et pois cassé Split green pea and smoked ham soup Soupe aux champignons Creamy wild mushroom soup with chives Parfait au foie de volaille Chicken liver parfait with red onion confiture and sourdough toast Saucisse de Toulouse Soft poached egg with Toulouse sausage and a warm tomato dressing Filet de loup de mer Pan-fried fillet of sea bass with crayfish tails, steamed mussels, ratatouille, olive oil and lemon Pavé de steak au Roquefort Pan-fried Scottish pasture-fed 21 day-aged rump steak with Roquefort butter Gambas Grilled whole king prawns with brandy, garlic butter and lemon served with a shaved fennel salad and a tomato and smoked paprika aïoli – or – – or – Pavé de steak au poivre Pan-fried Scottish pasture-fed 21 day-aged rump steak with green peppercorn and brandy sauce Cassoulet d’agneau Slow-cooked shoulder of lamb with lemon, green herb and garlic butter crust served with a cassoulet of smoked bacon, flageolet beans and plum tomatoes Bœuf à la Violette de Brive Slow-cooked beef with red wine, leeks and Moutarde Violette de Brive – or – Porc aux lardons 8oz pork loin steak with crispy bacon and mint hollandaise Tarte au chocolat Chocolate and raspberry tart with raspberry sorbet Frangipane Warm baked pear and raspberry frangipane with vanilla crème fraîche and toasted pistachios Plateau de fromages Our typical rustic French cheese board Plateau de fromages Our typical rustic French cheese board Plateau de fromages Our typical rustic French cheese board Café et chocolat Freshly brewed coffee and chocolate Café et chocolat Freshly brewed coffee and chocolate Café et chocolat Freshly brewed coffee and chocolate 26 avril 24 ma i 28 juin Pain perdu brioché French-style bread and butter pudding with warm spiced blackberry compôte, served with vanilla ice cream Soupe à l’oignon French onion soup with Gruyère croûtons Soupe aux tomates et poivrons Roasted tomato and red pepper soup with thyme and crème fraîche Soupe au choux fleur Cauliflower soup with parmesan St. Marcellin Baked St. Marcellin cheese (mild, creamy and nutty flavoured cheese from Isère, in the Rhône-Alpes region) with red onion confiture and sourdough toast Noix de St. Jacques Pan-fried scallops with Alsace bacon and hazelnut butter Fromage de chèvre Deep-fried goats’ cheese with frisée salad and spiced tomato chutney Médaillons de bœuf Roasted medallions of Scottish pasture-fed 21 day-aged rump steak (served pink) with roasted garlic and herb butter – or – Confit de canard Duck leg confit from the Perigord region of France, with Lyonnaise potatoes, caramelised shallots, grilled French beans and blackberry jus Gâteau au caramel Warm sticky toffee pudding with vanilla ice cream Bavette aux champignons Pan-fried Scottish pasture-fed 21 day-aged bavette steak with mushroom and shallot sauce – or – Saumon sauce vierge Seared peppered salmon with sauce vierge, olive oil and lemon Tarte au citron Caramelised lemon tart with raspberry sorbet Médaillons de bœuf Roasted medallions of Scottish pasture-fed 21 day-aged rump steak (served pink) with roasted garlic and herb butter – or – Poulet à la moutarde Roasted chicken breast with thyme, Dijon mustard and sautéed Stornaway black pudding Méli mélo de fraises et meringue Strawberry ice cream with fresh strawberries, crushed meringue, soft marshmallows, pistachios, strawberry coulis and crème Chantilly Plateau de fromages Our typical rustic French cheese board Plateau de fromages Our typical rustic French cheese board Plateau de fromages Our typical rustic French cheese board Café et chocolat Freshly brewed coffee and chocolate Café et chocolat Freshly brewed coffee and chocolate Café et chocolat Freshly brewed coffee and chocolate