Hors d'Oeuvres & Soupes
Escargots au gratin NZ$ 16.40
Crevettes gratinee "Aurore"
Prawns quickly sauteed with fennel, topped with sauce aurore and gratined NZ$16.40
Tonate Florentine NZ$14.40
Creme Parmentier NZ$11.30
Soupe a l'ognion - French onion soup NZ$ 11.30
Poisson, Entre chaudes & rotis
Saumon en mille-feuille
Salmon fillet baked in puff-pastry served on a caper creme sauce with fresh vegetables NZ$33.50
Filet de carre d'agneau a la maison
Migneons of lamb back-strap topped with a panade from bread and herbs, served on a green pepper corn - red wine glace, with pommes chateau and fresh vegetables NZ$34.50
Medaillon de filet de boeuf "Homage Fernand Point"
Grilled beef fillet medaillon on a champagne sauce with mixed mushrooms enriched with cream and infused with Cognac, served with fresh vegetables NZ$36.--
Supreme de canard a l'orange
Grilled duck breast served on an orange sauce with polenta and fresh vegetables NZ$34.50
Chefs choice degustation
This was started by my regular guests who decided that when they come for dinner at Le Pot-Au-Feu they let me be creative and just cook. This phylosofie / 5 course menu is now available to all.
NZ$ 72.-- per person
(Only available if ordered per table)
(A La Carte Menu is offered for tables not exceeding 6 persones. For bookings of 7 persones or more there is the Degustation Menu or some beautiful Set Menus available. Please feel free to contact me.)
