Services

• Menu 1
• Menu 2
• Menu 3

Starters

• Sautéed poached pear slices and blue cheese salad with a balsamic split dressing
• Bayonne ham and celeriac remoulade and truffle infused olive oil
• Caramelized onion and goats cheese tart with lambs lettuce
• Wild mushroom risotto topped with rocket and parmesan
• Mi Cuit Foie gras with onion jam and toasted brioche
• Trio of smoked fish with blinis and a crème fraîche, lemon and dill dressing
• Goats cheese and bacon lardons on mixed leaves with a warm honey mustard dressing
• Tomato and mozzarella bruschetta salad
• French onion soup with a gruyere crouton

Mains

• Coq au vin with Savoyard potatoes
• Beef bourguinion with mashed potato
• Confit duck on braised red cabbage
• Veal escalope with white rissotto
• Rosemary Roast lamb with roast potatoes
• Fillet mignon of Pork with Armagnac cream sauce
• Dijon and tarragon roast Chicken with wild rice mix
• Slow roast belly pork with a cassoulet of white beans
• Local Trout fillets with a rice pilaf

Desserts

• Tarte tatin with vanilla icecream
• Vanilla Creme brulee and shortbread
• Lemon tart with black currant sorbet and crème fraîche
• Bread and butter brioche pudding with crème anglais
• Red wine poached pear with winter spices and honey marscapone cheese
• Sticky toffee pudding with toffee sauce and custard
• Crepe suzette with caramelized oranges and orange sauce and vanilla icecream
• Chocolate rum pots chantilly cream and langue de chat biscuits