Gourmet Menu Winter 2018/2019
Freshly prepared canapés
STARTERS
Honey roasted parsnip cream soup, light garlic croutons
Homemade foie gras terrine marinated beetroot in “Vin Chaud” reduction
Pan fried fresh scallops, crispy smoked bacon, apple and mountain honey sauce
Perfect poached egg with parmesan in various textures
Gravlax of fresh sea bream marinated in fresh beetroot
MAIN COURSE
Lightly grilled Tiger prawns, avocado, mango and pineapple salsa,
served with carrot and coriander mousse
Lemon roasted suprême of guinea fowl, pumpkin gratin
« Butcher’s » steak, red wine jus and seasonal root vegetables
Braised lamb shank with paprika, cinnamon and light chilli
Fresh celeriac rizotto with walnuts and morel mushroom
All dishes are served with fresh seasonal vegetables unless stated
CHEESES
Selection of local or French cheeses served with fresh and dried fruits mixed nuts and special breads
DESSERTS
Vanilla panacotta, shortbread biscuits and seasonnal fruits
Tarte Tatin, salted butter caramel sauce
« All chocolate » dessert
Minestrone of fresh exotic fruits with thyme, homemade fresh cheese sorbet
“Dark forest” Pavlova
TEAS, INFUSIONS AND COFFEES
Selection of coffee, decaf, teas and infusions
served with homemade chocolates or petits-fours