Gourmet Menu Summer 2015

 Freshly made canapés

 

STARTERS

Smoked trout and marinated crab roll, grapefruit dressed salad

Escargots in grilled red pepper butter

Poached egg in parmesan crust, Savoie cured ham and roquette leaves

Fresh courgette and roquefort puff pastry, grilled pine nuts

Fresh scallops and confit lemon in filo parcel, coriander dressed leaves

Marinated and grilled Sérac cheese, wild mushrooms and walnuts, balsamic dressing

 

MAIN COURSE

 

Fennel braised sea bream filet, cream of spinach sauce

Roasted rack of lamb, gratin Dauphinois and season vegetables

Pork filet and lemongrass skewer, Thai curry sauce

Beef filet steak, pan fried foie gras and season vegetables

Guinea fowl breast and reblochon cheese roll

Pan fried okras with confit lemon and cherry tomatoes

 

All dishes are served according to market availability of ingredients

 

CHEESES

 

 Selection of French AOC cheeses and local cheeses served with fresh and dried fruits and speciality breads

 

DESSERTS

Homemade raspberry sorbet in dark chocolate ball, flambé with Chartreuse

Thick slice of brioche served liked French toast

with caramelised bananas and grilled hazelnuts

Rich chocolate and hazelnut tart, nougat and roasted apples

Warm ginger and honey cake, homemade vanilla ice-cream

The Explosive !: salted caramel gateau with cinnamon ice-cream 

Lemongrass panna cotta with red fruits compote

Crispy nest, fresh fruits and coconut ice-cream

 

 

TEAS, INFUSIONS AND COFFEES

Selection of coffee, decaf, teas and infusions,