Evening menu

 

 

Home made Duck Foie Gras with fig compote

Escargots served in ramekins with tomato confit and parsely – gingerbread for dipping

Filo pastry with scallops and mixed salad flavoured with lemon juice and liquorice

Cream of vegetables cappucino

Crunchy salad with marinated salmon – supreme of pomelo with poached – egg topped with yoghurt and lemon vinaigrette

+Chef’s suggestion of the day

 

Meat Dishes

Pan – fried Foie Gras with Muscat wine syrup

Baked apple Corolle

Stuffed lamb

Pureed potatoes with farmhouse butter

Filet of beef with creamed morilles mushrooms

Parslied potatoes

Fish dishes

Crab lasagne with caramelised tomatoes

Garden salad

Pan – fried seabass with saffron

Wok – fried vegetables

St Jacques scallops – vanilla – flavoured butter sauce

Rough – cut potatoes

Chef’s suggestion of the day

 

Ultra – thin apple tart served with calvados – flavoured pannacotta

Crispy nems with caramelised bananas – liquorice cream and coconut sorbet

Black chocolate fondant accompanied by spicy orange sauce

Crème brûlée – zest of lemon and lavender

Home – made Profiteroles with hot chocolate sauce

Tartare of pineapple and kiwi with lime and ginger

Fresh seasonal fruit salad with orange – flower syrup

Assiette of Brie de Meaux (AOC) with garden salad

 

Ice Creams : vanilla, strawberry, chocolate, coffee, caramel, coconut

Sorbets : apple, pear, lemon, raspberry, melon, apricot