Gourmet-Menus

Starters

  • Timbale of crab and avocado with salad garnish
  • Timbale of smoked salmon, avocado and fresh salmon tartare
  • Asparagus and lobster salad
  • Mélange of seafood with tomato and rosemary cream sauce
  • Seared scallop and bacon salad with chive dressing
  • Smoked salmon and leek salad with quails eggs and smoked cod’s roe sauce

Hot Main Courses

  • Rack or fillet of English lamb with port and redcurrant sauce
  • Roast leg of lamb with walnut and orange stuffing
  • Roast fillet of beef with Bordelaise sauce
  • Pan-fried breast of duck with:
    • port and gooseberry jelly
    • port and fig coulis
  • Pan-fried breast of chicken:
    • wrapped in parma ham with tomato and rosemary cream sauce 
    • stuffed with spinach, ricotta and pesto
  • Poached délice of salmon with saffron cream sauce
  • Baked salmon with ginger and lime crust
  • Pan-fried sea-bass with rosti potatoes and saffron cream sauce
  • Mélange of seafood with tomato and rosemary cream sauce
  • Roast loin of pork stuffed with apricot and almonds
  • Game when in season

Desserts

  • White and dark chocolate mousse in a shot glass
  • Brandy parfait with apricot coulis and brandy snap tuille
  • Brandy snap basket with fresh fruit and fruit sorbet or
  • lemon & orange ice-cream
  • Strawberry shortcake with raspberry coulis
  • Chocolate velvet with orange and mango drizzle
  • Panacotta with seasonal fruit
  • Trio of desserts

Image of lamb