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To start…
Duck Foie Gras from La Maison d’Hélène, with onion and dried fruit chutney, and port caramel Goat’s cheese in a crispy wrapping, with nut and raisin mixed leaf salad and mustard vinaigrette Salmon and scallop terrine, with creamy horseradish Thin leek tart, with whipped cep mushroom cream From the sea… Pan-fried fillet of cod, with white butter sauce, steamed potatoes and baby vegetables Pavé of grilled salmon, with braised fennel and fresh pasta From the farm… Duck breast, with a pink peppercorn vinegar sauce, gratin dauphinois potatoes and a bouquet of vegetables Veal kidneys, with shallots, Château potatoes and melted leeks Sirloin steak in pepper sauce, with gratin dauphinois potatoes and market vegetables Just with vegetables… A vegetarian main course, according to the Chef’s inspiration A pasta main course Fresh tagliatelle, cooked with market products Cheese The cheese plateau Sweets… Moelleux with runny chocolate, served with orange sauce and lime sorbet Thin apple tart, with home-made vanilla ice-cream Coconut baverois, with a red fruit coulis Lemon cream tartlet, with pecan ice-cream
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