MENU FORTY ONE
Seafood trio with a honeyed chilli mayonnaise
Thai cakes Bisque Crab timbale
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Saddle of hare with calvados jus, bordelaise potatoes, celeriac rosti and a pear poached in white port
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Cheese
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Crème brulee
MENU FORTY TWO
Lobster ravioli served in her bisque
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Confit and roasted breast of Duck with kumquat and cointreaux jus, dauphinous and haricot vert
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Cheese
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Tart au Citron
MENU FORTY THREE
Mabre of fois gras with a sauterne jelly and selected toasts
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Roasted supreme of Gineau Fowl with tarragon foam, pureed potatoes and panache of winter vegetables
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Cheese
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Tart Tatin
MENU FORTY FOUR
Smoked trout mousse with avocado cream and keta
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Lamb rack with a red berry jus, parsnip crisps, truffled savoy cabbage, braised shallots and fondant potatoes
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Cheese
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Strawberry millefeuille
MENU FORTY FIVE
Plate of sashimi with pickled ginger, wasabi and soy
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Vacherin fondue, local cured meats, steamed and sliced ratte potatoes and asparagus spears
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Cheese
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Chocolate soufflé
MENU FORTY SIX
Micky Finn Gaspachio
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Beef Wellington with roasted new potatoes, sweet potato mash and fresh seasonal vegetables
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Cheese
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Lemon & lime Cheesecake
MENU FORTY SEVEN
Creamed Jerusalem artichoke soup with
white truffle oil
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Pork tenderloin with apple mash and root vegetable panache
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Cheese
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Grand Marnier soufflé
MENU FORTY EIGHT
Warm roasted quail breast salad dressed with a Thai red curry sauce
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Pan fried Salmon with a lemon and dill hollandaise, roasted new potatoes and mange tout
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Cheese
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Assiette de chocolat
MENU FORTY NINE
Scallops with vanilla scented cauliflower puree
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Fillet of beef with wild mushroom jus dauphinous potatoes, carrot puree and a broccoli mousse
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Cheese
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Iced lemon soufflé
MENU FORTY TEN
Pan fried fois gras on buttered croissant with mango salsa
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Sea bass with salsa verde, roasted new potatoes & mange tout
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Cheese
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Home made white chocolate ice cream with warm red berry compote