CREME DUBARRY AU BLEU

Cream of Cauliflower and Blue Cheese Soup   (v)

MAQUEREAU FUME

Smoked Mackerel, Cucumber Dressing, Spiced Parsnip Puree

PATE DE CAMPAGNE

Coarse Pork Pate, Toasted Brioche, Apple Chutney

FROMAGE DE CHEVRE

Caramelised Goats Cheese Bruschetta, Salad Leaf, Balsamic Glaze

Mains

PAVE DE SAUMON

Pan Fried Salmon, Lemon Butter Sauce

BLANC DE POULET FORESTIERE

Pan Fried Breast of Chicken with a Creamy Mushroom and Tarragon Sauce

ROTI DE PORK AU CIDRE

Roast Loin of Pork, Cider Sauce

GNOCCHI AUX HERBES

Potato and Herb Gnocchi, Spinach Leaves and Tomato Coulis

ALL OUR MAIN COURSES ARE SERVED WITH

Mixed Vegetables with Sauteéd Potatoes. 

Desserts

MOUSSE AU CHOCOLAT BLANC

White Chocolate Mousse, raspberry coulis

CRÈME BRULEE

Vanilla Crème Brulee with lavender shortbread

TART AUX POMMES NORMANDE

Baked frangipane and apple tart, cider apple sorbet

ASSIETTE DE FROMAGES

Selection of French Cheeses, quince paste