Sample Menu

Menu d’automne

Starters
French Black Pudding with Barley, Apples, Red Onions Compote
Roasted Beetroot Tartlet, Horseradish Cream
Fish  and Fennel Soup, Rouille and Croutons
Cheese Cake Terrine, Sauteed Mushrooms and Leeks

Mains
Venison Steak with Squash and Potato Stack, Pink Pepper Sauce
Provencale Stuffed Lamb Shoulder , Roasted Tomatoes, Potato Gratin
Paupiette of Pink Trout, Saffron Sauce, Steamed Seasonal Vegetables, Roasted Garlic and Parsnip Mash,
Wrapped in Pancetta Pan Fried Guinea Fowl Supreme, Mushroom-Cognac Sauce, Sauteed Cavolo Nero, Roasted Potatoes

Dessert
Crème Caramel
Mille-Feuille with Moccha- Caramel Mousse
Pear and Chocolate Tatin
Plum and Almon Tart