ENTRÉES

CRÊPES AUX FRUITS DE MER
SEAFOOD CRÊPE, FILLED WITH FRESH LOCAL PRAWNS, SCALLOPS, FISH, LEEKS, FENNEL AND MUSHROOMS IN A DILL AND LIME ZEST MORNAY SAUCE ENCASED IN A SAVOURY CRÊPE TOPPED WITH A LIGHT BERCY SAUCE, SPINACH AND GRATINÉE WITH FROMAGE UNDER THE GRILL

GAMBAS A LA PLANCHA
PAN-SEARED EXMOUTH TIGER PRAWNS, SERVED WITH A CREAMY WILD MUSHROOM AND PARMESAN RISOTTO, ASPARAGUS, SHAVED PARMESAN AND FINISHED WITH A LIGHT WHITE WINE AND FISH VELOUTÉ GF

PÂTÉ MAISON
HOME-MADE CHICKEN LIVER, PEPPERCORN, AND COGNAC PATE, SERVED WITH PORK RILLETTES, PICKLED FRENCH GHERKINS, SPICED PEAR CHUTNEY AND ONION JAM FINISHED WITH TOASTED BRIOCHE

ESCARGOTS DE BOURGOGNE
SIX CLASSIC BURGUNDY SNAILS COOKED IN THEIR SHELLS AND SERVED WITH A GARLIC AND HERB BUTTER GF

SOUPE À L’OIGNON
TRADITIONAL AND RICH FRENCH ONION SOUP, COOKED SLOWLY WITH CARAMELISED ONIONS, RED WINE AND BEEF STOCK THEN GRATINÉE WITH GRUYÈRE CROUTONS

MAIN COURSES

CONFIT DE CANARD, SAUCE À L’ORANGE
SALTED AND CONFIT DUCK LEG, SLOWLY COOKED IN DUCK FAT OVER EIGHT HOURS AND SERVED WITH CREAMY POMME PURÉE, ORANGE BUTTER GLAZED BABY HEIRLOOM CARROTS, FINISHED WITH A CLASSIC ORANGE AND GRAND MARNIER SAUCE GF

FILET DE BŒUF
TENDER HARVEY FILLET OF BEEF SERVED MEDIUM-RARE WITH CREAMY POMME PUREE, SAUTÉED GREEN VEGETABLES, AND FINISHED WITH A CREAMY MUSHROOM & CALVADOS SAUCE GF

POISSON DU JOUR
FRESH PAN-FRIED PINK SNAPPER FILLET, SERVED WITH CAULIFLOWER MOUSSE, CREAMED LEEKS AND DILL, SAUTÉED GREENS, FINISHED WITH A LIGHT PASTIS SAUCE GF

DINDE FARCIE
TURKEY BREAST ROLLED WITH PANCETTA AND STUFFED WITH APRICOTS, NUTS AND CRANBERRIES, SERVED WITH A CREAMY POTATO PUREE, GLAZED BABY VEGETABLES AND FINISHED WITH A LIGHT CHICKEN & CRANBERRY JUS

DESSERTS

CRÈME BRÛLÉE À LA VANILLE MAISON
CLASSIC VANILLA CRÈME BRULÉE GF

ENTREMETS PISTACHE – FRAMBOISE
A FAMOUS FRENCH GATEAU OF FIVE INTRICATE LAYERS, A CRISPY WHITE CHOCOLATE AND FEUILLETINE BASE, VANILLA SPONGE, RASPBERRY GELEE, CREAMY PISTACHIO MOUSSE, GLAZED WITH WHITE CHOCOLATE AND PISTACHIO, SERVED WITH A WILD BERRY SORBET, CANDIED PISTACHIOS, CRÈME ANGLAISE AND RASPBERRY SAUCE

BUCHE DE NOEL
A TRADITIONAL FRENCH CHRISTMAS LOG MADE WITH CHOCOLATE AND HAZELNUT AND SERVED WITH CRÈME ANGLAISE, ICE-CREAM AND CHANTILLY CREAM

FROMAGE
A SELECTION OF THREE FRENCH CHEESES, BRIE, COMTE AND ROQUEFORT, SERVED WITH TRADITIONAL ACCOMPANIMENTS

TRADITIONAL CHRISTMAS PLUM PUDDING
SERVED WITH BRANDY CUSTARD, MARINATED LIQUEUR STRAWBERRIES AND FRESH WHIPPED CHANTILLY CREAM

JOYEUX NOËL