AMUSE BOUCHE
WILD MUSHROOM VOLUTE, SERVED WITH FRENCH BAGUETTE AND ISIGNY BUTTER

ENTRÉE

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

OR

PÂTÉ MAISON
HOME-MADE CHICKEN LIVER, PEPPERCORN, AND COGNAC PATE, SERVED WITH PORK RILLETTES, SPICED FRENCH GHERKINS, SPICED CRANBERRY CHUTNEY, CARAMELISED RED ONION COMPOTE AND TOASTED BRIOCHE

MAINS

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

OR

FILET DE BŒUF
TENDER HARVEY FILLET OF BEEF SERVED WITH CREAMY POMME PUREE, SAUTÉED BABY VEGETABLES & FINISHED WITH A CREAMY GREEN PEPPERCORN & COGNAC SAUCE

OR

POISSON DU JOUR
PINK SNAPPER FILLET SERVED WITH A SAFFRON & PARMESAN RISOTTO, SAUTEED GREENS & FINISHED WITH A LIGHT WHITE WINE SAUCE

DESSERT

FRAISES ROMANOFF
STRAWBERRY ROMANOFF, FRESH STRAWBERRIES AND BLUEBERRIES IN A CRISPY BRANDY BASKET TOPPED WITH A VANILLA AND COINTREAU CREAM CHIBOUST, FINISHED WITH RASPBERRY COULIS AND WILD BERRY SORBET

‘Bon Appetit!’