The Entrees

Chicken oysters covered with soya and sesame. Mesclun lettuce and mango salad
or
Pink trout gravlax, cucumber and dill tzatziki
or
Tomato carpaccio with goat cheese pannacotta

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The Entrees

Home made semi cooked duck foie gras, pears poached in walnut wine
or
Goats cheese and spinach ravioli, basil pesto and roasted pine nuts
or
Breaded shrimps, light cream madras curry sauce and chives
or
Warm veals head meat, Brives violet mustard vinaigrette

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Entrees

Panfried duck foie gras with hazelnuts and cream of pumpkin and chestnuts
or
Poached egg, green asparagus and grilled bacon spread
or
Black sesame pancake, crab meat and crunchy vegetables
or
Snails cooked in Perourdine style crunchy, walnut salad

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Our menu for dinner on Saint Valentine’s Day, Monday 14 February

The Entrees:

Organic baked egg with cream and duck foie gras and black truffle oil
or
Tartare of bass with avocado and combava lime zest
or
Hot crispy echourgnac walnut cheese
or
Pigs feet fondant served warm

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