Entrees:
Pan fried duck foie gras, nut and raisin salad
or
Warm puff pastry filled with mushrooms and roquefort
or
Scallop terrine with peppers
or
Salmon Gravlax marinated in dill and citrus fruits
Our summer menu
The Entrees:
Slow cooked duck foie gras, doucette with beetroot and cranberries
or
Salmon terrine and smoked trout, cucumber and dill tzatziki
or
Roasted Perigord goats cheese, tomato salad with basil
or
Sweet and sour grilled prawns with garlic, mixed young salad leaves and crunchy vegetables
The actual menu
Pan fried duck foie gras and figs roasted in honey
or
Mushroom terrine with cepes fricassee
or
Rolled pancake with black sesame, shrimps, cabbage and carrots in a japonese sauce
or
Aubergine caviar spread, mozarella and pesto
The Menu for July & August
Entrees :
Salad of slow cooked duck foie gras, cured duck breast and melon with pineau (fortified wine)
Tartar of salmon and sea bass marinated in lime and dill
Perigord goats cheese roasted in honey, tomato compote and rosemary tart
Grilled prawns in parsley and garlic, mesclun lettuce and crunchy vegetables
The menu for February and March
Entrees:
Fried duck foie gras with quail fillets on skewers
Salmon gravalax marinated in beetroot and dill
Avocado and conserved tomatoes with fresh goat cheese
Puff pastry case filled with leeks and scallops with a lobster bisque