Our Christmas, New Year’s Eve and New Year’s Day Menu

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Pan fried duck foie gras with figs roasted in balsamic vinegar

Fish terrine with scallops lemon and dill

Egg poached in red burgundy wine

Marinated salmon, dill and poppy seed blinis with chantilly vodka

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Half cooked foie gras salad airdried duck and panfried apricots

Curried prawn vegetables samossas

Goat’s cheese pannacotta, aubergine caviar and parmesan crumble

Marinated salmon, dill and poppy seed blinis with chantilly vodka

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White asparagus, poched egg and chives dressing

Ravioli of burratta mozzarella, tomato and basil compote

Tartare of Saint Jacques “scalop” mango and passion-fruit

Teriyaki gazed skewered quail filet and panfried foie gras with mixed salad

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Snails in puff pastry à la perigourdine

Organic baked egg with foie gras

Fish quenelles with shrimps and a bisque sauce

Melted ricotta with confit of tomatoes and fresh rocket

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