Cheese Menu

Canapé  Starter  Amuse-Bouche  Main   Cheese   Dessert

Cheese Course
Bethmale – sharp cheese from the Ariege – served with apricots welled in sweet wine .
Cabecou – local soft goat cheese with a mesclun salad and a nut vinaigrette
Puff-pastry baked with Camembert and an apple salad
Roquefort blue cheese with nuts and honey

A mixed plate of cheeses to be served per table