Starter Menu

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Starters to Choose From

Paté de Campagne accompanied by a salad and fig chutney
Assiette de Charcuterie -various local cold-cuts with a salad, butter and spicy mustard
Back of Cod in a tomato coulis of heirloom varieties, with crème fraîche and
crispy pancetta
Asian-influenced Beef Salad with ginger, soy, and sesame
Tartare of Tomato with olive oil, balsamic, and Parmesan served with a tomato
Smoked Salmon and Beetroot Salad with marinated thinly sliced onions and a mustard vinaigrette
Puff-pastry with Smoked Salmon filet and an avocado emulsion
Pink Grapefruit Salad with Shrimp topped with a tomato and poppy-seed dressing
Little Gem Lettuce with blue cheese, walnut, and crispy bacon
Salade Perigourdine – lettuce, gesiers de canard, smoked duck, walnuts and vinaigrette
Tartare of Fresh Salmon with lime, olive oil, shallots and a hint of cucumber
Pan Fried Scallops on a purée of parsnips with crispy pancetta and saffron
beurre blanc
Velouté of Butternut Squash with goats cheese, spiced olive oil and walnut
Velouté of Green Asparagus with crème fraîche and leek sprouts. (Supplement charged for Foie Gras)
Vichyssoise – velvety cold potato, leek and cream soup with summer sautéed vegetables. (Supplement charged for Foie Gras or Smoked Salmon)
Filet of Zander with crushed fava beans and a truffle emulsion
Gazpacho of Watermelon and Red Pepper with a bit of spice, chiffonnade of serrano ham
Foie Gras mi-cuit – paté of foie gras served with homemade fig confiture, seasonal fruit, sea salt and crushed black pepper. (Supplement charged)
Foie Gras pan-fried with an aumônière of sautéed apples and a Monbazillac reduction with a verrine of Monbazillac. (Supplement charged)
Foie Gras Prepared in Three ways, mi-cuit, poêlé (pan-fried), and façons crème brûlée. Served with a verrine of Monbazillac. (Supplement charged)
Lobster Tail on a bed of seasonal vegetables with a shellfish bisque