Sample Menus



Young parsley & garlic soup


Tomato jelly, creamed goats cheese & pesto


Pickled mackerel fillet, saffron & caper dressing


Poached duck egg, asparagus & truffled beurre fondue


Cannelloni of crab & langoustine, pineapple and vanilla


Terrine of Duck confit & foie gras, hazelnut dressing and toasted brioche


Roquefort, pear & endive salad, walnut dressing


A raw tartar of salmon and scallop, fromage blanc & lime





Stuffed globe artichoke, baby aubergine & wild mushrooms


Charred yellow fin tuna, piperade, nicoise olives & aged balsamic


Osso bucco of monkfish, crisp ham, brown shrimps & baby gem


Sea bass fillet, saffron mash, vierge dressing & friture of Catalan anchovy


Parpadelle, butternut squash, almond & beurre noisette


Assiette of pork, fillet, ravioli of hock & foie gras, belly slow roasted


Fillet of beef “Wellington”, Madeira sauce, Vichy carrots


Grilled maize fed chicken breast, confit chicken pie, leeks & tarragon gravy





Bitter sweet chocolate & Armagnac tart, crème fraiche


3 styles of “strawberries & cream”


A plate of British cheese & walnut bread


Banana soufflé, caramel sauce


White chocolate & baileys scented crème brulee


“Peach melba”, crisp tuile, peach & sweet basil salsa


A selection of hand made ice creams & sorbets