Four Course Menu
Smoked Salmon, gravalax & anise cured
salmon, served
with mixed leaves & crème frache.
Mango sorbet with almond & pistachio
tuiles.
Roast rib of beef with a bouzy thyme &
shallot sauce.
Vegetarian alternative (must be pre-booked)
Fricassee of assorted mushrooms served in
a pastry case,
with a white wine & saffron sauce.
Accompanied by Parisienne potatoes &
a medley of fresh seasonal vegetables.
Orange & Grand Marnier torte garnished
with orange segments
& served with a caramel sauce.
