Dinner Menu (sample)


Pan Seared Duck Foie Gras
with Puy Lentils
and Beurre Noisette


Cauliflower and Wild Garlic Velouté
With a Softly Poached Quails Egg
and White Truffle Oil


Grilled Fillet of Native Salmon
served with Potato Wafer
Paysanne of Leek and a
Red Wine and Star Anise Reduction


Hot Banana and Galliano Soufflé
with Double Vanilla Bean Ice Cream
(please allow 20 minutes)
or
Selection of Fine British and French Cheeses
Served with a Walnut and Sultana Bread


Coffee and Petits Fours