PARTY MENU A
3 Courses £34.95
VELOUTE DE COURGE BUTTERNUT, ECLAT DE NOISETTES ET CREME FOUETTEE AU MARRONS
Butternut Squash Soup with Hazelnut and Chestnut Creams
Ou
AUMONIERE DE CANARD AUX COINGS
Duck in Filo Pastry with Quince
Ou
VOL AU VENT AUX CHAMPIGNONS ET OEUF POCHE
Poached Egg with a Mushroom Sauce on a Puff Pastry
~~~~~~
FILET DE LOUP, PUREE DE POMME DE TERRE DOUCE ET CITRON VERT
Fillet of Sea Bass, Sweet Potato Purée and Lime
Ou
PINTADE AUX CHAMPIGNONS ET AUX CHATAIGNES
Guinea Fowl with Chestnut and Mushrooms
Ou
RISOTTO AU POTIRON
Pumpkin Risotto
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BUCHE DE NOEL
Vanilla, Chestnut and Chocolate Log
Ou
FROMAGE
3 Pieces of French Pasteurized and Unpasteurized Cheeses
PARTY MENU B
3 Courses £39.95
BISQUE DE HOMARD
Lobster Bisque
Ou
TARTARE AUX 2 SAUMONS
Smoked and Fresh Salmon Tartare
Ou
DELICATESSE DU SUD OUEST ET GELEE DE COING
Traditional South West Duck Terrine with Quince Jelly
~~~~~~
PAVÉ DE LOTTE, FLAN DE FENOUIL ET PUREE DE PANAIS, BEURRE A L’ANIS
Monkfish with Fennel Flan and Parsnip Purée, Aniseed Butter
ou
MEDAILLON DE CHEVREUIL, CHOU BRUXELLES ET MARRONS, POMME FONDANTE ET SAUCE GROSEILLES
Venison Médaillon with Brussels Sprout and Chestnut, “Fondante” Potato and Redcurrant Sauce
ou
AUMONIERE DE LEGUMES ET COULIS DE POIVRONS
Vegetables Aumonière with a Pepper Coulis
~~~~~~~
BUCHE DE NOEL
Vanilla, Chestnut and Chocolate Log
Ou
FROMAGE
3 Pieces of French Pasteurized and Unpasteurized Cheeses
