MENU

Starters and Salads

Double baked goat's cheese soufflé

served with walnut salad

Rare beef gougère with bernaise sauce (canapé)

Vichyssoise soup with prawns

French leek and potato veloute served chilled

Marinated salmon and crab

herb and beetroot marinated salmon with crab and lemon dressing.

Mains

All meat and fish is locally sourced where possible.

Sea bass with sauce vierge

served with pomme puree and glazed carrots

Duck confit

Served with lentils and petit légumes.

Garlic and lemongrass butter prawns

with cabbage and shiitake mushrooms.

Aubergine with Provençal cougettes & goat's cheese

With sauteed potatoes and tenderstem broccoli

Desserts

Desserts are created with seasonal fruit.

Prune crème brûlée

baked custard with local prunes and a crunchy sugary top.

Raspberry mille-feullie

layers of puff pastry with cream and raspberries.

Hazelnut chocolate mousse

Local Cancon hazelnuts

Apple tart tatin

with crème anglaise.