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Starters ~ Beef Carpaccio with rocket, parmesan and a caper vinaigrette. Asparagus wrapped in prosciutto, topped with poached quails eggs. Vietnamese spring rolls, served with a fresh chilli and lime dipping sauce. Fresh scallops served in lime, honey and walnut oil. ~ Main courses ~ Slow roast fillet of beef, with red onion relish, served on top of horseradish mash and roast winter vegetables Marinated duck fillet with lime ginger and honey, served with sesame and red onion noodles. Fillet of veal baked with mozzarella, roast red pepper and sage served with potato gratin. Salmon marinated in wasabi, ginger and lemon served with polenta cakes. ~ Dessert ~ Crème Brulee with an espresso, and almond snap biscuits. Silky chocolate tart with orange mascarpone. Strawberry shortcake stack with strawberry coulis and cream hearts. Passion fruit delice with satsumas in orange liqueur. Pear and chocolate filled brandy snap cups. |
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