A French bread crouton topped with toasted soufflé of tangy Brittany goats' cheese, served in a fresh tomato soup
A coarse cut terrine in the French farmhouse style, of venison, partridge and pigeon flavoured with fresh herbs, garlic and cognac, served with salad garnish.
Fresh baby leaf spinach with caramelised red onions, wrapped in filo pastry and baked, served with a mushroom sauce.
A seasonal salad with smoked chicken breast, quails eggs and pickled red cabbage, layered with thinly sliced air dried Spanish Serrano jamon..
Tender, lean venison fillet, panfried and served with porcini mushrooms and a sauce flavoured with cognac and cream.
Sautéed monkfish medaillons, with a julienne of smoked salmon and toasted pine kernels and a red wine sauce .
Roast breast of new season’s pheasant, served with grapes and a game jus flavoured with port.
Succulent fillet of lamb, roasted and served on panfried aubergine with a white wine, garlic and cram sauce..
Roast tenderloin of pork, served glazed with pears, with a jus flavoured with blue cheese.
A smooth, rich Belgian chocolate mousse, flavoured with brandy, served with light crispy biscuits.
A classic French chilled egg custard dessert, served with orange segments and a Grand Marnier sauce.
Thin and crispy oatmeal and golden syrup biscuits layered with banana, caramel and chocolate sauce.