Provencals Stack of grilled vegetables, fresh mozzarella and pepper coulisSeasonal and freshly cook Locally sourced Menu to Satisfy every taste bud


Starter

Grilled goat cheese with French herbs and olive oil on baguette croustini served on bed of seasonal leaves and French dressing

Crispy bacon, boiled eggs, crouton, tomatoes, seasonal leaves and Italian dressing

Smoked salmon roses on rye bread toast, cucumber, seasonal leaves and dill dressing

Cured homemade smoked paprika salmon roses with beetroot Carpaccio with Balsamic vinegar reduction

Layers of toasted focaccia, roasted peppers, spinach, baked tomatoes, pesto, goat cheese and basil oil (v)

Homemade corn chicken and pistachio terrine served with berry and port wine reduction served with fennel croustini

Smoked duck breast on stack braised bok choy pear salad with ginger dressing and sauterne jelly

Seared tuna with ginger & miso and cilantro sauce, frisee salad, peas, peas shoot, mint and chili dressing

Roasted plum tomatoes, fresh basil and goat cheese tarte tatin served with fresh pesto (v)

Pan fried scallops with chorizo rocket and dill with aged balsamic

Woodland mushrooms on parsnip puree, truffle oil infused mille feuilles with salsa verde and pepper coulis

Pears, Roquefort, Pata Negra Ham with red chart, pomegranate dressing

Traditional French onions soup with croustini of gruyere

Main Course

Slow roast cooked pork belly in cider syrup celeriac puree, fine apple chips roasted shallots and baby leeks

Ballotine of chicken stuffed with woodland mushrooms truffle oil sentenced on bed of potatoes puree, tarragon and white wine sauce, roasted parsnips, beetroots,

Vegetarian aubergine moussaka, with lentils du Puy, Arabic spices, topped with mature melted cheddar

Pan fried salmon filet in Champagne and poppy seeds sauce, parsnips and sweet potatoes mash slow roasted wine tomatoes and green beans

Thyme roasted poussin with pancetta and pear juice, parsnip and celeriac bake, cider-braised red cabbage

Winter vegetables tower, sweet potatoes, rosti potatoes, butternuts, beetroot, carrots, squash with melted mozzarella served with tagine sauce

Lamb shank cooked in Cotes du Rhone and garlic jus with potatoes puree and baby glazed vegetables

Slow cooked rump lamb port wine and berries juice, beetroot gratin, shaved savoy cabbage, baby carrots

Poached lemon sole with baked tomatoes and tapenade, sweet potatoes gratin, baby leeks

Beef fillet in deep Burgundy and red onions sauce with gratin Dauphinois, medley of vegetable and roasted roots

Sautéed gnocchi with butternut, Swiss chard, Jerusalem artichokes roasted pine nuts, sage and red pesto drizzle

Dessert

Poached pear crème brullee with red coulis

Chocolate ganache tart with cream Anglaise

Spicy apples and dry apricots crumble served with generous cream

Fresh fruit salad and cream

Poached pear crème brullee with red coulis

Chocolate ganache tart with cream Anglaise

Spicy apples and dry apricots crumble served with generous cream

Fresh fruit salad and cream

Black forest brownies with Madagascar and rose petal cream

Poached winter fruits in warm sangria with Cornish clotted cream

English caramalized apples mille feuilles with fennel seeds and  light vanillia mousse

Maracuja cream with almond tuiles

Easy Gourmet

Author Easy Gourmet

More posts by Easy Gourmet