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Menu
Starter:
Tian of Smoked Salmon Filled with Crab, Ginger
and Scallions, Mango Salsa Intermediate
Course: Wild Mushroom and Vegetable Broth
with Cheese Straws Main
Course: Noisettes of Lamb with Puy Lentils,
Roast Button Onions and Basil. Cocotte Potatoes
with Thyme, French Beans Dessert:
Chocolate and Orange ‘Opera’ with
Orange Salad and Grand Marnier Vegetarian
Alternatives
(Please note the vegetarian option needs to be
pre-booked) Starter:
Vegetarian Terrine with a Wild Mushroom and Herb
Dressing Main
Course: Herb Crusted Provençale
Roasted Vegetables with Creamed Smoked Paprika
Sauce |