Ooh, la, la, a lovely French Spring Supper event. All head to the bar for an aperitif (or a few) and then take your tables for an amuse and a three course supper.
How chic.
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Amuse
Mini Asparagus and Roquefort Tart
A bite of butter pastry filled with caramelised onion, asparagus and crumbled Roquefort cheese.
Starters
Wild mushroom and Gaillac doux soup
Intense flavours of smoked garlic, wild mushrooms, parsley and pink peppercorns with a splash of Gaillac doux wine and creme fraiche
or
Duck and Pear Salad
Slow roasted duck, shredded and drizzled with its white wine and juniper reduction, with herb salad and poached pear
Mains from the Grill
Paris Cafe Steak
Dry aged local sirloin with smoked garlic butter. Served with triple fried frites, tomato and onion confit and herb salad
or
Salmon and Prawn Niçoise
Oven roasted vine tomatoes, French beans, griddled Charlotte potatoes, black olives and a house vinaigrette topped with a thick, lightly spiced salmon steak and king prawns
Or
Mediterranean vegetable platter
Griddled peppers with a sweet and spicy herb farci, roasted aubergines and courgettes with our favourite Salsa verde and chanterelles mushroom parcels. Served with a creamy slice of dauphinoise potatoes
Cheese
Our naughty cheeseboard brought to the table for tastes of some of our favourite French cheeses
Desserts
Parisian Waffle
Our own freshly cooked Liege Waffle with rosé soaked raspberries, Chantilly cream and toasted almonds
or
Duo of Chocolate Puddings
An intense, dark pot au chocolat with small hint of aged Armagnac. Chewy meringue coated in salted chocolate caramel with clotted cream ice cream