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Valentine’s Day Menu

Valentine’s Day Menu 2020

Hors d’œuvre:

Velouté de Homard

(lobster soup)

 

Entrée: 

Saumon Gravelax

(marinated salmon served on a bed of baby rucola)

Foie gras de Canard

(duck liver served with apple chutney & fig bread)

Salade de quinoa

(quinoa salad)

 

Plat: 

Magret de Canard

(duck breast served with carrot mash & caramelised orange)

Joue de Bœuf

(beef cheeks served with celeriac mash)

Dorade Rôti

(sea bream served on a bed of wild rice)

 

Dessert:

Crémeux Chocolat Noisette

(chocolate & hazelnut cream with forest fruit puree)

Cheesecake Mangue

(mango cheesecake)