Sample Menu

Pea Mousse with Parma Ham
and Shallot Dressing

*

Roast Tail of Monkfish on
Pepperonata with Lemon Beurre Blanc

*

Roast Breast & Confit Leg of Squab on
Puy Lentils with Parmentier Potatoes and Jus

*

Champagne Jelly served with
Strawberry Ripple Ice Cream
or
Selection of French and British Cheeses
with Homemade Biscuits and Bread

*

Coffee with Homemade Truffles & Petit fours