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The following lists of menus are meant only as a guide, and give an idea of some of the choices available. Professional help and advice will be given to choose the perfect menu for you.
Starter
- Smoked salmon mousse on a bed of mixed leaves
- served with a citrus dressing, brown bread and butter
- Ardennes pate’ served with rocket salad and red onion marmalade
- Fan of charenteuce melon served with palma ham and fruit compote
- Smoked mackerel portugaise served with lettuce hearts
- Roasted pepper soup and crème fraiche served with a granary roll and butter
- Coquilles St. Jacques mornay served in a scallop shell garnished with duchesse potatoes
Main Courses
- Fillet of beef Rossini on a herb crouton served with a red wine jus
- Seared duck breast on a bed of Mediterranean vegetables served with a redcurrant sauce
- Veal escalope vienoise with a wild mushroom sauce
- Succulent supreme of chicken marinated in lemon and coriander, pan fried in olive oil and served with vine tomatoes
- Pork fillet wrapped in pancetta, scalloped and served with a cream peppercorn sauce
- Baked fillet of Scottish salmon served with a lemon and dill sauce, garnished with fleuron’s
- Braise leg of lamb served with boulangere potatoes and a red wine garlic and rosemary sauce
- All main courses served with a selection of potatoes and seasonal vegetables
Desserts
- Individual New York style vanilla cheesecake topped with soft fruits
- Summer fruit pudding with freshly whipped double cream, sprinkled with flaked almonds
- Raspberry and Belgian white chocolate bavarois
- Dark chocolate truffle and Amarillo biscuits
- Italian chocolate fondant pudding and chocolate sauce
- Traditional vanilla pannacotta decorated with fruit caulis and wild berries
- Crème Brulee
- Traditional European cheese board and biscuits
- Freshly brewed coffee and mints
