Menus

Starters

Wild mushroom and chickpea velouté, served with croutons

Ramekin of mussels with wild mushrooms with a puff pastry lid

Tomato and basil clafoutis served with strips of duck neck and salad

Pork and liver local speciality mixed with special spices and served with condiments

Main Courses

Baked cod cheeks served with broken potatoes and a mild curry sauce

Pan fried salmon (on one side), with julienne vegetables and a spinach sauce

Strips of free range chicken fillets in a creamy lemon sauce interleaved with slices of lemon confit,
served with vegetables and baby potatoes

Feet and tripe Provençale style

Desserts

Chestnut crème brûlée

Caramelised apple and crispy buckwheat pancake layers

Vanilla profiteroles with hot chocoate sauce

3 balls of ice cream or sorbet with a thyme flavoured crisp

Starters

Cocotte of foie gras, raisins and capers on toast served with a baked port sauce

Pan-fried scallops on a bed of black rice with a creamy parmesan emulsion

Rocamador cheese and mushroom cocotte served with a salad

Chickpea gaspacho served warm with strips of crispy chorizo and pastry wrapped prawns

Snail canapés served with a cognac cream sauce

Main Courses

Pan fried barramundi on a bed of quinoa with vegetables,
served with a herby white butter sauce and drizzled with olive oil

Red mullet escabèche served with an orange flavoured carrot and potato puree

Pan-fried lobster tail served on a bed of black rice and a creamy parmesan emulsion
€12 supplement

Fillet of beef with reduced pan juices and seasonal baby vegetables

Veal fillets served with vegetables and a mustard sauce

Roasted lamb cutlets with gratin dauphinois and a Provençale herb jus

Rosemary scented rabbit served with salted baby potatoes

Cheese

Spring roll of St Félicien cheese served hot on a bed of mixed leaves

Assorted cheese plate

Desserts

Chestnut crème brûlée

Caramelised apple and crispy buckwheat pancake layers

Baba with a bayleaf and orange syrup, raisins sauteed in butter and calvados served with mascarpone

Chocolate fondant with ice cream

3 balls of ice cream or sorbet with a thyme flavoured crisp

Starters

Pan-fried scallops on a bed of black rice with a creamy parmesan emulsion
€18

Gaspacho served with a basil sorbet, a goats cheese crostini and tomato confit
€12

Sweetbread and leek fondant club sandwich topped with a lightly salted cream
€16

Pressed foie gras with sweet Espelette chilli and onion jam
€17

Snail canapés served with a calvados cream sauce
€16

Pork and liver local speciality mixed with special spices and served with condiments
€12

Carpaccio of scallops with extra virgin olive oil and a tomato and basil sorbet
€18

Main Courses

Fish

Pan fried barramundi on a bed of quinoa with vegetables,
served with a herby white butter sauce and drizzled with olive oil
€24

Tuna steak 'hamburger', served in a bun with a parmesan crisp and fresh tomato sauce
with a bulgar wheat and vegetable stack
€24

Roasted cod cheeks with Provençale rice and a mild curry sauce
€22

Pan-fried lobster tail served on a bed of black rice and a creamy parmesan emulsion
€32

Thin strips of salmon served with a courgette and tomato layer cake
€22

Meat

Roasted lamb cutlets with gratin dauphinois and a Provençale herb jus
€24

Fillet of beef with reduced pan juices and seasonal baby vegetables
€26

Veal sweetbreads sauteed in red wine with vegetables and a baby onion and bulgar wheat salad
€26

Pan fried duck breast with stir-fried vegetables in a basket and an asian influenced sauce
€24

Strips of free range chicken fillets in a creamy lemon sauce interleaved with slices of lemon confit,
served with vegetables and baby potatoes
€20

Feet and tripe provençale style
€18

Cheese

Spring roll of St Félicien cheese served hot on a bed of mixed leaves
€9

Assorted cheese plate
€9

Desserts

Crème brûlée with strawberries
€8

White and dark chocolate mousse layered with crispy pastry and served with ice cream
€8

English Summer pudding with a red fruit coulis
€8

Upside down apple tart with a maple syrup sauce served with ice cream
€8

3 balls of ice cream or sorbet with a thyme flavoured crisp
€8

€41 including service

House cocktail and appetisers

Salmon tartare with artichoke tapenade and grilled vegetables, served on a salad of young oriental leaves

or

Seasonal asparagus puff pastry tart with a white butter sauce, served with a capuccino of duck fois gras

Pork fillet and apricot filo parcel with glazed baby vegetables drizzled with pan juices

or

Red mullet fillet on toasted spiced bread with baby vegetable risotto and a red pepper coulis

Breton crepe millefeuille with caramelised melon and strawberries, served with
a fruity mascarpone whipped cream

Coffee is included

If you would like to print out a copy of the menu,
please click on the following image to download a PDF: