The Garden Menu

Starter

Cream of Tomato Soup with a Ratatouille Beignet and a Drizzle of Basil Oil

Puff Pastry of Mixed Vegetables with Mushrooms and Truffles and a Port Wine Sauce

Courgette Flowers stuffed with Ratatouille, Tomato Sauce, Tapenade and a Spinach Salad

Cream Cauliflower Soup with a Vegetable Beignet and Olive Oil

Main Course

Cannelloni of Mushrooms served with Grilled Vegetables and a Vegetable Consommé

Herb Risotto with Pan-fried Vegetables, Steamed Asparagus, Roasted Tomatoes and Broccoli and Cauliflower Sauce

Spring Vegetables in a Filo Pastry with a Lemon, Coriander and Saffron Sauce

Tortellini filled with Ricotta Cheese and Spinach served with Sautéed Artichokes and Morel Sauce

Cheese

Feuillete of Fourme D’Ambert and Summer Salad

Variation of English and French Cheese

Desserts

Traditional Tart Tatin with Bourbon Vanilla Ice Cream and a Caramel Sauce

Sorbet and Granita with Season Fruits

Valrohna Fondant with three perfumes and a Cappuccino Sauce

Mango and Kiwi Mousse with a Red Berry Coulis