The Spring Menu

Starters

Fresh Bouquet from the Garden of Young Vegetables, Herbs and Olive Oil

Terrine of Rascasse fish with Plum, Lemon and Cucumber Crème Fraīche,
Mesclun Provencal Salad

Fine French Bean Salad with home made Smoked Salmon, Pine Nuts and Vinaigrette

Main Course

Steamed Sea Bass, Spinach on Caramel Honey Carrots, Thyme Crème and light Garlic Croquette

Supreme of Barbarie Duck stuffed with Foie Gras, Apple Ginger Compote
And Lime Sauce

Organic Chicken Breast with Green Asparagus and Chanterelle, Crème of Herbs

Cheese

Goats Cheese Raviole, Balsamic dressing and Pine Nuts

Dessert

Blanc Manger with Apricot and Filo Croustillants

Gratin of Seasonal Red Fruit

Seed Cardamom Parfait, Profiterole Sauce and Butter Biscuit