Sample Menu
Terrine of fish bouillabaise accompanied with a saffron vinaigrette
Terrine de poisson bouillabaise a la vinaigrette au safran
Petit Chablis 2003
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New season's milk fed lamb accompanied with dauphinoise potato,
red onion Confit and Shrewsbury sauce.
Carré d'agneau de lait roti, pommes dauphinoise, oignons confits,
sauce Shrewsbury
Cuvée Renaissance 2002
Fronton
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A selection of cheeses
Plateau de frontages
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Light iced Grand Marnier souffle on a bed of chocolate sauce
Cassolette de soufflé glace au Grand Marnier, sauce au chocolat
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Coffee and petits fours
Speeches and Champagne toasts