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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

 


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