| First Course
- Soup
- Roasted Carrot, Parsnip & Ginger Soup
with Espuma of Crème Fraîche
- Caraway Seed Butternut squash Soup with Greek
Yogurt
- Potage St-German (green peas) with Espuma
of Creme Fraiche
- Carmelised Spanish Onion Soup with Paprika
Straw
- Vichyssoise with Chives (cold)
- Chilled Avocado with Avocado Ice Cream
Second Course - Starter
- Red Bell Pepper Bavaroise with Sour Tomato-Basil
Coulis & Rhubarb Chutney
- Salad of Green Asparagus & Mesclun Mix
with 12 year old Balsamic Vinaigrette
- Spring Roll of St-Tola Cheese with Plum Compote
& Pear Relish; Fraises des Bois Vinaigrette
- Warm Ardsallagh Goats Cheese on a Toasted
Brioche with Mango Compote; Raspberry Vinaigrette
- Vine Tomato Terrine with Yellow Pepper Coulis,
Avocado Mousse & Basil Oil
- Fricassée of Potato Gnocchi with Morel Mushroom
& Artichokes; Tarragon Cream
Third Course - Sorbet
- Passion Fruit Sorbet with Raspberry Coulis
- Apple & Rosemary with Calvados
- Blackcurrant with Ginger Ale
- Vine Tomato & Basil
- Guava Fruit
Fourth Course – Entreé
- Charlotte of Aubergine with Woodland Mushrooms
& Sun Dried Tomato; Su-Miso Dressing
- Spring Roll of Stir Fried Vegetables with
Hoi Sin BBQ Sauce
- Quiche Cremuse of Morel Mushrooms & Artichokes;
Herb Mousseline
- Open Ravioli of Butter Beans, Puy Lentils,
Morels* Artichoke Ragout
- Spinakopita of Spinach & Goats Feta Cheese;
Red Onion Confit & Rhubarb Chutney
- Strudel of Vegetable Ragout with Celeriac
& Chive Mousseline
Fifth Course – Dessert
- Raspberry Parfait with Strawberry Romanoff
- Chilled Lemon Souffle with Mélange of Fruit
& lemongrass Anglaise
- Red Wine Poached Pear with Pear Ice Cream
& Pear Williams Anglaise
- Profiteroles filled with Cinnamon Ice Cream;
Caramel Sauce
- Japanese Green Tea Ice Cream with Dry Fruit
Compote
Sixth Course
- Freshly Brewed Coffee OR Selection of Tea
- Petit Fours
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