Menu 1

Amuse-Bouche

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Jerusalem Artichoke Soup
with Morel Mushroom Ravioli


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Roasted Rack and Noisette of Lamb
with Red Wine and Rosemary Jus served with Pumpkin Puree, Baby Broccoli and Celeriac


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Expresso and Vanilla Pannacotta

With Caramalised Oranges


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Selection of Cheeses

Menu 2

Amuse-Bouche


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Asparagus Wrapped Smoked Salmon


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Veal Fillet Medallions with Smoked Bacon Lardons
with a Truffle and Sherry Vinaigrette served with a Cassoulet of Chickpeas and Haricots
and Roasted Garlic Potato Puree


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Pear and Frangipane Tart

With Prune and Armangnac Ice Cream


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Selection of Cheeses