Starters

• Warm goat cheese encased in flaky pastry served on a bed of lettuce and topped with a truffle dressing of parsley and shallots
• Sunshine plate, Succulent melon, cured ham, fresh figs and basil
• Escargot from Burgundy baked with garlic butter and parsley
• Italian tri-colore – a delight to behold on three levels – gazpacho, mozzarella mousse, and a creamy blend of arugula and leek, parmesan, sun-dried tomatoe with a truffle dressing
• Salad of fresh baby spinach topped with a warm cheese souffle of Comte
• Moules Marinière – mussels cooked with white wine shallot parsley garlic butter creme fraiche
• Authentic french onion soup with all the trimmings, succulent melted gruyere crouton
• Veloute of mussels with fennel and mushrooms
• Ginger marinated shrimp, avocado and grapefruit salad with a sesame herbed dressing

Main Courses

• Duck breast prepared in a lavender honey sauce with puree of potatoe and celery root
• Fillet of Royal Sea Bream, with sauted vegetables, beurre blanc sauce with Saffron of my friend Olivier Reboule
• Leg of Lamb from “SISTERON” roasted in its own juices with herbes de Provence served with luscious Gratin of potatoes, and roasted provencal tomatoes
• Lapin, roasted leg of rabbit topped with a whiskey sauce, and served with potatoes and carrots slow cooked in its own juices
• Roast tenderloin of beef, with black peppercorn/cognac sauce or a creamy roquefort sauce
• Veal Marengo, Veal shoulder roasted with tomatoes, mushrooms, garlic, onions, potatoes, carrots and broccoli
• Tenderloin of pork, mustard tarragon sauce, Darphin potatoes (a crepe of potatoes, cheese and onions)”ooh la la “
• Succulent Halibut poached in a lettuce leaf, two tiers with a vegetable stuffing and served with a garlic white wine butter saffron sauce
• Scallop saute in a deglazed saffron sauce served on a bed of basmati pilaf rice and julienne of vegetables, peas

Cheese Course

• A delectable assortment of best French cheese on platter
• Roasted “bleu de bresse” (mild blue cheese) served on a crisp salad with truffle dressing
• Warm goat cheese salad, served on toast with fig marmelade, peanuts and a sesame honey dressing

Desserts

• Tarte Tatin – “only found in France” warm carmelized apple tarte with fresh cream from Normandy
• Toms’ cake – Chocolate ice cream cake flambe with grand mariner
• Smooth and Creamy Chocolate Mousse
• A seasonal crumble – fruits of the season, almonds, pistachio, served with vanilla or almond ice cream
• Poire Belle Helene – a lovely poached pear served with homemade chocolate sauce and almond slices
• Profiteroles – miniatures home baked cream puff shells with vanilla ice cream and topped with succulent chocolate sauce, whipped cream and slivered almonds
• Lucy’s pie – Crunchy apple pie, creamy caramel sauce and vanilla ice cream
• Tarte Citron – A mouthwatering lemon tarte with meringue
• Misnestrone of fruits – a mixture of seasonal fruits marinated in its own juices served with homebaked paper-thin almond cookies
• Strawberry Pie, sweet purée of rhubarb, vanilla ice cream

Children’s Menu

• For children up to 12 years old
• Children’s meals are served before the adults
• Includes 1 entree, 1 main course, 1 dessert
• Children’s menu: 25 euros per child
• Optional for children to eat adult selection (smaller portions) 45 euros per child