Dinner

STARTERS

The origin of Foie Gras

Foie Gras flambé with calvados, served with cooked green apple, home made Kalamata olive’s plumcake, foamed dates and strawberry jelly. 

Quiche Lorraine  

 A Savory tart with puff pastry filled with cream, eggs, onion, bacon and cheese

Escargots from Bourgogne   

Escargot marinated in Sauvignon Blanc, homemade garlic and parsley butter with espellete pimento and nuts

Chicken Brochette  

Lemongrass and Ginger Chicken Skewers with Mango Purée 

Salmon Trilogy  

Tris of Salmon tartare

Parmigiana

Organic Eggplants lasagna

Sides

Salad

Grilled vegetables

Bowl of Rice

Roasted or Mashed potato

Asparagus

Green beans

Carrots Vichy

ENTRÉES

Salmon

Salmon cooked with fata papar, avocato, cherry tomatoes, lime and fresh ginger, baby peppers

Sardegna 

Lamb Chops marinated for 12 hours in wine served with goat cheese sauce and mashed potatoes

Under the Rib! 

Angus grilled Skirt Steak, cognac flambé, mustard sauce and black pepper served with roasted potatoes

Duck  Confit

Homemade Duck Confit with orange and port wine sauce, served with Mashed Potatoes  

Catch of the Day 

Chef Fantasy style

Pasta

Selection of Pasta of the day make with special Chef secret (TBD)

Cheese

Party on the Stone 

Selections of authentic cheese from Italy, France, served with homemade jam, fresh fruits and nuts

3 or 6 Pieces

Soups

Colours of the Garden

 Vegan Soup

French Onion Soup