MENU

Textures of the tomato:
Carpaccio, pesto, oven-dried and mousse
with aioli and focaccia (N)
*
Chargrilled rump of lamb
Leek and mint Dauphinoise
Julienne of root vegetables
Cauliflower puree
Red wine sauce (A)
*
Chocolate fruit and nut ganache (N)


VEGETARIAN MENU

Textures of the tomato:
Carpaccio, pesto, oven-dried and mousse
with aioli and focaccia (N)
*
Baked flat mushroom with smoked cheese and
roasted pepper cous cous
Leek and mint Dauphinoise
Julienne of root vegetables
Cauliflower puree
Pumpkin sauce
*
Chocolate fruit and nut ganache (N)

MENU

Asparagus and sweet potato rillettes
Peach and red onion chutney
Rye bread
*
Rump of lamb with a warm salad of Marquez sausage and pepper salsa
Parmentier potatoes
Spaghetti of vegetables
Minted yogurt
*
Blood orange custard tart
with a blackcurrant coulis


VEGETARIAN MENU

Asparagus and sweet potato rillettes
Peach and red onion chutney
Rye bread
*
Mixed bean cassoulet with pesto
Griddled spring onion
Parmentier potatoes
Spaghetti of vegetables
Minted yogurt
*
Blood orange custard tart
with a blackcurrant coulis