Entrées

Escargots de Bourgogne
Poëlon of Burgundy snails off the shell, with garlic and parsley butter

Salade Landaise
Duck terrine, smoked duck magret, prune wrapped in bacon, sauteed sliced duck
gizzards, soft egg on a bed of mixed salad leaves with walnut oil dressing

Gratinée à l'Oignon 
Traditional onion soup with white wine, chicken stock,
croûtons and grated Emmental cheese topping
 
Mouclade 
Open mussels with saffron sauce

Tarte Tatin Poire Echalote (Ve)
 Caramelised pear and shallot tart, Xérès vinegar sauce  







Plats

Entrecôte au Vin Rouge
Rib eye steak with red wine sauce - gratin Dauphinois & vegetable garnish

Médaillons de Dinde Farcie
Turkey medallions stuffed with mushroom, shallot and chestnut duxelle,
redcurrant sauce - gratin Dauphinois & vegetable garnish

Chevreuil aux Myrtilles
Medallions of wild Scottish venison cooked rare with red wine  blueberry sauce - gratin Dauphinois & vegetable garnish

Fletan à la Hollandaise de Saumon Fumé et Crevettes
Fillet of halibut with smoked salmon and prawns hollandaise - crushed potato & vegetables

Quiche de Légumes (Ve)
Vegetables quiche with tomato onion - crushed potato, sauteed mushroom and chestnut garnish







Desserts

Assiette de Fromages
Selection of 3 unpasteurised French cheeses, mixed leaves and grapes

Crème Brûlée
Classic crème brulée with Madagascan vanilla

Bûche Chocolat Praliné
Traditional log shaped Christmas cake with chocolate and caramelised hazelnut -
Coffee & whisky crème anglaise

Crumble du Verger, Sorbet Pomme, Calvados (Ve)
Apple, pear and prune crumble, green apple sorbet, Calvados syrup