NEW YEARS MENU

Les entrees	Soupe de panais Parsnip & roasted garlic soup	Pâté de champignons à l’estragon Mushroom & tarragon pâté served with tomato relish ∓ toasted brioche
	Magret de canard fume Smoked duck with caramelised peaches	Sauté de gambas King prawns sautéed in white wine with garlic & coriander butter
	Moules à la Normande Mussels cooked with apples & cream

Plats Principaux	Lotte au jambon de Parme Medallions of roast monkfish wrapped in parma ham with yellow & red pepper coulis	Faux filet aux haricots noirs Char grilled rib eye steak served with a timbale of black eyed beans & pancetta with roasted cherry tomatoes
All dishes served with gratin daupinoise potatoes or a panache of seasonal vegetables	Suprême de poulet farci Chicken supreme coated with honey & black pepper, stuffed with duck liver & served on buttered leeks with marsala sauce	Limande-Sole Grillée Whole lemon sole grilled with baby vegetables roasted in olive oil, lime & thyme, topped with smoked salmon
	Strudel de légumes Vegetable strudel with celeriac & chervil sauce

Dessert	Chocolate dacquoise Layers of meringue & chocolate ganache	Selection de fromages Cheese & biscuits
	Salade de fruits pochés Poached winter fruits with cinnamon winter berry compote	Tarte au citron Caramelised lemon tart with crème chantilly