Christmas Eve Menu
Starters
Rillettes of goose with boritaine onions, leaf salad and brioche toast
French onion soup with garlic croutons and gruyere cheese
Puff pastry shell, seared scallops served with a cauliflower puree, buttered samphire, chorizo, shellfish cream £ 5.00 supplement
Baked baby camembert with garlic, thyme and rosemary, toasted brioche soldiers
Warm soufflé of Roquefort cheese with poached pears and walnuts
Garlic bread with or without mozzarella cheese
Mains
Navarin of lamb with rosemary and thyme dumplings and pommes mousseline
Braised feather blade of beef with creamed potato and bourgignon sauce
Cod “Chez Moi”
Served with chunky chips and petits pois a la francaise
Confit leg of duck, sauté of wild mushrooms, fine beans and baby potatoes, truffled jus
Pithivier of wild mushrooms, Gruyere cheese and butternut squash blanquette of winter vegetables and tarragon cream
Spaghetti carbonara or bolognese
Desserts
Eton mess with seasonal fruits and fruit coulis
Selection of fine cheeses £2.50 supplement
Raspberry crème brulee
Rum baba with seasonal fruits and fruit coulis
Selection of ice creams and sorbets
Two courses £ 20.50
Three courses £ 25.50
Please ask to speak with Michael our chef if you suffer from food allergies or intolerances