| |
BEAUJOLIS NOUVEAU EVENING MENU
Entrées
Potage au Pistou
A hearty warming soup - with tomato, basil ,garlic, beans and barley
Rognons d’Agneau
Lambs’ Kidneys cooked in a spicy sauce of Madeira, grain mustard, paprika and cream, served with puy lentils, onion and bacon
Tarte a L'oingnon
A classic French tart, made with melted onions and bacon, flavoured with thyme, served warm with salad garnish
Salade de Chevre Chaud
French goats cheese, in a walnut crumb, served warm, with an apple and mustard seed relish and salad garnish
Plats Principal
Coq au Vin
one of the classic French casseroles, chicken pieces, cooked in Beaujolais Nouveau and chicken stock, flavoured with garlic and thyme, with bacon, shallots and mushrooms
Cocotte de Terre de Lapin
wild rabbit, cooked in a cider stock, flavoured with rosemary and garlic, served with sauteed potatoes
Breasts of Pigeon
cooked pink, carved on a bed of barley and wild mushroom risotto, with a Beaujolais Nouveau jus
Ragout des Fruits de Mer Frais
A selection of fresh fish and assorted seafood, bound in a tomato based sauce, with onions and fennel, flavoured with tarragon and Pernod
Desserts
Tarte au Citron
a tangy lemon tart with a caramelised sugar crust, with lime marmalade ice cream and an orange caramel sauce
Selection de Fromage
a selection of French cheeses, including St Agur, Brie and Vignotte, with cheese biscuits, celery and grape chutney
Croustillant de Pomme et de Mure
an apple and blackberry crumble with a hint of ground allspice, topped with an oatmeal crumble, with vanilla ice cream
Coupe de Tuille Amande
Almond tuille basket, filled with blackcurrant ice cream and fresh berries, with a raspberry coulis
Cafe et Monnaies.
|
|
tel:
01756 794274
e-mail: