
Plated Menu | Sample
Canapés
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MINI QUICHE LORRAINE
Savoury pastry tartlets filled with bacon, cream & cheese
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PEA & MINT CROSTINI
Crushed pea & mint crostini (vg)
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HOUMOUS BLINIS
Houmous & onion confit on blinis (v)
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CAPRESE AND BLACK OLIVE KEBAB
Sundried tomato, black olive, mozzarella & basil kebab with a pesto drizzle (gf) (v)
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PROSCIUTTO, BLUE CHEESE & PEAR SKEWERS
Prosciutto, blue cheese with pear (gf)
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BABY CROQUE MONSIEURTOMATO & BLACK OLIVE TAPENADE
Black olive tapenade, sun-dried tomato & basil bruschetta (vg)
Starters
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MINI QUICHE LORRAINE
Savoury pastry tartlets filled with bacon, cream & cheese
-
PEA & MINT CROSTINI
Crushed pea & mint crostini (vg)
-
HOUMOUS BLINIS
Houmous & onion confit on blinis (v)
-
CAPRESE AND BLACK OLIVE KEBAB
Sundried tomato, black olive, mozzarella & basil kebab with a pesto drizzle (gf) (v)
-
PROSCIUTTO, BLUE CHEESE & PEAR SKEWERS
Prosciutto, blue cheese with pear (gf)
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BABY CROQUE MONSIEURTOMATO & BLACK OLIVE TAPENADE
Black olive tapenade, sun-dried tomato & basil bruschetta (vg)
Mains
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BEEF FILLET WITH CAFÉ DE PARIS BUTTER
Beef fillet with a tantalising butter of herbs, spices and savoury condiments (gf) (5€ supplement per person)​
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PORK TENDERLOIN WITH A COGNAC SAUCE
Fillet of pork seared and roasted, topped with wild mushrooms, onions & lardons and a cream Cognac sauce (gf)
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LAMB RUMP INFUSED WITH ROSEMARY, LAVENDER AND GARLIC
Lamb rump infused with a rosemary, lavender and garlic rub, served on a carrot purée with a Merlot jus (gf)Fillet steak encased in mushroom duxelle, prosciutto & puff pastry with a rich red Bordeaux wine jus (5€ supplement per person)​
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THREE BEAN TOWER
Mixed beans, carrot & sweet potato (lightly spiced) topped with avocado, melting cheese & tomato salsa, sumac spiced tender stem broccoli (vg) (gf)​
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MARINATED AUBERGINE
Burnt then skinned, an aubergine is marinated in maple syrup & harissa, griddled and presented upon crumbled feta and served with chef’s hummus (v) (gf)
Desserts
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WHITE CHOCOLATE & RASPBERRY CHEESECAKE
Rich white chocolate cheesecake with raspberries
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PEAR & FRANGIPANE TART
Pear & almond frangipane with orange blossom mascarpone
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PASTIS GASCON
A traditional local dessert of Armagnac scented apples in light filo style pastry, salted caramel and rich vanilla cream​
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LEMON TART
Tangy lemon tart with strawberry coulis & crème Chantilly
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