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Canapés

• Smoked duck breast with cherry compote upon an oat cake (gf)

• Foie Gras with apricot jam on toasted brioche finished with dark chocolate

• Half quail's egg topped with a smoked salmon and Hollandaise sauce (gf)

• Flaky pastry layers of smoked salmon with dill and cream cheese mix

• Sun-dried tomato, mozzarella and olive kebabs (v)

• Local walnut bread slice topped with goats cheese, apricot and honey (v)

• Black olive tapenade on baguette topped with cherry tomatoes (v)

• Hand cut cured sausage, Gouda cheese and mini gherkin kebab (gf)

• Creamy goats cheese topped with basil, honey and fig upon an oatcake (v) (gf)

• Smoked salmon blinis with dill crème cheese

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Starter

• Seared scallops and prawns presented in a rich cream cheese and herb sauce, lightly gratinated

• Local Perigord Salad with smoked duck, walnuts, foie gras and garlic toast

• Chef's hot smoked salmon served with beetroot, horseradish and citrus creme fraiche (gf)

• Globe artichoke salad with preserved lemon mayonnaise (v) (gf)

• Chef's duck liver & pork terrine accompanied by fresh plum & Port compote (gf)

• Honey roasted beetroot, goats' cheese and walnuts presented on a bed of rocket (v)

• Goats cheese and dill terrine, light salad, roast red pepper coulis and crisp toast (v)

• Charcuterie platter of jambon sec, cured meats with accoutrements, sun dried tomatoes, green salad and rustic bread

• Fresh asparagus wrapped in Parma ham, griddled and served with Béarnaise sauce

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Main Course

• Beef fillet with foie gras and rich red Pineau sauce

• Medallions of beef slow cooked in red wine with glazed button mushrooms and silver-skin onions and bacon lardons

• Salmon escalope marinated in thyme, honey, garlic and then baked (gf)

• Tender lamb rump seasoned with a rosemary, lavender and garlic rub, served upon celeriac puree, finished with a rich Merlot sauce

• Filet of fish gently pan-fried in butter, served on a light zesty tomato & lime salsa

• Slices of Magret duck breast perched upon duck rillettes and a slice of brioche, finished with a rich Madeira and wild mushroom sauce

• Duet of fish upon caramelised fennel and carrot, served with saffron sauce

• Filo pastry tart spread with fresh pesto, roasted tomatoes and feta cheese, toppedwith rocket and pine nuts (v)

• Sliced grilled aubergine, layered with mozzarella, parmesan cheese and rich homemade tomato sauce (v) (gf)

• Filo pastry base filled with a rich but light mascarpone sauce of mushrooms, Pineau and fresh parsley (v)

• Artichoke hearts and asparagus spears blanched, marinated, char-grilled mixed with goats cheese, pasta and lemon dressing (v) (gf)

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All main courses served with either Dauphinoise, Salardaise or new potatoes and seasonal fresh vegetables

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Desserts

• Chocolate brownie base topped with an indulgent chocolate mousse

• Light yeast sponge soaked in rum sugar syrup, finished with crème Chantilly and fresh soft fruits

• Cats tongue biscuits enclosing a fresh strawberry bavarois mousse, topped with more fresh strawberries and créme Chantilly

• Soft seasonal fruit Pavlova

• Lemon tart, crème Chantilly

• Panna cotta served with seasonal fresh fruits, creme Chantilly

• Chocolate mousse garnished with homemade biscuit

• A traditional local dessert of Armagnac scented apples in a light filo style pastry, served with vanilla ice cream

• Pear and almond tart, fresh egg custard

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Coffee served from a coffee station