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Plated Menu | Sample 

Canapés 

  • 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)

  • BABY CROQUE MONSIEURTOMATO & BLACK OLIVE TAPENADE

       Black olive tapenade, sun-dried tomato & basil bruschetta (vg)

Starters

  • 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)

  • BABY CROQUE MONSIEURTOMATO & BLACK OLIVE TAPENADE

       Black olive tapenade, sun-dried tomato & basil bruschetta (vg)

Mains

  • BEEF FILLET WITH CAFÉ DE PARIS BUTTER

       Beef fillet with a tantalising butter of herbs, spices and savoury condiments (gf)                             (5€ supplement per person)​

  • PORK TENDERLOIN WITH A COGNAC SAUCE

       Fillet of pork seared and roasted, topped with wild mushrooms, onions &                                     lardons and a cream Cognac sauce (gf)

  • 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)​

  • THREE BEAN TOWER 

       Mixed beans, carrot & sweet potato (lightly spiced) topped with avocado, melting cheese &           tomato salsa, sumac spiced tender stem broccoli (vg) (gf)​

  • 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

  • WHITE CHOCOLATE & RASPBERRY CHEESECAKE

       Rich white chocolate cheesecake with raspberries

  • PEAR & FRANGIPANE TART

       Pear & almond frangipane with orange blossom mascarpone

  • PASTIS GASCON

       A traditional local dessert of Armagnac scented apples in light filo style pastry, salted                     caramel and rich vanilla cream​

  • LEMON TART

       Tangy lemon tart with strawberry coulis & crème Chantilly

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