SAMPLE SUMMER LUNCH 3 COURSE MENU
TO START
Homemade bread
Pea and potato presse, herb mousseline with a dressed mesclun, hazelnut & shallot salad
MAIN COURSE
Sea trout poached in olive oil, crisp summer vegetable tart with a tartare dressing
DESSERT
Blackberry crème brulee with pickled blackberries & a seed tuile
SAMPLE SUMMER LUNCH 2 COURSE MENU
MAIN COURSE
Rotisserie style roast chicken, potatoes & aoili with a green salad and vinaigrette
Pain de campagne
DESSERT
Lemon meringue parfait with a raspberry tuile