Cotes Event

Starters

Mushroom soup with crème fraîche and chives

Whitebait crispy whitebait with tartare sauce and lemon

Egg Benedict ham and poached egg on a toasted muffin with homemade Hollandaise sauce

Autumn Salad roast butternut squash and baby spinach salad with walnuts, dates and a Roquefort dressing

Savoie Ham with Celeriac Remoulade air-dried mountain ham with shredded celery root, mustard and caper ‘coleslaw’

Tuna Rillettes flaked tuna “rillettes” with fine herbs, lemon and toasted sourdough

Feuilleté Provençal warm puff pastry with ratatouille, goats cheese, black olives, capers and basil

Mains

Roast Hake hake fillet with Savoy cabbage and braised peas in a white wine and cream sauce

Breaded Chickenpan roasted breaded chicken breast with potato purée, chives and mustard sauce

Roasted Vegetable and Lentil Salad warm roasted vegetable and lentil salad with a poached egg

Salmon Fishcakessautéed salmon fishcakes with baby spinach salad, dill and a wholegrain mustard sauce

Galette Complète buckwheat galette with Béchamel and Gruyère cheese, ham and fried eggs, served with a salade verte and frites

Chicken with Couscous  braised piquant chicken leg with couscous, black olives and preserved lemon

Steak Frites char grilled thinly beaten out minute steak with frites and garlic butter( served pink)

Desserts

Dark Chocolate Pot with crème fraîche

Crème Caramel

Iced Berrieswith white chocolate sauce

“Crumble aux Pommes”apple compote with Normandy butter crumble and vanilla ice cream

Chocolate Mousse

Ice Creams and Sorbets