Starters

Albacore tuna ceviche, celery in different textures, finely sliced Corsican ham, aged for 12 months.

Trout, house-smoked over beech wood, leek coulis, lemon crackers and side salad of quinoa and herbs.

House brioche with Sainte-Maure-de-Touraine goat’s cheese, red beetroot foam and pickles.

Chilled carrot soup, green olive condiment, open sandwich of crunchy vegetables and oyster pepper butter.

Main course

Seasonal fish according to availability, cream of velvet crab à l'Américaine (tomato and wine sauce), peas and chorizo. (can also be served without chorizo)

Lamb two ways: confit shoulder and rack cooked at a low temperature, strong pistachio gravy.

Escalope of calf’s liver, gravy with caramelised red onions, Morello cherry coulis.

Pulled oxtail, cream of avocado and grapefruit-peanut vinaigrette.Ziti pasta stuffed with cream of Galet de la Loire cheese, chickpea falafels with coriander and spring vegetable minestrone.

Desserts

Crispy hazelnut puff pastry, passion fruit-praline choux buns and discs of Valrhona Passion Fruit Inspiration couverture.

Rhubarb poached in grenadine syrup and tarragon, orange blossom mascarpone cream, gavotte biscuits and honey ice cream.

Dacquoise cream cake, ORGANIC Madagascan vanilla jam and candied apples, light tea and bergamot orange mousse, dried (black) lime ice cream.

Platter of mature cheeses, carefully chosen by us, accompanied by mixed salad leaves.

Fresh goat’s cheese faisselle with herbs, Granny Smith coulis and Batak peppercorns.