Starters
Sautéed pear and blue cheese salad with a balsamic dressing
Caramelized onion, tomato and goats cheese tart
Wild mushroom risotto topped with rocket and parmesan
Goat’s cheese and bacon lardons on mixed leaves with a warm honey mustard dressing
Tomato and mozzarella bruschetta salad
French onion soup with a gruyere crouton
Main Course
Coq au vin with Savoyard potatoes caramelized carrots
Beef bourguinion with mashed potato and green beans
Confit duck legs with braised red cabbage
Veal escalope, white risotto and broccoli
Rosemary roast lamb, roast vegetables and garlic roast potatoes
Mozzarella and sage chicken ballotine with wild rice
Desserts
Tarte tatin with vanilla icecream
Creme brulee and shortbread cookies
Lemon tart with redcurrant sorbet and crème fraîche
Brioche and butter pudding with crème anglais
Poached pears with winter spices and honey marscapone cheese
Sticky toffee pudding with toffee sauce and custard