LE DEUXIEME
CHRISTMAS 2009

Jerusalem artichoke and cep soup with truffle oil
Ballontine of foie gras with apricot and sultana chutney and toasted brioche
Beetroot, vodka marinated salmon with blini and sour cream
Warm goats cheese, toasted foccacia with capponata and a pesto dressing
Smoked haddock risotto with a soft poached egg

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Roasted rump of lamb with Nicoise garnish and boulangere potatoes
Fillet of seabass with baby squid risotto and herb oil
Roasted breast of goose with pomme puree, oyster mushrooms and crispy bacon
Escalope of turkey with chestnut and cranberry stuffing and a fondant potato
Cannelloni with sun dried tomatoes, black olives and pine nuts
Honey glazed carrots and buttered sprouts

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Home made Christmas pudding with brandy sauce
Tarte Tatin with vanilla ice-cream
White and dark chocolate mousse
Coconut and white rum parfait creole butterscotch sauce

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Coffee and chocolate truffles


£39.00 PER PERSON
Service is discretionary, though a recommended 15% will be added to your bill