Beaujolais Day - English

Starters


Poached Pear and Endive Salad with Roquefort Cheese, Walnuts and Balsamic

Terrine of Ham Hock, Pistachio and Quail Eggs served with Horseradish Aioli

Moules Normand


Mains


Goats Cheese Salad with mixed Salad Greens, Sweet Potato and an Anchovy Dressing

Boeuf Bourguignon

Wild Seabass with Beurre Blanc avec, Almonds, Garlic Potatoes and Endives


Dessert


Chocolate Tart with Coffee Ice Cream and Espresso Sauce

White Chocolate Ganache, Raspberry Ice-Cream and Raspberry Sauce

Fermented Mixed Berries and Ricotta Cheesecake with Ginger Nuts