Winter 2010 Menus

Saturday

• Spicy chorizo in wine
• Soupe de Tomates
• Sweetcorn, grated carrot and lettuce
• Boeuf Bourguignon served with Boulangere Potatoes and Seasonal Vegetables
• Tiramisu Cups
• Cheese Board

Sunday

• Genepe shots and savoie sausage
• Pesto Parcels
• Sweetcorn, grated carrot and lettuce
• Baked Salmon served on a Potatoe and Celeriac Stack
• Raspberry Cheesecake
• Cheese Board

Monday

• Snails
• Soupe à l'Oignon Gratinée
• Sweetcorn, grated carrot and lettuce
• Coq au Vin served with Root Vegetables
• Fruit Crumble
• Cheese Board

Tuesday

• Chefs Day Off

Wednesday

• Cheese bites on crountons
• Vegetable Soup
• Sweetcorn, grated carrot and lettuce Salad
• Pork Loin Braised in Savoie Cider accompanied by Roasted Vegetables
• Chocolate Pots
• Cheese Board

Thursday

• Salmon bites
• Regional Baked Paté with homemade picalilly
• Sweetcorn, grated carrot and lettuce
• Duck on top of diced roast potatoes
• Honey and Walnut Tart
• Cheese Board

Friday

• Frogs legs
• Carrot and corriander Soup
• Sweetcorn, grated carrot and lettuce
• Mediterranean Chicken and vegetables served on a bed of Tagliatelle
• Tarte Tatin
• Cheese Board