CHEF’S SUGGESTIONS

Poached Jumbo Prawns
Garnished with a tomato mousse and lump fish caviar.

Cream of Parsnip Soup
A rich parsnip soup topped with whipped cream and roasted pine nuts.

Beef Tournedos Foie Gras
Beef medallions topped with goose liver pâté, served with a Madeira sauce, savoyarde potatoes, asparagus, carrots and cauliflower.

Crêpe Suzette
Warm pancakes served with a rich orange and Grand Marnier sauce, roasted almond flakes and vanilla ice cream.

Also available for diabetics

CHEF’S RECOMMENDATIONS

Asparagus Fricassée
Green asparagus fricassée presented warm in a puff pastry basket.

Chilled Strawberry Soup
Chilled strawberry soup flavoured with Champagne.

Corn Fed Chicken Suprème
A corn fed breast of chicken presented in a creamy mushroom sauce, served with red cabbage, green peas and duchesse potatoes filled with tomato concasse.

Chocolate and Cappuccino Mousse Cake
Layers of chocolate sponge and cappuccino mousse, served with apricot purée and cherries.

CHEF’S RECOMMENDATIONS

Cold Salmon Terrine “Chablis”
Poached salmon fillet set in a Chablis wine aspic, served on a herb sauce.

Fish Soup “Bergen”
A traditional recipe from Bergen in Norway. A creamy fish and seafood soup garnished with vegetable julienne.

Braised Leg of Venison
Venison braised in red wine and juniper berries, served with croquette potatoes, sautéed brussel sprouts and carrots.

Pineapple “Sunrise”
Fresh pineapple marinated in Grand Marnier, served with vanilla ice cream and strawberry sauce.

Also available for diabetics