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BUCKS FIZZ
(Reception drink)
TUREEN DE
FRAISES
(Strawberries)

VELOUTE DE CRESSON
Fresh watercress blended with dairy cream

POULET AU CHAMPAGNE
Breast of chicken poached with champagne finished with double
cream, white wine and asparagus
The Chef's specialty, highly recommended
CAROTTES JULIENNE
Thin batons of carrot
BROCOLIS
Steamed broccoli florets
POMMES DE TERRE
NOUVELLES
Jersey royal potatoes with mint

BAKED ALASKA
Fresh fruit with Cornish dairy cream, topped with meringue
and baked in an individual ramekin

THE OU CAFE
ACCOMPAGNE DE CONFISERIE
A LA MENTHE
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BUCKS
FIZZ
(Reception drink)
CHOIX DE HORS D'OEUVRES FROIDS
A selection of handmade cold canapes

BURGUNDY CHAMPIGNONS
A timbale of wild, paris and button mushrooms marinated in
burgundy, topped with a pastry lid served in an individual
crockery ramekin

POULET EN COCOTTE
Sautéed breast of chicken with Normandy apples complemented
with Calvados
TIMBALE DES LEGUMES
A medley of glazed french beans, mange-tout, baby corn, carrot
batons, broccoli and celery
POMMES DE TERRE
A LA PROVENCALE
Piped mashed potato topped with a tomato concasse and baked
golden brown

ASSIETTE DE BON
BONS
A fine selection of small desserts, sculpted onto the plate

THE OU CAFE
ACCOMPAGNE DE CONFISERIE
A LA MENTHE
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