Chapter One Restaurant / Dinner Menu

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SAMPLE DINNER MENU


Pea, asparagus and smoked ham soup

Prawn spring roll, red pepper basquaise, basil oil

Terrine of veal, pear and mustard puree, watercress, apple, hazelnut salad

Gratinated asparagus, ham and parmesan, asparagus puree, acidulated butter


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Hake, braised squid, celery and fennel, tomato and shellfish sauce

Aberdeen Angus fillet of beef, braised mixed mushrooms, red wine essence, béarnaise sauce

Guinea hen, parma ham farce, garlic emulsion, peas a la francaise

Shoulder of spring lamb, melted onion, thyme and garlic jus



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Orange and campari jelly, coffee cream, warm chocolate mousse, vanilla ice cream

Cherry soup, pistachio macaroon, pistachio ice cream, fresh cherries

Lime parfait, mango mousse, vanilla and mint, grue de cacao tuile

Tiramisu, liquorice ice cream


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Tea/Coffee
Petit Fours