BEAUJOLAIS LUNCHEON MENU - £16.95

from 20th November till 29th November 2008

French onion soup
The best of soup served with garlic crouton and cheese.

Moules Marinière
Fresh mussels cooked in white wine, shallot and cream.

Pepperpot salad
Lamb lettuce & roquette tossed with cider vinaigrette topped with crispy bacon,
Roquefort and diced pear

Cassolette of chicken liver
pan fried chicken liver flavoured with garlic, onion and balsamic vinegar

Main

Boeuf bourguignon
diced beef marinated in red wine and herbs slowly cooked and served
with baby onions, carrots and pilaf rice.

Epaule d'agneau Bearn
Braised Shoulder of lamb boned and filled with garlic and herb stuffing
flavoured with white wine, served with its cooking juices

Partrige Roti A la normande
Whole Roast partridge baked with apple Stuffing and served with cider sauce

Bouillabaisse
Fish stew of salmon, prawns grey mullet cod flavoured with garlic,
onion and tomatoes served piping hot

Dessert

Apple Beignet
Slice apple in batter and fried served with an apricot sauce

Crème caramel
Crème caramel flavoured with Vanilla

Chocolate cup
Chocolate cup filled with chocolate mousse and served with a coffee sauce

Pear tatin
Pear cooked in caramel covered in pastry and baked served warm
with its own caramel sauce

Cheese platter
A selection of French cheeses served with biscuit or bread