Kir La Barbe

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Salade de Venaison à la Moutarde de Noix et Pommes
Roasted venison brushed with mustard and walnuts, apple salad

   Coquilles Saint Jacques Poêlées sur Omelette au Crabe Crème de Citronnelle
Spring onion and crab omelette topped with seared scallops and lemon grass sauce

Mousse de Foie de Volaille aux Raisins et Croûtons de Brioche
Home made chicken liver and brandy mousse topped with grape jelly and brioche toast

Tarte Tatin aux Echalotes Confites et Crottin
Caramelised shallots and goat’s cheese turnover garnished by a salad bouquet

Filet Mignon de Porc Rôti au Coriandre et à l’Ail, Purée à la Pancetta
Pork fillet roasted with a coriander and garlic crust, pancetta mash potato

Filet de Bœuf Poêlé aux Trompettes, Pommes Hazelback et Fagot d’Haricots Vert
Pan-fried beef fillet with wild mushroom sauce, roasted potatoes topped with paprika crust,   garnished with French beans 

Jambonnette de Pintade Farcie aux Raisins de Corinthe,
Sauce Madère et Gratin de Choux Fleur aux Amandes
Roasted Guinea fowl leg stuffed with raisin forcemeat,
Madera sauce and cauliflower gratin with almonds

Saucisse de Loup de Mer Farcie aux Epinards sur Risotto
Sea bass fillet filled with spinach & fish mousse, crab bisque and risotto

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Chariot de Fromages de France
Selection of French cheeses from the trolley

Tarte aux Poires à la Crème de Pain d’Epices Glacé au Caramel
Ginger bread cream and pear tart served with toffee ice cream

Crème Brulée à la Vanille et au Safran
Vanilla and saffron crème brulee

Crêpe Farcie aux Pommes, Glace Pistache
Pancake filled with cooked diced apples and patissiere cream, pistachio ice cream

Café et Mignardises