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Breakfast Selection of viennoiserie (croissants, pain au chocolat etc). Freshly baked baguettes with preserves. Seasonal fresh fruit. Coffee, tea and fruit juice. |
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Lunch
Red Mullet Niçoise salad.
Salmon en croute with a tarragon and watercress mayonnaise.
Spinach and Ricotta tart soufflé.
All served with fresh locally baked baguettes.
Mille Feuille of hazlenut shortbread.
Lemon ricotta cheesecake.
Apricot and almond galette.
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Hors d'œuvre
Salmon pin wheels.
Tapenade mini pizzas.
Mediterranean bread tartlets with quails eggs. |
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Dinner
Antipasti platter.
Red leaves with roasted red onion, dried ham and tarragon.
Chilled minted pea soup.
Tuna steaks with a herb crust.
Canon of lamb with a provençale ratatouille.
Ballontine of chicken with wild rice.
Cheese board.
White chocolate and cardamon parfait.
Flambéed seasonal fruit.
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