| |
Breakfast
Selection of viennoiserie (croissants, pain au chocolat etc).
Freshly baked baguettes with preserves.
Seasonal fresh fruit.
Coffee, tea and fruit juice. |
|
Lunch
Tomato and three pepper tart served with celariac and a mixed salad.
Exotic Turkish chicken salad served with flatbread.
Lemon and garlic swordfish served with a Greek salad.
All served with fresh locally baked baguettes.
Fresh fruit platter.
Home made vanilla ice cream with hot chocolate sauce.
Lemon drizzle cake. |
|
Hors d'œuvre
Selection of local tapenades.
Smoked salmon swirls.
Olives and local saucission. |
|
Dinner
Warm goats' cheese and sesame salad.
Smoked trout pate.
Salade d'oeuf poche.
Fillet of chicken in fresh tarragon sauce served with wild rice.
Dorado a la Greque served with garlic and parsley saute potatoes.
Tomatoes stuffed with rice and pine nut pilaf served with spinach and feta en croute .
Cheese board.
Light lemon cheesecake.
Pears poached in red wine. |
|