Easter Lunch 2010

Duck Terrine, Duck Leg Croquette

 Apple Dressing, Pear Struddle

Hazelnut Oil

Or

Penne Pasta with Grilled Courgette, Cherry tomatoes

Rikotta,Basil Pesto Sauce

Cream of Carrot and Ginger Soup 

Baked Sea Bass Fillets with Avocado and Swiss Cheese

Prawn Tortelloni, Crisp Spinach Leaves

Lobster Cream, New Potatoes

 Or

Roast Lamb Noisettes,Cous Cous Salad

Butternut Squash, Thyme Caramelized Onions

 Roast Potatoes, Lamb Glaze

Or

Beef Fillet Medallions

Celeriac Cream, Mushroom and Porcini Gratin

Foie Gras, Beef Reduction

 Selection of Sweets from the trolley

Coffee

Petit fours

€ 48.50