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Regional Specialities
Noisette d’Agneau en Croûte de Sel avec Sauce
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Romarin, Ragout de Calamars “Provençâle”
Cheeses
Le Saint-Remois
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Fromage de Chévre au Poivre et au Thym
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Tomme de Valdeblore
Wines
Domaine de Guéry
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Château de Nouvelles
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La Clape
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Château la Condamine Bertrand
Sample Captains ‘Farewell’ Dinner Menu
ASSORTED HORS D'OEUVRES
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SAUTEED CHICKEN LIVERS WITH PARSLEY MOUSSE
VEAL FILLET IN WHOLE GRAIN MUSTARD SAUCE,
SAFFRON TAGLIATELLI, SAUTEED LEEKS
TOSSED SALAD
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CHEESES
EPOISSES, MOUTON DE CHARENTAIS
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CHOCOLATE AND ALMOND CAKE IN COINTREAU SAUCE WITH COINTREAU ICE CREAM
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Sample Lunch Menu
CARROT SALAD WITH PEPPERS AND CASHEW NUTS
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BOW TIE PASTA AND CHERRY TOMATOES IN PESTO
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CHILLED EGGPLANT WITH LEMON AND BASIL
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SMOKED CHICKEN SALAD WITH CELERY, APPLE
AND ALMONDS
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FRESH PINEAPPLE
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CHEESES
MORBIER
GOATS CHEESE
Sample Dinner Menu
WATERCRESS AND PEAR SOUP
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ESCALOP OF SALMON IN A GINGER SAUCE WITH
BROCCOLI AND WILD RICEv
MIXED GREENS
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CHEESES
CAMEMBERT
FOURME D'AMBERT
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LEMON TART WITH LEMON SORBET
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