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SAMPLE MENU
ENTRÉE (STARTER)
Millefeuille of Peppers, Aubergines and Goat’s Cheese, served with Balsamic Vinegar,
Basil Oil and Rich Tomato Sauce
MAIN COURSE
Magret de Canard with Roasted Root Vegetables in a Rosemary, Thyme and Red Wine Jus
CHEESES
Chevre Frais, Etorki, Roquefort
DESSERT
Lavender Crème Brulée
SOME OF THE ATHOS WINES:
Crémant de Limoux, Château Haut Gléon Corbières, Borie Maurel Minervois, Picpoul de
Pinet, Château Puech Haut Rosé
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