|
Regional Specialities
Bouillabaisse
***
Gigot d’Agneau de Sisteron en Croûte d’Herbes
Cheeses
Tomme Arlesienne
***
Caille de Brebis
***
Chèvre Pyramide
Wines
Domaine Beaurenard
***
Chardonnay de Languedoc
***
Chateauneuf-du-Pape
Sample
Captains ‘Farewell’ Dinner Menu
ASSORTED HORS D'OEUVRES
***
SAUTEED CHICKEN LIVERS WITH PARSLEY MOUSSE
VEAL FILLET IN WHOLE GRAIN MUSTARD SAUCE, SAFFRON
TAGLIATELLI, SAUTEED LEEKS
TOSSED SALAD
***
CHEESES
EPOISSES, MOUTIN DE CHARENTAIS
***
CHOCOLATE AND ALMOND CAKE IN COINTREAU
SAUCE WITH COINTREAU ICE CREAM |
Sample Lunch Menu
ENDIVE WITH ORANGES AND WALNUTS
IN WALNUT OIL
***
CUCUMBER, RED ONION AND FRESH DILL
IN VINIGARETTE
***
BEET AND APPLE SALAD
***
ROASTED PEPPERS WITH FRESH MOZZARELLA
***
CHEESE
***
ONION, OLIVE AND ANCHOVY TART
***
BROWNIES AND COFFEE
Sample
Dinner Menu
WATERCRESS AND PEAR SOUP
***
ESCALOPE OF SALMON IN A GINGER SAUCE WITH
BROCCOLI AND WILD RICE
MIXED GREENS
***
CHEESES
CAMEMBERT, FOURMÉ D'AMBERT
***
LEMON TART WITH LEMON SORBET |
