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Regional Specialities
Filet Mignon de Veau à la Bière et Moutarde
(Veal with Beer and Mustard)
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Selle d’Agneau au Romarin
(Lamb with Rosemary)
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Saumon et Friture
(A salmon dish)
Cheeses
Valencay
***
St. Maure de Touraine
***
Selles sur Cher
Wines
St. Nicholas de Bourgueil, L’Alliance des Generations,
Sancerre, Vouvray
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
***
CHEESES
EPOISSES, MOUTON DE CHARENTAIS
***
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
***
SMOKED CHICKEN SALAD WITH CELERY, APPLE AND
ALMONDS
***
FRESH PINEAPPLE
***
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 RICE
MIXED GREENS
***
CHEESES
CAMEMBERT
FOURME D'AMBERT
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LEMON TART WITH LEMON SORBET
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