Menu
DINNER MENU
Entrée / Starter
Local Périgourdine Salad
- Smoked duck, foie gras, lardons, walnuts and croutons on a dressed salad
(or)
Chicken, Leek & Mushroom Terrine
-Served with a light salad and tarragon mayonnaise
Plat Principal / Main Course
Butterflied Leg of Lamb
- Rosemary & garlic marinated leg of lamb with mint jelly
(or)
Chicken Breton
- Chicken breast in a sauce of cider, dijon, crème fraiche & thyme
(or)
Beef Wellington (without Puff Pastry / sans Pâte Feuilletée)
- Fillet steak with mushroom duxelle, prosciutto, and a red wine jus
*All main courses will be served with potatoes au gratin dauphinois and local, seasonal vegetables.
For all the days along the way