Menu 1

 Grilled local goats cheese with honey and thyme
served with a pear salad
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Duck breast with a blueberry sauce
accompanied by a gratin dauphinois, braised
red cabbage and caramalised apples
~
Warm apricots marinated in amaretto and orange juice
served with vanilla ice cream

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Menu 2

French onion soup
With Abondance cheese toasts
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Seared filets of red mullet
with tapenade and a roasted red pepper and tomato coulis
on an olive and fresh herb mash
~
Pear tarte tatin with cinnamon ice cream

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