Finely chopped ‘blue’ fillet mignon, with shallots, capers Worcestershire sauce, parsley, Dijon mustard and seasoning. Served with a raw quails egg.
All guests are asked for their individual requirements dependent upon Tabasco sauce.
Escalope de Foie Gras Chaud et Pastilla à
Hot Foie Gras and crispy pancake of Chicken flavoured with cinnamon. Served with pomme purée.
‘The Lords Prayer’
Sticky toffee pudding according to the Lord, served with toffee sauce and homemade ice cream
Accompanied with a glass of Grand Armagnac, 5yr.