Gala Menu

Menu Nº 1

King scallops Saint Jacques (King scallops sautéed in butter with chopped onion and mushrooms, Flamed with brandy and finished with white wine)

Roast tomato soup

Sautéed Fillet

Fillet of beef sautéed in butter, garnished with Carrots, green and yellow courgetts, served with wild mushrooms sauce)

Sorbet

Scottish salmon fillet with a fennel and dill sauce

Roast  potatoes

Season vegetables

Chocolat Délice and vanilla ice cream

Coffee

Tea

Menu Nº 2

Vol-au-vent with seafood

Minestrone sommer  soup

 Tournedos Rossini

Tournedos steak sauté in butter with Rossini sauce guarnished with a slice of Foie Gras and Truffle oil

Sorbet

Sole filet with fine herbs butter

Rissoles potatoes

Season fresh vegetables

Baked cheese cake

Coffee

Tea

Menu Nº 3

Fresh green asparagus served with Dutch sauce

Parsley soup

  Salmon fillet poached served with fines herbs butter

Lemon sorbet

 veal  saltibocca

Parsley potatoes

Season fresh vegétables

Orange Mousse with mascarpone cheese

Coffee

Tea

Menu Nº 4

 Smoked Salmon with Sauer cream and dill served with garlic bread

Cream of potato soup with Pistaccio and fresh cream

Trout fillets with fish lemon sauce

Sorbet

Trio of fillets Mignons”

Fillet of Beef served with Porto sauce

Fillet of Pork with blue cheese sauce

Fillet of Turkey with orange sauce

Croquets potatoes,

Baby green beans

Carrot sticks, Steamed cauliflower

Lemon souffle

Coffee

Tea

Menu Nº 5

Melon  Carpaccio  and  arugula salad  & parmesan cheese

Vol -Au -Vent stuffed with chicken, mushrooms and red pepper with creamy sauce

Tuna fillet with cappers sauce

Sorbet

Chicken breast with tarragon sauce

 Potatoes au gratin

 Season vegetables

Strawberry Duo

Coffee

Tea

Menu Nº 6

Vegetarian Menu 

Avocado and mango & melon fan with poppy seed vinaigrette

Green asparagus consomme

Red Onion quiche with green salad

Sorbet

Couscous with mix vegetables, fresh coriander and trio of Cheese

Peach flambé

Coffee

Tea

Menu Nº 7

A smooth Duck Liver Pate served with Melba Toast

Celery soup

Shrimps with mushrooms in tomato sauce and fresh coriander with wild rice

Lemon sorbet with Champagne

Braised faisan served with slices of apple and creamy  sauce

Châteaux Potatoes

Season vegetables

Chocolate  crepe with raspberries

Coffee

Tea

Menu Nº 8

Slices of Norwegian Smoked Salmon guarnished with Mix lettuce, caviar, lemon, onion rings, cappers Sour cream & dill

Cream pea soup

Salmon fillet with Basil sauce and pernod

Sorbet

Fillets of pork sautéed with butter and flamed figs with Calvados Brandy

Parisien potatoes

Season vegetables

Apple tarte with vanilla ice cream

Coffee

Tea

Barbecue Buffet

Green Salad, Tomato salad, Cucumber salad

Pickles

Coleslaw salad, Carrot salad, Sweet corn salad

Macaroni salad with yoghurt

Avocado salad in season

Dressings, Vinaigrette, Cocktail, Ranch dressing

Cold dishes, Hot dishes

Chicken legs, Loin of pork, Sirloin steak

Burgers, Baked potatoes, Season vegetables

Barbecue sauce, Green pepper sauce, Apple sauce

Pastries & fruits, Cheesecake, Choux au chocolat

Fresh fruit tartlets, Apple tart

Orange mousse, Chocolate cake

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