Starters

MONTBELLIARD SAUSAGE

Traditional French smoked pork sausage, served with “Du Puy” Green lentils and a splash of red wine sauce.

SHRIMP & SCALLOPS LOUISIANA

Seared tiger shrimps and fresh scallops, served with a tomato and Louisiana dressing and French mixed herbs.

VEGETABLE TERRINE (V)

Served with a red pepper coulis

Mains

WELSH RIB-EYE OF BEEF

Slow roasted Welsh black beef rib-eye accompanied with braised oxtail, garnished with ceps, roasted carrots, croquet potatoes & French green beans.

RACK OF WELSH LAMB

A Welsh rack of lamb served pink, presented on a potato rosti with a layered tomato & courgette chartuese and a rosemary jus.

RISOTTO DE BETTERAVES (V)

Arborio rice Risotto cooked with Beetroot crowned with a soft poached Quail egg & finished with Parmesan Tuille and Pac Choy

Desserts

CHOCOLATE TERRINE

Dark Belgium chocolate terrine with a vanilla mousse, crispy biscuit & crème brulee, finished with a Van Gogh pencil & gold leaf, and served with pistachio ice cream.

RIVOLI PASSION FRUIT

Passion fruit mousse on a raspberry base, served with a raspberry ripple ice cream.