Captain's Dinner for Anne & Ross O'Brien Friday 8th October Dijon
B.L.T Cocktail
Souffle au Fromage de Chevre, Salade a l'Huile de Noisettes
Twice-baked souffle of Goats Cheese with a Hazelnut Scented Vinaigrette
Filet de Charolais au Sauce de Moutarde
Fillet of Beef with a Dijon Mustard Sauce
Plateau de Fromages
Poire Pochee au Vin de St Emillion, Framboises et Figues
Poached Pear in St Emillion, served with Autumn Raspberries and Figs
Examples of menus served on board.
