Chef's suggestions for Pat & Robert Allen Wednesday 7th May Avignon
Amuse Bouche
Tartare de Saumon Sauvage a la Salade de Concombres
Tartare of Marinated Wild Salmon with a Cucumber Salad
or Chartreuse aux Pointes d'Asperges a l'infusion de Cerefeuil
Mousse of Asparagus Spears with a Chervi scented Sauce
Ragout de Poissons aux Legumes Primeurs et Fine Herbes
Fillets of Lightly Poached Fish served with Spring Vegetables and Fresh Herbs
or Carre d'Agneau Roti, son jus Parfume a la Tapenade
Roasted Rack of Lamb with an Olive & Caper scented Juice
Plateau de Fromages
Cassolette de Souffle Glace au Grand Marnier, Sauce au Chocolat
Iced Grand Marnier Souffle, served with Chocolate Sauce
Examples of menus served on board.
