STARTERS:
French onion soup
Pea soup with Bayonne ham & Bleu D’Auvergne rarebit
Crudités with hot anchovy dip
Whole globe artichoke with hazelnut vinaigrette
Villandry salad with polenta croûtons
Gratin of macaroni cheese with or without crispy lardons
Chargrilled asparagus with vinaigrette & herb salad
Salad of ham hock with pickled girolles and sauce gribiche
Villandry Charcuterie Platter
Beef Carpaccio with wild rocket salad & parmesan
Terrine of foie gras with apple and cinnamon chutney

MAIN COURSE:
Fettuccine with roasted aubergine & sun dried tomato source
Mussels with white wine, cream, garlic & crusty bread
Steak tartare with allumettes
Chicken paillard with wild rocket, frisée & red pepper relish
Salt and pepper squid with tartare sauce
Cold poached fillet of salmon with mayonnaise and Secrett’s farm salad
Duck confit with savoy cabbage and spicy sauce
Seared rare tuna Niçoise
Fish of the day
Pan fried scotch fillet of beef with béarnaise sauce

PUDDINGS:
Moist chocolate cake
Sticky toffee pudding
Banana Tarte tatin with vanilla ice cream
Baked Alaska
Lemon tart
Eton Mess
Honeycomb ice cream with chocolate sauce
Normandy cider & apple sorbet
Selection of Villandry cheeses
Selection of chocolate truffles