Beaujolais Evening

The Menu
Entrée

“Salade Nicoise”
Originating from the city of Nice in Provence, crunchy gem lettuce, cherry tomatoes, French beans, boiled egg, new potatoes, black olives and tuna chunks with a Dijon mustard dressing and sweet pea shoots. (V)(GF)

Plat Principal

“Boeuf Bourguignon”
A classic French favourite made with trimmed boneless beef short ribs, chunky carrots, celery, onion and garlic, slow braised in dry red wine and beef stock finished with thick bacon lardons button mushrooms and chopped flat leaf parsley.
Or
“Ratatouille with warm goats cheese”
A popular French vegetarian dish made with eggplant, zucchini, bell peppers and sun dried tomato ragout sautéed together with garlic, basil and thyme, topped with warm goats cheese and tops of greens. (V) (GF)

Both main courses are served with a delicious serving of Gratin Dauphinois.

Bonbons

“ Eclair au chocolat”
A choux finger filled with crème Chantilly with hot dark chocolate sauce and vanilla pod glace.
Or
“Crème brûlée”
A set smooth sweet custard with rhubarb compote and madeleines. (GF)