Champagne Evening- Thursday 26th June 2008

Menu

Buck wheat blini with real caviar and sour cream

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Terrine of wild boar in champagne jelly, served with toasted brioche and Muscat and apple salad

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Steamed fillet of wild seabass with champagne and vanilla sauce, asparagus
and petit pois

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Roast corn fed chicken on a champagne and truffle risotto

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Pink champagne and strawberry mousse




Champagne Vegetarian Theme Menu

Buck wheat blini with sour cream and chives

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Trio of melons with champagne sorbet

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Warm onion tart with crème fraiche

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Vegetable stuffed crepes with champagne and dill sauce

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Pink champagne and strawberry mousse