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VR18 | Day 4 Lunch
In provincial France, it. is customary for chefs of boutique restaurants to create their menu a few days before based on the fresh seasonal produce. We have just received the fresh menu from this restaurant which we would like your help in quickly selecting below.
We already have your dietaries, so any dietaries will be catered for.
Name
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D4 | Lunch - Main
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D4 | Lunch - Main
A
Mediterranean sea bass ballotine with colorful zucchini julienne and tempura flowers. Enhanced by a chlorophyll fish stock. Baby spinach shoots and peach purée with smoked pepper.
B
Seven hour slow-cooked lamb shank with Celtic potato purée. Rosemary jus and Piccoline olives.Chef's vegetarian special
C
Chef's Vegetarian Special
D4 | Lunch - Dessert
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D4 | Lunch - Dessert
A
Gourmand white peach and verveine discovery with almond biscuit and lemon verveine granita.
B
Strawberry soup lightly sweetened with honey. A medley of red fruits and sweet fruit sorbet (vegan)
C
Decadent chocolate delight: Guayaquil chocolate ganache on a soft biscuit with lime-marinated raspberries, Carpentras strawberry sorbet, and basil.
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