La Table d’Hôte Versailles

£29.95 Two courses/£34.95 Three courses

Please note this is a sample menu, dishes may change due to market availability

Première Assiette

Les Potages.

Soup of the day or Fish soup.

Le Foie Gras du Gers à L'Ancienne.

Gascogne mi-cuit foie gras terrine marinated with duck confit
and artichoke layers, with a fig chutney.

Le Soufflé de Fromage de Chêvre des Pyrénées.

Twice baked goat cheese soufflé served with prvençale garnish.

Le Trio de Saumon d’Ecosse.

Roulade of smoked salmon, gravardlax cured with beetroot
hot smoked salmon served with horseradish cream.

Les Coquilles St Jaques de Cornaille Ella.

Seared Cornish scallops served with a lobster bisque sauce,
oyster mushrooms and a Parmesan Tuille.

Le Carpaccio de Boeuf à l’Huile de Truffe.

Carpaccio of Scottish beef fillet with parmesan shavings
truffle oil and rocket salade.

Deuxième Assiette

Le Bar Sauvage au Chorizo.

Seared fillets of wild seabass with a chorizo and pimento warm
vinaigrette served with crushed new potatoes.

Le Flétan Cuit en Robe de Saumon Fumé.

Baked North Atlantic halibut wrapped in smoked salmon
served with a horseradish and white wine velouté,
févres, mint and buttered new potatoes.

La Selle d’Agneau Galloise.

Roasted boneless saddle of Welsh lamb topped with a nutty
brioche crust served with a thyme jus .

Le Chateaubriand for 2 persons.

Roasted Angus beef fillet served with a combination of Béarnaise
sauce and forest mushroom and Red Burgundy sauce.

Le Cerf de la Fôret.

Roast fillet of Scottish venison, served with Port Jus,
Sautéed Salsify & a Pomme Rosti.

L’Oie du Pére Noël.

Roast English goose with sage, onion and sausagemeat stuffing,
apple sauce, Port gravy, roast potatoes, parsnip chips,
chestnuts and brussel sprouts.

Le Dessert ou l’Assiette de Fromages.

A choice of sweet or a selection of French cheeses.