Sunday
Canapes
Scallops
with Parsnip puree, Parsnip crisp, Pomegranate dressing
Slow Braised Beef Cheeks in a Port Jus
with Creamy Parmesan Polenta, Toasted Garlic Green Beans and Crispy Bacon
V
Trio of Bean Casserole in a Port & Chestnut Jus
with Creamy Parmesan Polenta, Toasted Garlic Green Beans
Passion Fruit Cheesecake
Baked New York Style
Monday
Puy Lentils with Oven Dried Tomato’s
Served with mixed Herbs and Gorgonzola Salad
Moroccan Salmon with Citrus Couscous
Cumin and Coriander Sauce & Roasted Fennel and Red Pepper, Avocado Espuma and Crispy Salmon Skin
V
Piquant Mixed Bean Falafel, Butternut Squash & Hummus
with Citrus Couscous, Cumin and Coriander Sauce, Roasted Fennel and Red Pepper
Lemon and Mascarpone Tart
with White Chocolate & Rose Petal Shards
Tuesday
Crab and Fennel Cakes
with Dill Remoulade and Fennel Slaw
Crispy Pork tenderloin
with Smoked garlic mash, Shaved Brussel sprouts, Wild mushrooms, Port jus
V
Wild Mushroom Bale
with Braised Savoy Cabbage, Chesnutt Puree, finished with Truffle Infused Oil served with Crispy Potatoes
Baked Apple and Pecan Strudel
with Bourbon and Vanilla Bean Crème Anglais
Wednesday
Breakfast Pancakes, Mixed Berry Compote, Lemons, Bacon
Chefs Evening Off
a great opportunity to experience some of the famous apres-ski in resort as well as a huge selection of local cuisine on offer in one of the many restaurants in town.....
Thursday
Demitasse of Wild Mushroom Soup
with a White Truffle Foam and Tempura Asparagus
Lamb Rump
with Dauphinoise potatoes, Wilted spinach, Ratatouille, Lamb jus
V
Roasted Mediterranean Vegetable Saffron Risotto
with Babaganoush, Black Olive Jus and Cracked Spiced Chickpeas
Earl grey panacotta
with Lemon almond biscotti, Blood orange sorbet, Orange Marmalade
Friday
Continental Breakfast
Chefs Day Off
a great opportunity to sample some of the fabulous cuisine on offer in one of the excellent restaurants in resort.
Saturday
Trio of French Cheese Soufflé
with Apple & Walnut Salsa
Black Pepper Duck
with Vanilla Mashed Potato Roasted Tricolor Carrots & Beets, Embellished with Forestière Garnish & Tarragon Sauce
V
Whole Roasted Black Pepper Cauliflower
with Vanilla Mashed Potato Roasted Tricolor Carrots & Beets, Embellished with Wild Mushroom Garnish & Tarragon Sauce
Black Forest Pavlova with Dark Chocolate Mouse
Morrello Cherries, Hazelnuts and Chocolate Honey Sauce
Cheese Board & Port