Cuisine: Food & Wine Aboard L’Art de Vivre

Tuna Salad Niçoise with Shredded Tuna, Egg, Potatoes, Capers & Olives

Lardon & Artichoke Quiche with Heirloom Tomato & Parma Ham and served with Green Oil, Smoked Paprika & Red Tomato Pesto

Lemon Curd with Fig-Infused Mulled Wine, Creamed Lemon Mousse & Biscuit Crumble

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Greek Labneh Yoghurt with Zaa-Tar Spices, Poached Nectaines, Plums and Lambs Lettuce served with Assorted Seeds

Linguine served with Creamed Summer Truffle Sauce, Mushroom Carpaccio & Parmesan Shavings

Selection of Cheeses

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Canteloupe Melon with Zaa-Tar Spices, Iberico Parma Ham & Matthew’s Homegrown Chicory

Parmesan & White Wine Carnaroli Risotto served with Seared Scallops, Trio of Peppers and an Orange & Yellow Pepper Coulis

Lime Sorbet with Wild Blackberry & Red Berry Purée

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Fresh Conference Pear & Roquefort Salad with Rocket Leaves and Honey & Mustard Vinaigrette

Pan-Seared Duck Breast with Basmati Rice cooked with Raisins & Almonds, Heritage Baby Carrots and served with an Orange & Duck Jus Sauce

Selection of Cheeses

Roasted Butternut Squash Velouté served with Pickled Butternut, Buratta, Ras-el-Hanout & Smoked Paprika

Pan-Fried Salmon Fillet with Mussel Beurre Blanc Sauce, Split Green Oil, Courgette Ravioli & Tobiko Orange Fish Roe

Selection of Cheeses

Raspberry Mousse served with Fermented Raspberry Juice, White Chocolate Croquant and Biscuit Crumble

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Roasted Carrots & Brocolli with White Wine Hollandaise

Bœuf Bourguignon cooked with Pinot Noir & Dark Chocolate and served with Roasted Potato Wedges

Selection of Cheeses

Chocolate Fondant served with Strachiatella Ice-Cream, Dark Berry Fruit Coulis & Whipped Cream

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Mushroom Velouté with Bleu d’Auvergne and served with a Raspberry Couils & Pecans

Confit Duck Leg with a Broccoli Beurre Noisette Purée, Sautéed Cabbage & Sauce
Vièrge

Selection of Cheeses

Bailey’s, Cocoa & Coffee Souflée

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Courgette & Asparagus Soup with Courgette Ribbons and Green Asparagus Spears

Loin of Lamb with Celeriac Beurre Noisette, Pickled Caramelised Celeriac, Chanterelle Mushrooms & Lamb Jus

Selection of Cheeses

Red Wine & Red Port Poached Pears with Pistachio Ice-Cream

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Leek & Potato Vichyssoise Soup served with a 64º Poached Egg

Fillet of Tempura-Battered Saint Peter’s Fish with a Homemade Tartar Sauce, Sautéed Pak-Choi, Courgettes & Broccoli Florets

Selection of Cheeses

Vanilla-Pod Crème Brûlée

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Duck Liver Foie Gras served with Toasted Brioche & Fruit Compôte

Charolaise Flat-Iron Steak with Périgord Truffle Sauce, Cauliflower Purée & Cauliflower Florets

Selection of Cheeses

Granny Smith Apple Mille Feuille served with a Biscuit Crumble & Vanilla-Pod Ice Cream