|Marinated Duck wrapped in French Crepe|
|Skewered Scallops in Fresh Rosemary with Seasonal Salad|
|Rosemary Lamb Racks with Pommes au Gratin and Red Kidney Beans|
|Fillet Mignon with Frites & Seasonal Veg|
|Lightly Salted Frites! |
|Braised Lamb Shank with Herbs de Provence Sauce|
Herbes de Provence (Provençal herbs) is a mixture of dried herbs from Provence invented in the 1970s.
The standard mixture typically contains savory, fennel, basil, thyme flowers, rosemary, bay leaf, chervil, tarragon, marjoram, and mint.Thyme usually dominates the taste produced by the herb mixture.
Herbes de Provence are used to flavour grilled foods such as fish and meat, as well as vegetable stews. The mixture can be added to foods before or during cooking or mixed with cooking oil prior to cooking so as to infuse the flavour into the cooked food. They are rarely added after cooking is complete.
|the half-way-through devouring marathon|
|Banana Turrons with Vanilla Ice Cream , Berries|
|Poire au Vin -Pear Poached in Red Wine Sauce|
|Homemade Cheesecake drizzled with Raspberry Coulis|
205 Upper Thomson Road