Just got a mail from ms.Vittorina Hetherton chief of the shares department.I asked for the menu and I received her answer today.
It looks jammie.
INVENTIONS - MENU FOR 24 DECEMBER 2006
OUR STARTERS
Suckling pig stuffed with pistachios and chestnuts
Pigeon terrine with foie gras
Crab tartar with diced vegetable confit
Aoste ham with "poire tapées" (dried pears)
Salmon selection
(Smoked horseradish cream, marinated in fennel, cannelloni with cucumber cream)
Chefs own duck foie gras with fruit chutney
Pheasant and pistachio galantine
Chilled melon
Green asparagus with its sauce
SALADS AND CONDIMENTS
Endive salad with smoked duck breast and walnuts
Celery remoulade with citrus fruits
Cherry tomatoes and quails eggs
Rocket and young sprout salad
SEAFOOD SELECTION
Fines de Claire oysters
Langoustines and marinated mussels
Maine lobster
King prawns
OUR HOT BUFFET
Served in slices: rib of beef with a demi-glace meaty flavoured glaze and cep mushroom oil
Stuffed boudin blanc (white pudding) with calvados and apple jus, spices and cinnamon
Turkey with Christmas stuffing and a foie gras sauce
Small venison steak with red berries and mulberry cream
Grilled veal piccata with a balsamic vinegar jus
Roast loin of lamb in a pistachio crust prepared with sage
Seafood stew with a lobster cream sauce
Pork medallions with morel mushrooms
OUR VEGETABLES AND ACCOMPANIMENTS
Potatoes and chestnuts roasted with honey and nutmeg-flavoured meat jus
Wild mushrooms and pine nut stew
Green beans sautéed in a garlic confit
Basmati rice with saffron flavouring and dried fruits
Conchiglie, cream of pumpkin and vegetable balls
Medley of mini vegetables with herb butter
Childrens snacks
OUR BUFFET OF DESSERTS AND FARM CHEESES
Christmas fruit basket
Selection of Yule logs
Mini red berry and lemon tart
Mini pecan and chocolate tart
Christmas sweets and childrens desserts
Chocolate and jelly fruits
Coffee
Selection of white and red wines and Champagne
Vittorina Hetherton
It looks jammie.
INVENTIONS - MENU FOR 24 DECEMBER 2006
OUR STARTERS
Suckling pig stuffed with pistachios and chestnuts
Pigeon terrine with foie gras
Crab tartar with diced vegetable confit
Aoste ham with "poire tapées" (dried pears)
Salmon selection
(Smoked horseradish cream, marinated in fennel, cannelloni with cucumber cream)
Chefs own duck foie gras with fruit chutney
Pheasant and pistachio galantine
Chilled melon
Green asparagus with its sauce
SALADS AND CONDIMENTS
Endive salad with smoked duck breast and walnuts
Celery remoulade with citrus fruits
Cherry tomatoes and quails eggs
Rocket and young sprout salad
SEAFOOD SELECTION
Fines de Claire oysters
Langoustines and marinated mussels
Maine lobster
King prawns
OUR HOT BUFFET
Served in slices: rib of beef with a demi-glace meaty flavoured glaze and cep mushroom oil
Stuffed boudin blanc (white pudding) with calvados and apple jus, spices and cinnamon
Turkey with Christmas stuffing and a foie gras sauce
Small venison steak with red berries and mulberry cream
Grilled veal piccata with a balsamic vinegar jus
Roast loin of lamb in a pistachio crust prepared with sage
Seafood stew with a lobster cream sauce
Pork medallions with morel mushrooms
OUR VEGETABLES AND ACCOMPANIMENTS
Potatoes and chestnuts roasted with honey and nutmeg-flavoured meat jus
Wild mushrooms and pine nut stew
Green beans sautéed in a garlic confit
Basmati rice with saffron flavouring and dried fruits
Conchiglie, cream of pumpkin and vegetable balls
Medley of mini vegetables with herb butter
Childrens snacks
OUR BUFFET OF DESSERTS AND FARM CHEESES
Christmas fruit basket
Selection of Yule logs
Mini red berry and lemon tart
Mini pecan and chocolate tart
Christmas sweets and childrens desserts
Chocolate and jelly fruits
Coffee
Selection of white and red wines and Champagne
Vittorina Hetherton
