Au Clairon des Chasseurs

STARTER Scottish salmon smoked over beechwood, fresh herb cream, on a bed of mesclun salad Pan-seared foie gras, served with fig chutney and gingerbread Pumpkin velouté with chorizo tuile MAIN COURSE Beef Wellington fillet wrapped in puff pastry with Périgueux sauce Sole meunière fillet served with crisp vegetables Venison medallions with a morel mushroom sauce and celeriac purée, drizzled with a reduced meat jus DESSERT Red berry ice cream log with Italian meringue Chestnut and hazelnut Tiramisu with a hint of Grand Marnier Wine à la carte.