Babette’s Feast Concept Menu
Gin and tonic
Creamy girolles soup
Smoked mackerel pâté with cucumber pickle and hand made poppyseed crackers.
Served with Marquis de Pennautier, chardonnay, 2012
Beetroot cooked two ways served with caramelised shallots, crispy kale and soft rainbow chard
Pan fried duck breast served with puy lentils and fig sauce
Pan fried halibut, with a burnt butter sauce
Simple herb salad with lemon and olive oil
Served with Plan de Dieu, Côtes du Rhône, 2011
Westcombe extra mature cheddar, soft goat’s cheese, Vulscombe goat’s, Yorkshire blue, Kidderton ash goat’s, Godminster cheddar served with fig cake and orange blossom honey pots
Salted caramel physalis with pink grapefruit and pomegranate sorbet, chocolate and date truffles and candied citrus peel
Served with Chapel Down sparkling wine
Simone Weil Concept Menu
Black olive tapenade with fresh goat's cheese on toast. Olives to take the place of the olive branch - Simone was a pacifist after her encounter at Assisi.
Chicken Noodle Soup - to symbolise Simone’s Jewish roots. It’s also a traditional remedy for sickness and she was frequently unwell.
Steaming Mussels with white wine and parsley, served with a purple sprouting broccoli salad and sourdough bread and butter for dipping. A Classic French dish - Simone was born in Paris
Poached rhubarb with blood oranges, cinnamon and star anise. Beauty and brightness - we end with a celebration of her life.
Prices upon request