Le Manoir aux Quat' Saisons

Le Menu Decouverte de Manoir

Flavours of tomato and basil
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Confit of "Landais' duck liver, spiced cherries, almonds, mango chutney
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Warm "River Severn" wild salmon, radish, yuzu cream
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Soft poached free range hen's egg, coco beans and Alsace bacon
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Pan-flied Icelandic halibut, braised fennel, nicoise olive, lemon curd
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Assiette of slow-roasted Snowdonian lamb, sweet onion puree, roasting juice
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Red fruit steeped in Cabernet Sauvignon, fresh mint and basil
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English rose and raspberry Vacherin, Tahiti vanilla cream and Marshmallow
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Thai Cinnamon and 64 % chocolate speculos, Alfonso mango and passion fruit reduction

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Petit fours et chocolats du Manoir

Yum, Yum!