The document provides 5 menu options for food at the caves. Each menu includes an appetizer, main course, and dessert. Menu options range from terrine of chicken and salmon to smoked salmon cheesecake. All menus include the award winning bread and a selection of roasted vegetables.

1. FOOD AT THE CAVES
MENU OPTIONS (Includes Au Gourmand’s award winning bread on the table)
Menu A
Homemade terrine of free-range chicken, pistachio nut marinated with cognac and wrapped with pancetta, served with our
dried apricot and orange chutney. Steamed escalope of west coast salmon served with a tarragon hollandaise on crushed
Provencal new potatoes (and vegetables selection).
Dark chocolate mousse set in a white chocolate coupelle with minted strawberry and raspberry drizzle.
Menu B
Roasted tomato and red pepper veloute with a basil pesto drizzle.
Grilled Scottish salmon wrapped with crispy bacon served with salsa verde on buttered mash potato, roasted vegetables
selection.
Warm cinnamon scented apple crumble tartlet served with vanilla custard.
Menu C
Warm oyster mushrooms, garlic and pancetta millefeuille served on a bed of seasoned mixed leaves. Braised Scottish lamb rump
with red wine, tomato and oregano served on buttered mash potato with roasted roots vegetables.
Prunes, almond and Armagnac tartlet served with crème fraiche and raspberry coulis.
Menu D
Scottish smoked salmon cheesecake set on mixed leaves with a lemon, coriander dressing.
a fagot of vegetables (French beans, carrots, and baby corn wrapped with pancetta).
Classic lemon tartlet served with a minted strawberry, mango and blueberry salsa.
Menu E
£5 supplement.