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GRADUATION MENU 2011 STARTER Freshly prepared soup of the day Smooth parfait of foie gras & chicken livers with onion marmalade Twice baked three cheese soufflé

MAIN COURSE Roast salmon petit pois Français Breast of chicken, mushroom & tarragon fricasse with lemon butter sauce Roasted red pepper, sun-blush tomato & basil risotto Rib eye steak frite with garlic butter or peppercorn sauce (£5.00 supplement)

DESSERT Vanilla crème brulee Gateaux opera with hazelnut ice cream Selection of French cheeses with oatcakes

£25.00 per person including a glass of fizz on arrival Please note on parties of 6 or more a discretionary service charge of 10% will apply


Balthassar Graduation Menu