The 1860 at Home March Menu
La soupe à l’oignons’
A classic, modern, caramelised onion and beef stock soup with croutons and gruyère cheese with origins in 18th century Paris.
Tourte de saumon fume et queues de langoustine
Our own boat caught langoustines, Loch Fyne Oysters lightly smoked salmon, Bradan Rost, baby capers and spinach in a puff pastry and short crust tart served with a crayfish bisque.
Filet de boeuf
Chargrilled fillet of beef served with ceps, Pont-Neuf potatoes, cauliflower and potato gratin and a broccoli and courgette mousse served with a shallot, thyme and red wine sauce and cold bourguignonne sauce.
Rémoulade de céleri râpé et noix
A side dish of grated celeriac and walnut rémoulade.
A French sourdough bread. With love from Troyes.
Homemade here in Inveraray.
Tarte à la frangipane et poire pochée’
Saffron liquer poached pear in a frangipane tart served with chocolate dipped Flor de Caña rum marinated raspberries, crème anglaise and raspberry coulis.