Le Safran - Weekly Menu
STARTERS:
Red Mullet Salad
Inspired by a Niçoise, citrus-marinated red mullet fillets
or
Caesar Salad
Marinated chicken, romaine leaves with Caesar dressing, Parmesan, and garlic croutons
MAIN COURSES:
Grilled Swordfish
Seasonal vegetable brunoise with herbs, caper-infused virgin sauce
or
Stuffed Chicken Breast with Old Style Mustard Cream
Parsley potatoes and mushroom stew
or
Slow-Cooked Lamb Shoulder
Spiced eggplant stew and green beans with coriander
DESSERTS
Soft Chocolate Cake
With raspberry coulis
or
Thin Apple Tart
With almond cream and wild berry fromage blanc