PRIVATE DINING AT CHATEAU DUMAS Our Paris-trained in-house chef, Charlotte Clement, has a real passion for food. She cooks and teaches at Chateau Dumas where she has established a reputation for the quality and inventiveness of her cuisine. Cooking with the seasons is a way of life in France and fresh, ripe, seasonal ingredients are at the heart of her cooking. Please ask us if you would like more information about Charlotte s cookery classes. SUMMER LUNCH MENUS 2013 2-Course Lunch Menu: 14E per head (minimum 8 people) Prices include waitressing and taxes. Tips are discretionary. Lunch Menus are all Vegetarian and are served with freshly-baked Baguettes LUNCH menu 1 French Onion Tarts Tomato, Brie and Basil Salad New Potatoes and herby Greens Fromage frais with Honey and Fruits LUNCH menu 2 Paté en croute with Apricots Grated Carrot Salad with Raisins and Herbs Green Beans and Cherry Tomatoes and Rocket Tortilla Rich Chocolate bake with Crème fraiche LUNCH menu 3 Salade Niçoise Cake aux Olives Olive Bread Caramalised Apple Tart
LUNCH menu 4 Sweet Potato and Red Onion Frittata Broad bean, Radish and Confit Lemon Salad Rocket, Feta Cheese and Pine nuts Strawberry and Almond Crumble LUNCH menu 5 Spinach, Pine nut and Goat s Cheese Filo Stuffed Tomatoes Mixed Bean and Green Pepper Salad Rice and Cauliflower Pilaf Crème Caramel LUNCH menu 6 Nicoise Tarts of Onion, Tomatoes and Anchovies Olive Tomato and Garlic Bread Salad Melon with Country Ham Apricot Tart LUNCH menu 7 Stuffed Peppers, Courgettes and Aubergines Provencal Tomato Salad Courgette and Marigold Fritters Puy Lentil Salad Chocolate Mousse OTHER TREATS.. We can also provide catered Picnics, delicious Afternoon Teas and to order Birthday Cakes. Please ask for details and prices.
SUMMER DINNER MENUS 2013 3-Course Menu: 28E per head (10 people or more) We can cater for smaller numbers but there may be a per head supplement. Prices include waitressing and taxes. Tips are discretionary. Please choose a menu for the group which comprises one Starter, one Main and one Dessert course. We are happy to cater for vegetarians outside the group order. STARTERS SALADE DUMAS A mixed leaf Salad with cured Duck Breast, marinated Figs, Parmesan Chips and crispy Bacon (Vegetarian version also available) ASSIETTE CHEVRE-FEUILLE A trio of Honey-grilled Goat s Cheese, Sorbet of Herbs and Goat s Cheese and a fresh Herb and Cheese Terrine served on a bed of Endives, Pears and Walnuts TRUITE FUMEE MAISON SUR UNE GALLETTE DE POMME DE TERRE Home-smoked Trout Fillet on a Potato and Chive Cake served with a Dill and Crème fraiche sauce FOIE GRAS MI-CUIT FACON DUMAS Terrine of Foie gras and a spicy Fig Chutney served with a Gaillac doux Granite TRIO DE POTAGES FROID (V) Three tasty iced Soups of Pea and Mint, Gazpacho and Melon with Pineau FEUILLETE DE BOUDIN NOIR AUX POMMES Black Pudding and Apple layers served with a grainy Mustard Ice Cream
MAIN COURSES MEAT MAGRET DE CANARD, SAUCE AUX FIGUES Duck Breast pan-fried and sliced with honeyed Figs and a Jus de Porto FILET MIGNON DE PORC FARCI, JUS A LA SAUGE Tenderloin of local Pork stuffed with Apricots and served on a bed of Apples and caramalised Onions with a Sage Jus BLANC DE POULET AUX PIGNON DE PIN, ROMARIN Chicken Breast stuffed with Pine Nuts and Rosemary served with a Basil and Cream Jus PINTADE FARCI DE VEAU ET CEPES Roasted Guinea Fowl stuffed with Veal and wild Mushrooms and Thyme CONFIT DE CANARD AUX BETTRAVES ET ORANGES Local Confit of Duck served with a Salsa of Beetroot, Orange and Mustard Seed. Served with Sauté Garlic Potatoes AGNEAU FARCI AUX EPICES MAROCAIN SUR UN LIT D AUBERGINES ET POIVRONS Lamb stuffed with Marocan spices served on a Bed of Peppers and Aubergines FISH SAUMON AUX POIVRONS ROUGE CROUSTILLANT DE NOISETTES Pan-fried Salmon on a bed of Red Peppers and Herbs with a Coulis of Hazelnut and Chives PAPILLOTTES DE SARDINES AUX TOMATES ET OIGNONS Sardine cooked in a Papillotte with Tomatoes and Onions ROULE DE POISSON BLANC White Fish (the catch of the day) steamed with Fennel and Dill and served on a bed of Leeks and Courgettes VEGETARIAN AUTOUR DE L AUBERGINE (V) Aubergine layers cooked with Cream and Tarragon served on a bed of oven-roasted and herbed Tomatoes ASSIETTE DE LEGUMES FARCIES (V) A selection of local Vegetables stuffed with Herbs, Nuts, Cheese and served with a fresh herby Green and Hazelnut Salad
ACCOMPANIMENTS FISH DISHES are served with a Dill and Pine Nut Rice Pilaf or Potatoes and accompanied by steamed Market Vegetables or Salads MEAT DISHES are served with Potatoes, Polenta or Rice and a selection of Market fresh Vegetables DESSERT CRÈME BRULEE A LA LAVANDE Lavender Crème brullée served with Apricot Compote TERRINE DE TROIS CHOCOLATS Three Chocolate Terrine served with a hot Caramel Sauce CHARLOTTE AU FRAMBOISE Raspberry and Fromage frais Pudding with a Coulis of Raspberries TARTE AU FIGUE ET AMANDE Individual Tartlets of Amandes and Figs served with a homemade Honey Ice Cream DELICE A LA FRAISE Strawberry and Shortbread Tower served with a Lavender Ice MOUSSE AU CHOCOLAT BLANC, SORBET DE FRAMBOISES A white Chocolate Mousse with Raspberry Sorbet CHEESE COURSE: 5E a head extra (or 3E extra if chosen in preference to a dessert) A cheeseboard with a selection of 4/5 local goat and dairy cheeses served with bread and crackers COFFEE AND TEA ******* GRILLADE DUMAS A Grillade prepared and cooked on the Terrace, with a selection of marinated Meats and Fish, Skewers, Salads, Vegetables and Dips, full of Mediterranean colour and flavours Please ask us for a per head price A NOTE ON WINE We are happy to match and supply wine through our local sommelier, Laurent Zimmermann, or guests may bring in their own wine. We do not charge corkage for private dining. Prices include waitressing and taxes. Tips are discretionary