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Spring into Summer a la Carte Menu at Auberge du Lac 
Jean-Christophe Novelli

Première Assiette Entrée Froide

Home smoked Scottish Salmon served on a Blinis with Vodka Dressing on a bed of Mixed Leaves
 eight pounds fifty

Tourteaux Crab, Avocado and Norwegian Prawns Citrus Tian with Poached Quail Egg, Caviar, Mixed Leaves and Anchovy Dressing 
eight pounds fifty

Minute Seared Red Tuna Carpaccio with Bean Sprout Crunch and Spring Asparagus, Rock Oyster Fritter and Jumbo Caper Gribiche 
eleven pounds fifty

(V) Belgium Endive "Gold Chicory", Beenliegh Blue Cream Cheese and a Walnut dressing seven pounds

Pressed sliced Marble Terrine made of Traditional Cassoulet and served with a light essence of Foie Gras with a White Bean dressing 
eight pounds fifty

Traditionally served Scottish Salmon 'Auberge' Smoked 
eleven pounds fifty

Soft Duck Liver Parfait, Cèpes Powder, Almond Oil Fried Bread with a weekly range of home pickles
 seven pounds

(V) Sweet Cherry Tomato Chilled Gaspacho Style Soup with a Provencale Spice Sorbet, Pickled Celery and Coleslaw
 six pounds fifty

Intermédiaire Entrée Chaude

Deep Sea Cépes Powder Presse Scallops in a Shell baked with Black Pudding, Foie Gras Truffle Oil served with Belle de Fontenay Spud and Celeriac Mousseline 
eighteen pounds fifty

Cervela Chauvignol Cheese with Caramelised Granny Smith and cured Duck Foie Gras and Green Lentil Soya and Almond Oil, Garden Lamb Lettuce 
nine pounds fifty

(V) Steamed Wild Mushroom Gateau Parmesan Crakelin wrapped in a Thin Pancake with Mixed Herbs and Port Wine 
twelve pounds fifty

Finger Rolled Lobster Tortellini, Wild Belgium Rocket, Orange Cardamom and Vanilla dressing with local Cress Chlorophile (also available as a vegetarian dish)  sixteen pounds

All Premières Assiettes and Intermédiaires can be served as a main course with a supplement of two thirds of the marked price

Assiette Principale - Poissons Crustacés

Roast Monk Fish Tail, Pancetta 'Osso Bucco' style with a Dutch Carrot and Cumin reduction twenty one pounds

Steamed Sea Bass fillet with Scallop and Oyster Salsifi Topped with Caviar Veloute en 'Porte Feuille' twenty six pounds

Large Traditional Whole Dover Sole served off the Bone with or without Meunière butter, accompanied by a selection of Vegetables @ market price

Minute Sliced Overseas Grilled Lobsters, Chorizo Oil, Jewish Thyme, glazed with a Stilton Hollandaise, Virgin Crismona and baby spud mash @ market price

Assiette Principale - Viande Volailles Abats

Four Hours Braised Oxtail served with Liquorice, Cauliflower Mash and Crispy Pancetta fourteen pounds fifty

Jean-Christophe's Selection of the Day Butcher Plate Selection chosen on the day according to Jean-Christophe's versatile mood
 twenty four pounds

Or simply Braised Pig's Trotter Stuffed on the day according to Jean-Christophe's spontaneous mood again! 
sixteen pounds fifty

Roast Farm Chicken with Jewish Thyme and Gorgonzola served with a Leek Risotto, Walnut Oil Muscade Powder and Sweet Vintage Parmesan twenty one pounds

Spiced Spring Welsh Lamb with Mild Szechwan Pepper, Deep Sea Scallop with Truffle, Cream Foie Gras and Emulsion Tagliatelle thirty pounds

Mixed Spring Vegetable Selection of the Day three pounds per dish

All prices are inclusive of VAT. Prices are exclusive of a discretionary service charge of 10%

For reservation please call Auberge du Lac on 01707 368888.

Auberge du Lac, Welwyn, Hertfordshire AL8 7XG, just 20 miles from London!

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