L’INSTANT KIRWAN GOURMAND For groups from 6 to 20 guests O’MÉDOC TRAITEUR suggests
MENU CASSE-NOISETTE MENU DON QUICHOTTE PRICE – on request PRICE – on request
Our choice of starters Our choice of starters served with Signatures White 2017 served with Signatures White 2017 Beef carpaccio with pieces of foie gras Savoury crusty pie of quail with foie gras topped with Balsamic vinegar Marinated red tuna Tartare Roasted prawns with sweet potato mash Blue lobster with coconut flavoured fine mousse and and crisps of Coppa ham Parmesan cheese crumble
Our choice of main course Our choice of main course served with Les Charmes de Kirwan 2014 served with Les Charmes de Kirwan 2014 Goose breast fillet with polenta chips Bordeaux-style lamprey Stuffed Guinea fowl, fricassée of vegetables Rack of lamb, stuffed mushroom, garlic cream Fillet of veal with chanterelles and Iberic pork chop, truffle flavoured mashed potatoes grenailles potatoes Beef tenderloin, seasonal vegetables Roasted scallops, risotto with Porcini mushrooms, and veal juice Assortment of cheese served with Château Kirwan 2004 Assortment of cheese served with Château Kirwan 1981 Our choice of desserts Crêpes Suzette Our choice of desserts Tatin tart with Isigny cream Fresh fruit salad Crunchy chocolate mousse with raspberries Vanilla flavoured crème brûlée Chocolate fudge cake, red fruit syrup Saffron flavoured crème brûlée For groups from 11 to 40 guests CHEF FRÉDÉRIC BOZZO advises
MENU CLASSIQUE MENU TRADITION PRICE – on request PRICE - on request
Our choice of starters Our choice of starters served with Signatures White 2017 served with Signatures White 2017 Roasted fillet of Saint-Pierre cooked with porcini Carpaccio of scallops mushrooms Oyster in an aromatic broth with curry Velvety soup of green lentils of Le Puy and diced of Madras and fine vegetables foie gras Our choice of main course Our choice of main course served with Les Charmes de Kirwan 2014 served with Les Charmes de Kirwan 2014 Medallions of lamb smoked on vine cuttings Duckling fillet cooked with pure sea salt Thick lean fish cooked in a broth Beefchuck cooked with Bordeaux wine Filleted farm hen cooked with chanterelles
Our choice of fine cheese Our choice of fine cheese served with Château Kirwan 1981 served with Château Kirwan 2004 Pyrénées cheese with cherry jam Pyrénées cheery with cherry jam Plate of fine cheese Comté des deux âges Plate of fine cheese Our choice of desserts Chocolate fudge cake with raspberry syrup Our choice of desserts Crispy apple dessert Chocolate fudge cake with raspberry syrup Fine apple pie Raspberry Crème brûlée
For groups from 30 to 180 guests HUMBLOT TRAITEUR suggests
MENU TERROIR Price upon request
SPRING / SUMMER FALL / WINTER
Our choice of starters Our choice of starters served with Signatures White Blanc 2017 served with Signatures White 2017 Salmon and candied lemon pancakes, pine nuts Pumpkin velvet soup with crips of chestnuts and black olives, leaf salad Poule au pot cooked as a terrine, Andalusian gazpacho, mustard flavoured frozen white salad dressing delicacy, country-bread toast
Our choice of main course Our choice of main course served with Les Charmes de Kirwan 2014 served with Les Charmes de Kirwan 2014 Beefchuck cooked in red wine, mashed parsnips Chicken suprême, tandoori sauce and asparagus Spiced duckling fillet cooked as a Peking duck, risotto potato and bacon gratin Duck breast, Bordeaux sauce, herbs flavoured mashed potatoes
Assortment of fine cheese
served with Château Kirwan 1981 Assortment of fine cheese served with Château Kirwan 1981
Our choice of desserts
Strawberry pie, basil topping Our choice of desserts Chocolate truffle royal crisp cake, custard sauce Strawberry pie, basil topping
Chocolate truffle royal crisp cake, custard sauce For groups from 30 to 180 guests HUMBLOT TRAITEUR suggests
MENU GOURMAND Price upon request
SPRING / SUMMER FALL / WINTER
Our choice of starters Our choice of starters served with Signatures White 2017 served with Signatures en Bordeaux Blanc 2017 Terrine of duck foie gras, fig chutney, leaf salad, Layer cake of scallops and cream cheese, ginger oil country-bread toast and olive paste Soft-boiled egg, purple vegetable tartar, olive cream Shortcake of crab and citruses from Kalamata
Our choice of main course Our choice of main course served with Les Charmes de Kirwan 2014 served with Les Charmes de Kirwan 2014 Tender veal, 4 peper-sauce, mashed butternut Tender veal, 4 peper-sauce, mashed, butternut squash squash Poultry pie stuffed with foie gras, pumkin squash Pollack, citruses butter, green peas'squash, seasonal vegetable casserole
Assortment of fine cheese
served with Château Kirwan 2004 Assortment of fine cheese served with Château Kirwan 2004
Our choice of desserts
Finger-shaped chocolate cake, passion-fruit syrup Our choice of desserts Pear with spices Iced raspberry cake, honey and citruses syrup
Strawberry and coconut dessert, speculoos biscuit, vanilla ice cream
OUR BOOKING CONDITIONS
MEAL FOR ACCOMPANYING STAFF Tariff for drivers and accompanying personnel: 25 € / person Incl. taxes. The meal is served in a separate room.
RESERVATION REQUIRED All reservations or modifications must be confirmed by email. A 50 % deposit of the total invoice value is required. Please return the signed booking contract with your deposit (French cheque or banking transfer). Your menu selection must be confirmed to us by email at least 1 month before the event to organize service and caterer. The number of guests (including bus drivers, guides, vegetarians…) must be confirmed at least 3 working days before the date of the event. The invoice will be issued on the basis of this number. The balance of invoice should be settled at the latest 72h before the event.
RATES Our prices are subject to change during the year and include applicable taxes. An extra 10% is to be added for any event occurring on a holiday or Sunday.
CANCELLATIONS Cancellations must be notified by email writing. In case of a late cancellation (less than one month before the date of the event), Château Kirwan will retain the deposit paid by the customer. The full invoice value will remain payable in case of a cancellation occurring less than one week before the event.
ARRIVAL TIME We appreciate punctual arrivals. We recommend that the guests arrive at the Château no later than 12.30 for lunch and 20.00 for dinner. This is to avoid any additional costs (see following paragraph). In case of a late arrival, your host reserves the right to modify or even shorten the tour.
DEPARTURE TIME In case of a departure later than 15.00 after lunch or 23.30 after dinner, the extra cost for staff will be 44€ incl. taxes per staff member per hour.
PAYMENT Payment is due on receipt of invoice.