Appetiser: Crab served with a shellfish jus and coconut and cardamom panna cotta
Pan-seared duck foie gras with a verbena-infused peach tart
Or
Lobster in confit lemon and Acacia honey vinaigrette served with a bouquet of vegetables
Dos de bar au Champagne, feuilleté d’asperges vertes aux amandes grillées
Or
Roast beef fillet topped with olive and black truffle tapenade alongside an artichoke,
tomato and chanterelle mushroom skewer
Maison Lenôtre creations
Onctueux et moelleux citron, accompagné d’un crumble de spéculoos
Or
Chocolate truffle layered cake
A ½ bottle of wine or Ruinart
Or
Taittinger champagne per person
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Small salad: vegetable sticks
Chicken supreme with matchstick potatoes
" Guanaja " chocolate square and tonka bean cream
1 soft drink
This menu is given for information and can be modified as it is not part of the contract