Mise en Bouche
Raw Marinated Sea Scallops, Medley of Cabbage, Bottarga
or
Salad of Potato Preserve, Watercress Coulis, Beef Cheek Terrine with Foie Gras
or
Smoked Salmon from Fumaisons, Crab Taramasalata, Blinis
Pan Fried Sander Fish, Spinach,
Grenaille Potatoes with its Nut-brown Butter Foam, American Sauce
or
Pan Fried Fillet of Veal, Roasted Salsify, Yellow Turnip, Périgeux Sauce
Like a Mont-blanc with Blackcurrant at its Heart,
Madagascar Vanilla Whipped Cream, Jelly Scented with Rum
or
Revisited Opera Cake with Matcha Tea and Manjari 64% Chocolate, Crispy Puffed Rice
½ Bottle of Champagne Laurent Perrier
*****
Mini Ham and Boursin Cheese Wrap
Breast of Chicken Roasted, Sautéed Grenaille Potatoes, Chicken Jus
Brownie with a Vanilla Whipped Cream
Fruit Juice
This menu is given for information and can be modified as it is not part of the contract