Sparkling mandarin aperitif and appetisers
Duck foie gras with Sauternes jelly
Warm scallop with Kari Gosse
Calvados granita
Veal medallion with chanterelles in truffle sauce
Nougat ice cream with raspberry sauce
Coffee
½ bottle of Bordeaux and ½ bottle of Champagne
This menu is given for information and can be modified as it is not part of the contract