Glass of Champagne and appetizers
Marinated duck liver with sweet spices, dates, prunes and soft figs, toasted and
truffled brioches, green apple compote
and
Nuts scallops ravioli with lemon caviar, truffle emulsion
Norman hole in granita, champagne and grapefruits
Veal Medallion, cepes mushrooms fricassee, Dauphine potatoes and strong sage juice
Mature cheeses selection and dried fruits bread
Finger chocolate, creamy duo vanilla,
chestnut and caramelized peanuts
Espresso or tea with sweet treats
This menu is given for information and can be modified as it is not part of the contract