Cocktails, mojito, Caribbean-style rum punch, whisky, Martini, gin, vodka, Malibu, Porto, Heineken, Desperados, Coca-Cola, Perrier, tonic water, and a selection of fruit juices: passion fruit, lime, orange, pineapple, banana and kiwi
6 cocktail bites per person: a selection of hot and cold savory canapés prepared by the chef
Marinated tuna tataki
Served on a julienne of mango and snap peas, with yuzu jelly, beetroot coulis and black lumpfish roe
(choice to be indicated at the time of booking)
Roasted sea bass
Served on a bed of seasonal vegetables - green asparagus, glazed carrots,
grilled courgette - with sauce vierge and a fresh herb salad dressed in sesame oil
or
Veal loin
Served with baby potatoes, pearl onions, mushrooms, morel sauce and rocket leaves
A seasonal gourmet creation by the chef
Saint-Chinian red wine or Entre-Deux-Mers white wine, Chablis AOC white wine
Vittel and Badoit mineral water
One glass of Brut Champagne
Fresh fruit cubes marinated in cane sugar syrup with cinnamon and nutmeg
This menu is given for information and can be modified as it is not part of the contract.
Vegan Menu available on request. Please indicate at the time of booking.