Saku Tuna in Tataki, Tangy Beetroot Chutney, Multicolored Beetroot Salad
or
Rabbit Terrine with Fresh Herbs in Aspic, Quenelle of Gherkins Pesto
Fillet of Hake Fish Cooked on its Skin, Black rice, Aged Parmesan Emulsion
or
Breast of Farm Chicken Roasted with Lemon, Mixed Seasonal Vegetables, Tarragon Jus
Pear Charlotte, Bavarian Cream with Vanilla
or
Saint Honoré Cake, Caramelized Pecan Nuts
½ Bottle of Champagne
*****
Butternut Squash Soup Beaded with Oil and Toasted Seeds
Breast of Farm Chicken Roasted, Sautéed Grenailles Potatoes with Chives
Rice Pudding Infused with Madagascar Vanilla
Fruit juice
This menu is given for information and can be modified as it is not part of the contract