Duck foie gras mi-cuit on toast
Norwegian wood-smoked smoked salmon pyramid
Crayfish with avocado fondant and coriander
Supreme of capon with morel mushrooms
Scallops with saffron and seasonal vegetables
Veal grenadin with Périgueux sauce
Chocolate fountain with fresh fruit
Assorted pastries
Cascade of entremet delights
Wine at discretion
Champagne open bar from 8pm to 11pm
This menu is given for information and can be modified as it is not part of the contract