Champagne glass and chef's amuse-bouche
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Duck foie gras and homemade brioche, fig jam
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Stuffed turbot, lobster bisque, and seasonal vegetables
Beef fillet Rossini style, truffled potato terrine
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Plate of three cheeses with fig and walnut compote
Montblanc with cream and blackcurrant
Coffee or tea Petits fours
Live music with pianist and singer
This menu is given for information and can be modified as it is not part of the contract