NEW YEAR'S EVE MENU
Restaurant Café Louise

Glass of champagne

and Chef's amuse-bouche

Starters

Duck foie gras marinated with mild spices, soft fig,

truffled brioche, and apple compote

and

Sea bass carpaccio, Cretan olive oil with yuzu,

seaweed tartare, and garden herbs


Main courses

Beef Wellington,

Roasted Ratte potatoes, Porto sauce


Trou Normand


Selection of three cheeses,

fig and walnut compote

Dessert

Lychee Mont Blanc with rose-infused vanilla

cream


Espresso or tea with sweet treats


This menu is given for information and can be modified as it is not part of the contract