Glass of champagne
and Chef's amuse-bouche
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
Beef Wellington,
Roasted Ratte potatoes, Porto sauce
Trou Normand
Selection of three cheeses,
fig and walnut compote
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