NEW YEAR'S EVE MENU
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Appetizer of the Chef

Glass of champagne and chef 's amuse-bouche

Starter

Duck foie gras, gingerbread, fig chutney, arugula, and caramelized

balsamic

et

Seared scallop skewer, butternut cream with Espelette pepper

Main courses

Slow-cooked veal tenderloin, veal jus with morel mushrooms, and

rustic mashed potatoes

"TROU NORMAND"

Plate of three cheeses with fig and walnut compote

Dessert

Montblanc with lychee and vanilla rose cream

Coffee or tea with assorted sweets

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