APPETIZER choices:
AROMATIC SEASONAL SALAD Select lettuces, dried fruits, shaved fried shallots
VELOUTÉ OF CELERY ROOT AND PEAR Curry scented
GREEN ASPARAGUS Orange-scented mousseline sauce
MAIN COURSE CHOICES:
POACHED MONKFISH Sea beans tempura, aïoli emulsion
SHORT RIB OF BEEF Braising jus, sweet turnip purée
“DUCK AU VIN ROUGE” Mushrooms, pearl onions, bacon, buttered orzo
Dessert CHOICES:
CHOCOLATE FONDANT Raspberry sorbet
SELECTION OF SORBETS AND ICE CREAMS Served with butter cookies
FLOATING ISLAND Vanilla sauce, caramel lace
