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AMUSE BOUCHE
SALAD
SOUP
POISSON FISH
OEUF EGG
PLAT VEGETARIAN
PLAT NON VEGETARIAN
DESSERT

Cucumber tartare with four avatars of lemon

Antipasto plate (Chicken liver pâtè, black olive tapenade, onion jam & sun dried tomato with hot pepper)

Balsamic vinegar strawberry with mixed leaves, feta and roquette pesto

Mixed melons with moras leaves and watermelon jus

Oyster mushroom and butter beans

Pomfret with cucumber and tonka beans infused fumet

Shrimps with red cabbage gel and celery boule

Poached organic egg with asparagus and hollandaise

Zucchini fritters with romesco and parmesan crumble

Risotto with portobello mushroom, waterchestnut purée and truffle oil

Turkish spice rubbed chicken with spaghetti agilio olio

Coq au vin with mashed potato, bacon crisps and parmesan crumble

Cotton cake with poached peaches and cream anglaise

White chocolate and coconut panacotta with mango mousse, passion fruit sauce