Note: Please visit our blog for updates to our menus.
|Les huîtres mélangées—
Mixed French and Danish oysters served on ice with toast and lemon.
|Lapin et foie gras—
Homemade goose liver terrine served with rabbit rillette, toast and chutney.
|Turbot aux raisins—
Roasted turbot filet accompanied with leeks, grelot onions and grapes. Served with parsley potatoes.
|L’assiette de fromage—
Selection of French and Italien cheeses.
Poached pear with chocolate mousse, vanilla ice cream and chocolate sauce.