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First starters choice
Trilogy of Foie gras and gingerbread toast
(apricots, figs, cocoa, beggars, roasted almonds, gingerbread,
Agen prunes, vanilla-rum, plum, golden raisin)
Trio of Salmon, Herb Cream, garnished with Blinis
(carpaccio, fresh salmon and smoked salmon)
Feuillantine Ham and assembly Bressaola
Nuts and Parmesan or Melon and Watermelon (in season)
Second hot starters choice
Forest flavoured Saint Jacques, Broccoli and new potatoes
Tricorne of Scampi, Diced Vegetable Curry Cream
Main course choice
Fillet of Sea Bream in Sétoise way, white and wild rice
Fancy Duckling and gizzards accompanied by figs, turnips and potatoes Dauphines
Beef fillet with chanterelles served with Gratin Dauphinois
Cherry Tomatoes and Asparagus Bundy
Rump of Veal with thyme, Medley of Vegetables of the Moment
Cheeses choice
Platter Cheeses on a bed of salad Scented
Bread with Walnuts and Grapes
Goat Berry on a bed of Salad Oil Nuts, Raisin Bread
