Menu

Tuna Carpaccio, Ginger Marinade, Toasted Sesame Seeds
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Pan-seared Filet of Beef, Dauphin Potatoes with Morel Mushrooms
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Chilled Fruit Soufflée, Armagnac Sauce

Scampi with Pineapple, Sweet and Sour Sauce
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Filet of Turbot in a Potato Crust, Eggplant Caviar, Citrus  Sauce
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Melting Chocolate Tart with home-made Pistachio Ice-Cream

Terrine of Seared Foie Gras with Shallot Marmalade
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Herb Crusted Roast Lamb,  Sautéed VegetableMedley
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Bourbon Crème Brûlée

Wild Mushroom Risotto with Parmesan Curls,  Herb Sauce
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Bouillabaisse of Fish, Rosevalt Saffron Potatoes, Julienne of Vegetables
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Gratin of Wild Strawberries in Lemon Cream

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