Served with a glass of Champagne on arrival
Homemade truffle gnocchi with asparagus and conti cheese sauce. (V)
Crab ravioli with aniseed lobster bisque.
Scallops pan-fried, caramelised salsify, truffle butter sauce.
Boudin of quail and foie gras, Puy lentils bordelaise.
Roast Halibut with potato cake, cep mushroom cream.
Breast duck with red cabbage, orange, juniper berries.
52 day dry mature fillet steak. “Rosini” with sauteed foie gras.
Roasted marinated aubergine, spinach en croute, red pepper aioli. (V)
Chocolate mousse with pistachio ice cream.
Fresh raspberries with pink champagne sorbet.
Selection of French cheese