SELECTION OF COLD STARTERS
Poivrons Marinés a l’Huile d’Olive
Marinated Sweet Peppers
Burrata et Tomates
Burrata with Cherry Tomatoes and Basil
Carpaccio de Sériole du Japon
Yellowtail with Avocado and Citrus Dressing
Salade de Chou-Fleur
Cauliflower Salad with Almond and Caraway Dressing
SELECTION OF HOT STARTERS
Crevettes Tièdes à l’Huile d’Olive
Warm Prawns with Olive Oil and Lemon Juice
Escargots de Bourgogne
Snails with Garlic Butter and Parsley
CHOICE OF ONE MAIN COURSE PER PERSON
Rigatoni aux Champignons et Parmesan
Homemade Rigatoni Pasta with Cream and Mushrooms
Côtelettes d'Agneau Vivienne
Marinated Lamb Cutlets with Olive and Aubergine Caviar and Pine Nuts
Canard à l’Orange
Duck Confit with Orange and Endive
Loup de Mer Préparé en Croûte de Sel
Salt Baked Sea Bass with Artichokes and Tomatoes
Entrecôte Grillée
Rib Eye Steak
Grosses Crevettes Grillées
Grilled Tiger Prawns Marinated with Green Chilli and Coriander
