Hors D’Oeuvres
Tapenade with Garlic Croutons
Marinated Sweet Peppers
Burrata with Cherry Tomatoes and Basil
Endive Salad with Gorgonzola and Caramelized Walnuts
Avocado and Baby Gem Salad with Parmesan
Green Lentil Salad with Apple and Burnt Tomatoes
Yellowtail Carpaccio with Guacamole and Citrus Dressing
Cornichons, Egg Yolk Purée and Crispy Potatoes
Warm Prawns with Olive Oil and Lemon Juice
Snails with Garlic Butter and Parsley
Les Plats
Homemade Gnocchi with Cherry Tomatoes
Homemade Pasta with Black Truffle
Lobster Risotto with Seasonal Mushroom
Grilled Chilean Bass with Chili and Lemon Confit
Grilled Tiger Prawns Marinated with Green Chili and Coriander
Marinated Baby Chicken
Grilled Rib Eye Steak
Marinated Lamb Cutlets with Olive, Aubergine Caviar and Pine Nuts
Broccolini with Chili and Ginger
Potato Gratin
Mixed Leaf Salad
Les Desserts
Thin Crust Apple Tart with Vanilla Ice Cream
French Toast with Spiced Ice Cream
Vanilla Cheesecake with Berry Compote
Warm Chocolate Mousse with Malt Ice Cream
Lemon Sorbet with Vodka
Seasonal Selection of Homemade Sorbets
