Hors d'Oeuvres
Tapenade with Garlic Croutons
Marinated Sweet Peppers
Quinoa Salad with Raisins and Goji Berries
Ratatouille with Feta Cheese
Cauliflower Salad with Almond and Caraway Dressing
Burrata with Cherry Tomatoes and Basil
Endive Salad with Gorgonzola and Caramelized Walnuts
Green Lentil Salad with Apple with Burnt Tomatoes
Sweet Corn Salad with Pomegranate and Herbs
Marinated Beetroot
Salmon Carpaccio with Guacamole
Yellowtail Carpaccio with Guacamole and Citrus Dressing
Tuna Carpaccio with Hazelnut
Cured Sirloin with a Pickle Dressing
Warm Prawns with Olive Oil and Lemon Juice
Snails with Garlic Butter and Parsley
Les Plats
Homemade Gnocchi with Cherry Tomato
Homemade Rigatoni Pasta with Tomato and Chilli
Mushroom Risotto with Crème Fraiche and aged Parmesan
Grilled Chilean Bass with Chilli and Lemon Confit
Salt Baked Sea Bass with Artichokes and Tomatoes
Tiger Prawns Marinated with Green Chilli and Coriander
Marinated Baby Chicken
Marinated Lamb Cutlets with Olive and Aubergine Caviar and Pine Nuts
Grilled Wagyu Sirloin 250g
Grilled Beef Tenderloin with Sweet Harissa and Chimichurri
Grilled Rib Eye Steak 400g
Grilled Veal Chop
Green Beans with Garlic Oil
Potato Gratin
French Fries with Garlic Rosemary
LES GRANDS PLATS
Whole Grilled Sea Bass
Bone-in Rib Eye with Potato Galette and Bordelaise Sauce
Les Desserts
Warm Chocolate Mousse with Malt Ice Cream
Vanilla Cheesecake with a Berry Compote
Vanilla Crème Brûlée
Selection of Homemade Sorbets