Hors d'Oeuvres
Tapenade with Garlic Croutons
Caviar Kristal
Crispy Squids with Paprika and Green Chilli
Marinated Sweet Peppers
Cauliflower Salad with Almond and Caraway Dressing
Burrata with Cherry Tomatoes and Basil
King Crab and Lobster Salad with Citrus Dressing
Foie Gras Terrine with Toasted Brioche
Sweet Corn Salad with Pomegranate and Herbs
Green Lentil Salad with Apple and Burnt Tomatoes
Endive Salad with Gorgonzola and Caramelized Walnuts
Cured Sirloin with Pickle Dressing
Yellowtail Carpaccio with Guacamole and Citrus Dressing
Grilled Aubergine with Mozzarella and Prawns
Snails with Garlic Butter and Parsley
Warm Prawns with Olive Oil and Lemon Juice
Les Plats
Homemade Gnocchi with Cherry Tomatoes
Homemade Pappardelle Pasta with Beef Ragout and Mushrooms
Risotto with Seasonal Mushrooms and Parmesan
Homemade Rigatoni Pasta with Cream and Mushrooms
Homemade Rigatoni Pasta with Tomato and Chilli
Grilled Tiger Prawns Marinated with Green Chilli and Coriander
Whole Sea Bream Baked with Provencal Herbs and Lemon
Grilled Chilean Bass with Chilli and Lemon Confit
Marinated Baby Chicken
Grilled Beef Tenderloin with Sweet Harissa and Chimichurri
Rib Eye Steak 400g
Grilled Wagyu 9+ Sirloin 270g
Marinated Lamb Cutlets with Olive, Aubergine Caviar and Pine Nuts
Duck Confit with Orange and Endive
Broccolinis with Chilli and Ginger
Potato Gratin
French Fries with Garlic Rosemary
Pan Fried Foie Gras with Balsamic Reduction
Bone-in Wagyu Tomahawk With Potato Galette and Bordelaise Sauce
Whole Grilled Sea Bass
Lobster Linguini Pasta with Prawn Bisque
