SELECTION OF STARTERS
NV LEGRAS & HAAS ‘’ INTUITION ‘’ BRUT
Burrata et Tomates
Burrata with Cherry Tomatoes and Basil
Salade de Lentilles Vertes
Green Lentil Salad with Apple and Burnt Tomatoes
Carpaccio de Sériole du Japon
Yellowtail Carpaccio with Guacamole and Citrus Dressing
Escargots de Bourgogne
Snails with Garlic Butter and Parsley
Crevettes Tièdes à l’huile d’olive
Warm Prawns with Olive Oil and Lemon Juice
CHOICE OF MAIN COURSE
NV RUINART BLANC DE BLANCS , BRUT
Coquelet au Citron Confît
Marinated Baby Chicken
Rigatoni aux Champignons et Parmesan
Homemade Rigatoni Pasta with Cream and Mushrooms
Daurade Entière au Citron
Whole Sea Bream Baked with Provencal Herbs and Lemon (Sharing for two)
Grosses Crevettes Grillées
Grilled Tiger Prawns Marinated with Green Chilli and Coriander
Entrecôte Grillée 400g
Rib Eye Steak 400g (Sharing for two)
Côtelettes d'Agneau Vivienne
Marinated Lamb Cutlets with Olive, Aubergine Caviar and Pine Nuts
