Salad of smoked duck breast with broad bean and white asparagus
Tartlet with goat’s cheese, herbs and radish
Brochette of sea scallop and blood sausage, fine thin slice of vegetables and beetroot vinaigrette
Creme brulee with foie gras, four spices and its toast of homemade gingerbread
Millefeuille of salmon with dill and fresh asparagus, chives and lemon cream
Main courses
Rabbit with basil, eggplant and zucchini grilled
Fillet of tuna grilled, artichoke and fennel cooked in a frying pan, mild garlic cream
Brochette of lamb grilled with pepper, gravy with rosemary
Fillet of monkfish cooked in red wine with onion and its creamy risotto with vegetables
Thin slice of duck breast roasted with raspberry vinegar and its sliced potatoes baked with cream and browned on top
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Selection of cheese
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Desserts
Flan made with apple, calvados, salt butter caramel and its vanilla ice
Chocolate mousse with macaroon, raspberry sauce and pistachio ice
Cold dessert of rhubarb mousse on its cinnamon biscuit
Carpaccio of pineapple with caramel, passion whisked cream and coconut ice
Verrine of banana with lime and rum, chocolate mousse and hazelnut crumble