THEME – A DAY IN PARIS
FIRST COURSE
PLAIN DUCK FOIE GRAS, TINY ARTICHOKES POIVRADE,
PUFF PASTRY BRIOCHE
SECOND COURSE
QUINOA SALAD WITH LEMON CONFIT, MANGO,
FETA AND AVOCADO
THIRD COURSE
ROASTED HEARD OF FILLET OF BEEF, CRISP BUCKWHEAT, SEASONAL MUSHROOM
BREAST OF CHICKEN ROAST, STEAMED CABBAGE, CRAB MEAT WITH GINGER AND LOBSTER SAUCE
DESSERT
POACHED WHITE PEACH, CHANTILLY CREAM, FRESH LEMON VERBENA ICE CREAM WITH BLACK CURRENT SAUCE