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

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