| Appetizer |
| Soup and Creams |
Cream of shrimp soup perfumed with cognac, served with prawns, venus clams and toasted almond cloud
Caramelized onion soup flambéed with rum, with gruyere cheese gratin
| Hot and cold started |
Seared angus beef fillet steak, Mediterranean lettuce and nut salad with chocolate and orange vinaigrette dressing
Crispy prawns on a Caribbean pineapple carpaccio with port jelly
Marinated salmon with herbs on a mango chardonnay coulis and tobiko caviar with fennel crisp
French snails (escargots) and black pacific mussels à la bourguignon on sautéed spinach served with rustic bread
Breaded crab meat casserole on a bed of black truffle mayonnaise and micro-leaf garden salad with comb honey and Dijon mustard vinaigrette, served with caramelized water melon cubes
Pork sirloin with plum sauce served with potato confit on a spiced provençal crisp, and an onion and port “air”
Beef sirloin in rosemary sauce, prawns in champagne, served with potato and roasted garlic purée with a hint of tarragon
Salmon and shrimp rouleau with a light aioli au gratin, filo-wrapped asparagus and grilled plums stuffed with pistachio
Mere fish meniere, lemon parsley butter, served with black rice, shrimp crisp and vegetables
Grilled tenderloin beef steak, presented and served at the table French-style with your choice of Roquefort, béarnaise or black pepper sauce, buttered vegetables and château potatoes
Duck breast in a creamy black truffle sauce, roasted parsley potatoes, apple compote with Bordeaux wine and vegetables à la meniere
Spinach ravioli with a touch of garlic served with a saffron cream quiche Lorraine with porcini mushrooms
Please ask the Maître about the chef recommendations of the day
| Hot and cold started |
(prepared at your table)