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Duo of duck and pork rillettes on toast “Vitello Tonato” Thinly-sliced roasted veal with tomato, black olives and herbs, light tuna sauce Vine-ripened tomato salad with aged balsamic and olive oil Marinated Norwegian salmon baked in filo pastry served with "petite salad" Double-baked cheese soufflé with Parmesan crisp, mesclun salad Half dozen baked Burgundy snails with tomato and garlic butter
Pan-seared onglet beef served with shallots confit, “Café de Paris” sauce, french fries Slow-braised lamb shank in orange juice served with root vegetables and mashed potato “Chicken Basquaise” served with Parma ham and baby potato, pan jus Braised pork belly in white wine, served with garden vegetables and two mustard sauce, sage jus Home-made lobster saffron linguine with tomato fondue and fresh herbs Catch of the day with spinach purée, baked potato and parsley, Niçoise vinaigrette
Soufflé of the week Crème Brulée infused with fresh Madagascar vanilla beans Choux buns with vanilla ice cream, warm chocolate sauce and sliced almonds Chocolate and apricot bavarois Fresh strawberries with rhubarb compote, home-made strawberry sorbet “Vacherin” Meringue filled with home-made sorbet and topped with fresh fruits
* Please note that ingredients and prices are subjected to change without prior notice
