Menu at 44 €
Menu at 44 €
3 course Menu " Starter- Main course -Dessert "
€ 47,00
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                                                           Menu at 39€

Starters
Duo of cold soups: cucumber/pesto and Andalusian pepper (veg.)
Blueberry ravioli filled with chicken and served with a sage foam
Oyster mushroom Tatin served with green asparagus, quail jambonette in Serrano ham, aniseed cream and basil essence (autumn- winter)
Rare tuna served with cardamom foam, rocket and a passion fruit dressing
Skewer of liquorice-grilled scallops served with finely diced vegetables and an orange and saffron sauce
Crisp Parma ham on a bed of artichokes served with salsa (spring-summer- autumn)
Artichoke poivrade with orange fermented milk (spring – summer)
Gazpacho melon- sweet Pepper (summer)
White asparagus Charlotte Old Bruges emulsion (cheese) (spring)
Assorted baby tomatoes with mozzarella, tomato & whisky, foam vanilla
Gambas brochette & tomato & coriandre salsa

Main courses
Pan fried fillet of sea bass served with vanilla Duchess (potatoes), salsify in pesto, red wine reduction and lemon confit
Herb crusted rack of lamb served with pine nut mash and a tarragon jus
Sundried tomato risotto served with spinach and a saffron sauce (veg.)
Monkfish roulade with oyster mushrooms, turmeric foam, sweet pepper essence and broad bean risotto (autumn-winter)
Fillet of veal served with dill and a seasonal baby vegetable broth
Pistachio, broccoli and ricotta cannelloni (veg.) (végétarien)
Pork medallion with a grilled peanut crust served with an allspice sauce, sweet potato and sautéed broccoli
Roasted duck breast served with spiced maple caramel, raspberry tagliatelle and green asparagus
Red Mullet cooked on one side, served with Provençale polenta, ratatouille and tomato confit
Pistachio, broccoli and ricotta cannelloni (veg.)
Ginger & apricot veal stew serve with black rice   
West Indies chicken
Martiniquaise sword fish serve with sweet potato
Sea bream & verbena Papillot and little veg.
Mint crusted rack of lamb served with veg of the day & a light mint sauce

 
 Dessert
 Pandanus and coconut roulé
Skewer of chocolates served with a Baileys and mocha foam
Blueberry trifle
Strawberry cheesecake (season)
Two-mousse feuillantine (chocolate/praline and pistachio)
Crumble noix pecan gratiné aux abricots au romarin-lavande & sa boule (en saison)
Pecan nut crumble served with rosemary-lavender apricots and ice cream
Raspberries & basil Panacotta on a bed of ginger
Red fuits Soup mascarpone & cardamom zabaglione
Orange fruit Pavlova (summer)
Bénédictine mousse & chocolate sauce
Rhubarb- strawberry Mille-feuille (printemps-été-automne)