Menus

Crispy Prawn Salad with Basil, Sweet Espelette Chili Vinaigrette.

Cocotte Eggs with Duck Foie Gras, Morel Cream.

Bass Carpaccio with Strawberries, Olive Oil and Lime, on a Bed of Salad.

Semi-Cooked Duck Foie Gras, Shallot Confit with Grenadine and Red Wine.

Marbled Beef Cheek and Foie Gras Terrine, with Dried Fruits, Pistachios, and Red Onion Confit.

Starters of the day

Pan-fried Foie Gras
Tartar of Salmon and Crabmeat, celery remoulade and citrus sauce

Langoustine Ravioli with Tarragon Cream.

Steamed Sea Bass Fillet, Mashed Potatoes, Balsamic Vinaigrette.

Beef Fillet, Spice Mirror Sauce.

Duck Breast from Landes with Redcurrants, Honeyed Celery, and Ossau Iraty Potato Cake.

Pan-Seared Sweetbreads with Morel Cream.

Scallops, Leek Fondue with Orange, Balloon of Langoustine Cream.

Dish of the day (see our daily suggestions)

Cheese Plate (Depending on Arrival).

Pistachio Semi-Cooked Dessert with Apricot Sorbet, Red Fruit Coulis.

Assortment of Red Berries with House-Made Bourbon Vanilla Ice Cream.

Modern Vacherin – Meringue, Ice Cream, and Whipped Cream.

Fluffy Meringue, Vanilla Ganache, Mango and Passion Fruit.

Fine Apple Pie with Almond Cream, Salted Caramel and Isigny Cream Ice Cream.

Irish Coffee

Dessert of the day

Chocolate soufflé, vanilla ice cream