2015 VALENTINE’S DAY MENU
in Kadaif vermicelli crisp with avocado-passion fruit condiment.
DUCK FOIE GRAS,
Poached in Burgundy Red Wine from Domaine Pierre Naigeon,
Medjoul date with candied lemon and crispy sesame.
LINE-FISHED COD & BLACK TRUFFLE,
oven baked and veiled in haddock slices
leek cake and white balsamic vinegar butter.
ANGUS CROSS BEEF,
Fillet cooked in Sarawak pepper butter,
larded green asparagus, onion & sorrel fondue and Pinot Noir sauce.
BRILLAT SAVARIN & BLACK TRUFFLE,
Enhanced with MélanoSporum truffle, celery and mache salad.
LOVE APPLE JS,
Garnished with vanilla whipped cream, almond biscuit and stewed black berries
Available on Saturday February 14th only, from 19H à 22H30, for all guests
6 courses: 120€ TTC
50% deposit requested at booking