2015 VALENTINE’S DAY MENU


LANGOUSTINE,
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
*
PETITS FOURS

 

Available on Saturday February 14th only, from 19H à 22H30, for all guests
6 courses:   120€ TTC
50% deposit requested at booking