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Group Menu 48 € inc. tax (44.43 € ex. tax)
A choice of starters, main courses and desserts
Reception
Red fruit kir upon arrival.
Pre-starter.
Starters
- Cream of jerusalem artichokes and "charlotte" potato, diced salpicon chicken confit with chesnuts.
- Fresh salmon gravlaxmarinated in whisky tomato and ginger condiment, thin jelly of granny smith apple and dill.
- Half cooked terrine foie gras and chutney with grapefruits.
Main Courses
- Red mullet fillets on a bed of Japan pearls ( of manioc ) with basil, crushed razor shells and black olives, shellfish broth marinière-style..
- Leg of lamb center cuts with fresh thyme, steamed sweet potato, creamof green mizuna ( salade), thin biscuitseasoned with balsamic vinegar.
Sweeten your palate…
Desserts
- Platter of three specially selected cheeses.
- The lemon tart: biscuit with pink pralines, lemon and mascarpone cream, combawa-scented jelly (exotic citrus fruit), shortbread pick-up stick and limoncello syrup
- Revisited black forest, vanilla cream, chocolate mousse and crunchy, flambéed morello cherries.
Coffee and sweets.
1 bottle per 3 persons of Languedoc Roussillon White or Red.
Options and extras :
- Mineral Water 4.50 € inc. tax (4.27 € ex. tax)
- Cheese platter 5.00 € inc. tax (4.74 € ex. tax)
Head Chef Laurent Riflade
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