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AMUSE-BOUCHE
Poached oyster with champagne jelly and citrus zest
STARTER
Blue lobster medallion with variations of fennel, creamy saffron bisque broth
FISH
Line-caught sea bass roasted on the skin, shellfish and tarragon jus emulsion, glazed carrots, celery risotto with brown butter
MEAT
Slow-cooked tournedos, marrow-reduced jus, pommes Anna, wild mushroom mousseline and heirloom vegetables
ASSIETTE DE FROMAGES AFFINÉS
Assortment of Aged Cheeses
24-month Comté, Saint-Nectaire, Fourme d’Ambert
A PINNACLE OF SWEET DELIGHTS
Vanilla and salted caramel mille-feuille
Gourmet pistachio and red fruit tart
Red fruit cake in verrine
Red fruit tiramisu verrine
Café Liégeois verrine
The Exotic
Chocolate Ginger
Apple Tatin-style
Assorted fresh-cut fruits