Hot Lyon sausage with pistachios, caramelised onions & veal jus, baby potatoes.
Duo of shrimp croquettes and Parmesan fondue.
Tagliata of Iberian pork, rocket, Parmesan, Espelette aioli.
Smoked Holstein Carpaccio, Diced Foie Gras, Sesame Vinaigrette.
*****
Steamed Skrei Fillet, Green Olive Purée, Mousseline Sauce.
Beef Tenderloin, Homemade Béarnaise Sauce, Homemade Matchstick Potatoes.
Braised lamb shank, seasonal vegetables, confit garlic clove.
Duck breast aiguillettes with blood orange, almond potatoes.
*****
Île Flottante, Crème Anglaise, Toasted Almonds.
Lemon Meringue Shortbread, Speculoos Crunch, Cranberry Coulis.
Dark Chocolate Mousse, Salted Butter Caramel.
Venison Carpaccio, Fresh Figs, Foie Gras Shavings, Pine Nuts.
Duo of Artisanal Game Pâtés, Pear and Quince Confit, Toasted Cramique Bread.
Mixed Croquettes with Shrimp and Parmesan, Fried Parsley.
Cream of Mussel and Scallop Soup, Vegetables à la Nage.
*****
Wild Boar Fillet, Brussels Sprouts Sauté, Guanciale, Grand Veneur Sauce.
Steamed Pikeperch, Chive Purée, Langoustine Coulis.
Pan-fried Beef Tenderloin, Homemade Béarnaise Sauce, Matchstick Potatoes.
Guinea Fowl Supreme with Orange and Ginger, Rösti Fries.
*****
Dark chocolate mousse, salted butter caramel, speculoos biscuit.
Greek yoghurt, fresh figs, pecans and honey.
Frozen nougat, red berries, lemon verbena coulis.
