Chef Thual David

Scallop carpaccio, Citrus and gin tonic gelée

Goat cheese salad, cured duck, honey and walnuts

Lobster risotto

Fresh Blueberries Cheesecake

Roasted scallop, parsnips and chestnuts velouté and hazelnuts

Angus Beef carpaccio, homemade fresh pesto and gratted parmesan

Bouchée a la Reine, Organic chicken, wild mushrooms and Black truffle

Tatin Apple pie, Madagascar vanilla ice cream

Petrossian caviar, blinis and cream

Roasted scallop, parsnips and chestnuts velouté

Duck breast, fall roots and vegetable

Salted butter caramel pana cotta, caramelized apples

Meat and cheese boards

Bourgogne escargot with garlic and parsley butter

Pan seared foie gras, fig jam on a toast

Frisée au lardon

Soupe a l’oignon

Veal stew blanquette , jasmine rice

Duck breast, fall roots and vegetable

Vol au Vent, with free range Chicken Basquaise

Peppercorn steak with pomme frites

Ribeye steak for 2 with cowboy butter

Organic salmon in papillotte

Beef tartare with pomme frite

Cod fish with clams

Bouillabaisse

Duck parmentier

Traditional stuffed tomatoes

Traditional french creme brulée

Mini tapas degustation

Seafood paella

Spanish cheesecake with blueberries

Sweet potatoes tater tots

Zucchini tartare with feta cheese

Butternuts squash velouté and fresh ginger

Wild mushrooms risotto

Pineapple tartare with mint and saffron, and coconuts mousse