8 courses at 110 €
This menu will be served to the whole table
On a peppered biscuit, slice of foie-gras mi-cuit, Sherry steamed leak,
Spinach whipped cream and some grilled pine nuts
Olive oil roasted scampi, crispy cube garnished with sand-grown carrot,
John Dory fillet pan fried, melting white asparagus, crispy timbale with asparagus pieces.
Lemon scented butter sauce
Roasted Provence lamb rack slice and saddle. Oriental flavoured potato roll.
Greek yogurt barbajuan.
Lamb juice with a touch of harissa.
Cheese Platter from Mr Vergne & goat cheese from Mr Rio
Choice of Dessert from “A la Carte”