Lobster bisque enhanced with ginger
or
Mixed greens salad with pine nuts and parmesan cheese
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Homemade smoked salmon served with truffle oil
or
Warm goat cheese in a filo dough with almond, tomato and Sherry
or
Duck foie gras crème brulée, sautéed apples
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Shrimps and scallops flavoured with vanilla
or
Mushroom ravioli perfumed with fresh sage
or
Snails in parsley fricassee and Provençale style vegetables
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Pear and tarragon sorbet
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Beef filet mignon seasoned with five peppercorns and cognac
or
Breast of duck flavoured with maple syrup and wild berries
or
Roasted rack of lamb and port wine jus
or
Dover sole fillet seasoned with Meunière style fresh herbs and pine nuts
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A symphony of homemade desserts
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Tea or coffee