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Entrées

TUNA
Seared yellow fin tuna with ruby red grapefruit and sweet pork crackling
33
DUCK
Grimaud duck breast with foie gras mousse, parsnip salad, and duck rillette
33
SCALLOPS
White scallops with boudin noir, carrot puree, grape and pine nut dressing
34
RAINBOW TROUT
Smoked rainbow trout served on Himalayan salt with fennel cream
and celery heart salad
32
SALAD
Tomato, olive and basil salad with Roy de Vallees cigars
29
WHITING
Steam whiting fillets with shellfish consomm¨¦, cuttlefish,
poached prawns and white radish
34
 
   
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