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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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