apperitif and amouse-bouche at welcome
*****
appetizers
cold gaspaccio soup
pyramid made of feta cheese, roasted red bell pepers & thin crusty dough
hot fish-cake on a burgul salad rich in parsley & mint, beet root sauce
sardines tmpura style, served with piquant Wasabi Aioli
artichoke hearts & mini ravioli, in cauliflower dip
fresh tuna cubes in asian marinade, salad tayonad & crunchy eggplant leaves
*****
main courses
fillet of red mullet swimming in mini sea food & vegetables soup
fillet of sea bream on an orange caramelized endive
on a base of chard leaves lightly seasoned -
fillet of sea fish, covered with crunchy white bread crumbs
accompanied by capers & cornishon relish
pan fried fillet of Salmon, light fish stock,
oven baked mini potatoes with garlic, rosemary & olive oil
steamed airy sausage of sea bass, on white smoked cabbage, white wine sauce
*****
c cinnamon desert concept
Cinnamon Cheesecake accompanied with Cinnamon Tuile
Cinnamon Crème-Brulé, Blueberry-Cinnamon yogurt, Crumble Apple tarte
a red berries desert concept
italian maringue coating berries spred, blue barries cheese cake
rasberries jelly, red berries crème brulée, cherry yogurt
chocolate fudge cake & black berries sauce
*****
coffee / tea
These menus reflect recent offerings.
They vary with the chef’s inspiration & seasonal ingredients