apperitif and amuse-bouche at welcome
*****
appetizers
chickpea soup, piquant Arissa & fresh coriander leaves
wild mushrooms lying on a bed of pumpkin and chestnuts puree
chicken liver & Foie Gras pâté, over a lentils stew and soup,
tahini dip & reduced Porto sauce
napoleon cake made of puff pastry, cheeses,
two tapanades, roasted seasonal vegetables & baby leaves
beef carppaccio, white horseradish sauce, olive oil, balsamic vinegar, Atlantic sea salt
deep fried Chicken wings, coated with Spiecy fine bread crumbs
*****
main courses
cuscus of lamb calf & root-vegetables (served for a minimume of 8 invited)
front carving sirloin cut, polenta and beef stock sauce
duck’s breast served MW, with oven baked-slices of sweet potatoes
figs cooked in honey & red wine sauce
citrus veal osso-bucco, accompanied with creamy whole wheat stew,
reduced veal sauce
chicken gizzard longly cooked in “smoked” lentils & chicken broth
*****
deserts based on fruits
Crumble apple tarte & vanilla ice-cream
caramelized banana on top of banana bread, chocolate-orange ice cream
deep fried sweet disotto & dried fruits, red grapefruit sherbet
deserts for chocolate lovers
hot chocolate fudge cake
white chocolate gnash served on a rich brownie cake
hot-cold truffle chocolate doughnut, red grapefruit jam, lemon-mint sorbet
*****
coffee/tea
these menus reflect recent offerings
they vary with the chef's inspiration & sesonal ingredients