Swordfish crudo with fennel and citrus
Polish crayfish cream soup
Sirloin a'la Rossini with Bordelaise sauce
Fried monkfish with bisque and zucchini
Vegetarian menu
Colourful turnip, chicory, yogurt and citrus salad
Celery cream with tapenade of black chanterelle cake and truffle oil
Culurgiones dumplings with potatoes and black truffle in sweet potato emulsion
Oyster and forest mushroom stew with potato purée
Cold buffet
Salt marinated salmon with spices
Mushroom pâté
Veal tartare with classic additions
Marinated mushrooms in vinegar
Rabbit pâté
Pork rillette
Selection of cold cuts and cheeses
Caesar salad with shrimps
Warm buffet
Scottish salmon in dill sauce
Pork cheeks from seasoned pig in its own sauce
Grilled green beans with chickpeas
Baked potatoes with burnt butter and herbs
Pumpkin cream with coconut and coriander
Boeuf bourguignon
Sweet buffet
Financiers
Pâte de fruit
Madeleines
Mini macaroons
Puff pastry