trout caviar / brioche crumble
style baked in a béchamel sauce based on prosecco and baby spinach, 2 pieces
Sherry Pedro Ximenez jelly and figs
cauliflower mousse / green apple jelly
dried fig jam / quail egg with cognac and fresh endive leaves / marinated gooseberries / mimosa dressing
with seafood and saffron flavouring
seafood / saffron
Mixed salads / grilled peach / Melba toast / sauce based on red wine, maple syrup and balsamic vinegar with rosemary
Romaine lettuce / Fourme d’Ambert cheese / cashews and citrus fruits / raspberry vinaigrette
butter sauce with a hint of tarragon, topped with citrus flavoured leeks and fried oyster
whole fried in butter with shallots, lemon and fresh parsley
summer mushrooms with broad beans / Alsatian Riesling reduction / creme fraîche
with tarragon infused tomatoes /chilli mayonnaise and fresh herbs, puree and carpaccio of fresh cauliflower
grilled pickled onions / green peas / caramelized baby carrot
orange reduction sauce / cauliflower puree with herbs, almonds and garden mint
shallots / white wine / garlic / crème fraîche
herb butter / white wine
sourdough baguette
Pancakes served at the table / flambéed with Cointreau liqueur
caramel-pepper sauce / candied pineapple
Contact and telephone orders
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