Mains courses


• Veal Medallions
Ful bodied jus, green asparagus truffle caviar

• Quail Risotto
Port sauce, porcini fricassée

• Potato Tart
Truffle and foie gras sauce from the Périgeux region

• Duck Breast
Caramelised potatoes, four spice jus

• Beef Tournedos
truffle jus, baby vegetables

• Lamb Cutlets encrusted with fresh herbs
Aubergine caviar, tapenade jus

• Seared Beef Tataki, coriander and sesame
Schezuan pepper, potato puree


• John Dory Fillet
In potato pastry flavoured with ginger

• Fillet of Sea Bass
Braised Fennel, Sauce Vierge

• Fillet of Wild Salmon
Cokked on one side in aniseed poultry jus
A ssortment of Vegetables

• Tuna Steak (semi cooked)
mild spiced sésame seaweed salad

• Fillet of Sea Bream
In Sesame and Pistachio Pastry - Potato Puree and Brocoli

• Lobster Stew
Baby Vegetables, Celery Infusion

• Turbot Fillet
Morilles, Apple Puree in Olive Oil