Fillet of beef Foie gras Lobster dish Rack of piglet Scallops Assorted bread
Menu Planteur's Menu
Menu
(full menu US$ 65.- per person) Amuse-bouche LAYERED FOIE GRAS WITH BLACK TRUFFLE HOMEMADE TERRINE PREMIUM JAPANESE SCALLOP IN PUFF PASTRY CASE WITH CREAM OF IRANIAN SAFFRON FIREWOOD GRILLED VENISON TENDERLOIN MEDALLIONS AND GARNISHING Cheese board CHOCOLATE FONDANT WITH VANILLA ICE CREAM Dessert trolley Tradition's Menu (full menu US$ 45.- per person) Amuse-bouche smoked and fresh salmon cream with spooned caviar Barracuda fillet with perfumed olive oil sauce "Coq au vin" and traditional garnishing braised cockerel in red wine sauce Cheese board Dessert trolley Back to Cuisine Index
Amuse-bouche
(full menu US$ 45.- per person)
Amuse-bouche smoked and fresh salmon cream with spooned caviar Barracuda fillet with perfumed olive oil sauce "Coq au vin" and traditional garnishing braised cockerel in red wine sauce Cheese board Dessert trolley
smoked and fresh salmon cream with spooned caviar
Barracuda fillet with perfumed olive oil sauce
"Coq au vin" and traditional garnishing braised cockerel in red wine sauce
Cheese board
Back to Cuisine Index
