Amuse-Bouche
Velouté de Cèpes
Silky porcini velouté with truffle oil and chervil.
Tartare de Saumon
Delicate hand-cut salmon tartare with citrus zest, capers, and micro herbs.
Consommé Double
Crystal-clear double-clarified beef consommé with root vegetable brunoise.
Entrées
Foie Gras Terrine
Silken foie gras mi-cuit with toasted brioche and Sauternes gelée.
Lobster Bisque
Velvety Breton lobster bisque finished with cognac cream and chives.
Salade de Homard
Chilled lobster salad with avocado mousse, citrus vinaigrette, and dill.
Plats
Confit de Canard
Slow-cooked duck leg with crisp golden skin and garlic pommes sarladaises.
Filet de Boeuf Rossini
Prime beef tenderloin crowned with seared foie gras and Madeira reduction.
Carré d'Agneau
Herb-crusted rack of lamb with rosemary jus and seasonal root vegetables.
Desserts
Crème Brûlée à la Vanille
Classic Tahitian vanilla custard with a perfectly caramelized sugar crust.
Soufflé au Chocolat Valrhona
Warm dark chocolate soufflé with a molten heart and crème anglaise.
Tarte Tatin
Caramelized upside-down apple tart with flaky pastry and crème fraîche.
Fromages
Plateau de Fromages
Five artisan French cheeses with honeycomb and walnut bread.
Camembert Rôti
Whole baked Normandy camembert with honey, thyme, and toasted sourdough.
Roquefort et Poire
Creamy Roquefort blue cheese paired with poached pear and candied walnuts.