6 Burgundy snails/ parsley butter/ garlic

6 Burgundy snails/ parsley butter/ garlic
Smoked salmon/ red onion/ capers/ butter/ toasts
3 French Cheeses plate
3 French charcuteries & French cheeses plate
Goat cheese mousseline/ Smoked salmon/ puff pastry tart
Duck Foie Gras Pâté/ onion marmelade/ toast
Pork country pâté
3 French charcuteries
Oysters & salmon Tartare
Artichoke/ Black Niçoise olives/ tomatoes/red onions/ mix green
Warm Goat cheese/ crouton/ grape tomatoes/ red onion/ mix green
Tuna/ grape tomatoes/ red onions/ Black Niçoise olives/ hard boiled egg/ mix green
Vegetable. trio salad. – carrot grated – root celery remoulade – tomato
Salmon cooked in potatoes crêpe/ spinach/ beurre blanc
Scallops/ Shrimps/ Mussels/ Cod/ Salmon/ Sauerkraut/ baby potatoes/ white wine sauce
Scallops in puff pastry/ spinach/ beurre blanc sauce
Sole filet “Meuniere”/ butter parsley lemon
Duck leg confit/ orange sauce
8oz Steak tartare served & toasts
Rack of lamb/ pesto sauce
Seared pan duck Foie Gras/ caramelized apples/ baby potatoes
8oz Filet mignon/ red wine sauce
8oz Filet mignon/ seared pan duck Foie Gras/ black truffle sauce
Chicken prepared “in coq au vin way”/ mushrooms, bacon lardon/ red wine sauce/ green asparagus
Trout almandine & brown lemon butter sauce
Vanilla cream/ beaten egg white/ caramelized sauce and almond
6 macarons
Dark & white chocolate cube duo
Traditional choux pastry dipped in caramelized sugar stuffed with mousseline cream
Pavlova cake (meringue, red fruits, white chocolate mousse, lime zest & coulis)
Lemon meringue tart
Cream puff stuffed with hazelnut praline paste
Chocolate tart, salted caramel, almond & nuts
8 chocolate truffles
Passio fruit mousse – jelly over Madeleine cake & its pearls
Raspberry macaron, white chocolate mousse and raspberry coulis
Opera cake
layers of almond sponge cake soaked in coffee syrup, layered with ganache and coffee