Starters
Marbled Foie Gras, quince jelly, quince, and lime
Chutney, home-made dried fruit bread
Veal carpaccio and oyster tartar with salicornia
Houmous with terriyaki and artichoke chips
Homemade langoustine Ravioli and fennel confit
Consommé of langoustine, creamy orange sauce
Main Courses
Roasted red mullet fillets on skin, rock emulsion
Lettuce coulis, roasted sucrine and gnocchi
Tournedos of line-caught fish, creamy wakame fumet
Palet of rissotto with squid ink, carrot gimgembre
½ Pigeon cooked on trunk and confit leg, carcass juice
Gingerbread beetroot purée, sautéed endives with prunes
