Entrees

Foie gras cooked with walnut wine, lamb’s lettuce and fig vinaigrette
or
Grilled wild prawns with garlic, crisp mixed greens and beetroot
or
Tomato carpaccio, fresh goat cheese, chive oil and balsamic reduction
….
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Entrees

Pan-fried duck foie gras escalope, organic green lentils from the Chassagne farm
or
Cocotte egg, cream of baby spinach and smoked pink trout
or
Crispy roasted goat cheese with honey, mixed salad with walnuts
….

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Menu Gourmet

Entrees

Homemade semi-cooked duck foie gras breaded with pistachios, mixed greens and raspberry vinaigrette
or
Sea bream ceviche marinated in lime, avocado puree and Chioggia beetroot

Main Courses

Seared prawns with candied garlic cream and squid ink tagliatelle
or
Roasted veal fillet with honey and rosemary jus, zucchini and tomato millefeuille
….

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Menu Gourmet

Entrees

Skewers of quail fillets and pan-fried duck foie gras, glazed with soy and sesame,
mesclun salad and crunchy vegetables
or
White asparagus, light emulsion and chive oil, mimosa toast and smoked pink trout

Main Courses

Hake fillet and sautéed squid, saffron rice and red pepper coulis
or
Roasted veal rump and sweetbreads, sweet garlic cream and French-style peas
….

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