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Menu to choose at the begining of the dinner
(menu valid until april 3rd
2012)
For spring/summer menu, please click here
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Starters
Marinated prawns and seasonal vegetables
Duck foie gras confit, served with a dried fruit condiment
Scallops, served with a leak fondue and a truffle-scented jus
Creamy shellfish, lobster and porcini bisque
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Main courses
Rossini-style grenadine of veal, with a port sauce
Fillet of sea bass, served with a lemon-scented shellfish jus and pan-fried spinach leaves
Pan-fried beef fillet steak, with Bordelaise sauce
Poached fillet of chicken, with Albufera sauce
Our chef offers a selection of side dishes
according to availability and season
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Cheese
Semi-mature Cantal cheese, served with an apple and raisin condiment
Etoile or Elégance Service: in place of a dessert or extra (5€)
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Desserts
Chocolate / praline Crousti–Bato
Mont-blanc with chestnut cream
Sugar tart and pear, served with condensed milk ice cream
Passion fruit cream, with citrus fruit supreme and a tangy sauce
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