Smoked foie gras terrine
with gewürztraminer confit grapes and toast

Lobster and truffle terrine
served with pistachio purée and marinated artichockes

Gaspacho of spicy beetroot,
avocado sorbet and parsnips chips

Cappuccino of Jerusalem artichoke
served with truffle toasted brioche

Tart fine of 3 colours peppers,
grilled red mullet, cockles and lime emulsion

Carpaccio of Venison,
bitter chocolate dressing and chestnut crisp

Butter roast scallops,
seasonal fresh mushrooms and thyme,
crispy parma ham and parmesan foam

Monkfish cheeks wrapped in prawn crust,
served with a sauce vierge, carrot and ginger purée

Skate roll stuffed with butter baby spinach,
confit lemon and olive oil rosabelle puree, watercress foam

Roast cannon of lamb,
almond milk and rosemary parfait, verbena and pea mash

Tender venison served with chestnuts gratin
and baby carrots on a splash of grand veneur sauce

Guinea fowl thigh stuffed
with fresh seasonal mushrooms served on a trio of purée and herbs juice

The famous Rossini burger style:
beef filet, truffle, pan fried foie gras, basil bun and wild mushrooms juice served with sumo potatoes

Millefeuille of marinated halibut,
basil and black olive mousse, carrot and cumin ice cream

Spiced crème brulée
served with a red port jelly and caramelised tuile

Dark fondant chocolate
with a melting green tea heart, yuzu ice cream

Crunchy millefeuille of caramelised apples
and cinnamon served with a spicy toffee yogurt

Infused citrus soup with star anis
served with a green apple sorbet and biscuit

The slate of the finest European cheese
served with quince jelly