Menu “Aix en Provence”
Amuse bouche
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Duet of yellow fin tuna, with a trilogy of sauces
Queen Scallops served five ways, Provencal, truffle, garlic, tartar, citrus salad
Tarte au fin of oak smoked duck, Orange caramel goat’s cheese and basil mousse
~
Local line caught Red snapper, Basil Pomme puree, Provencal vegetable, citrus foam
Tenderloin of Veal with Garlic and mixed herbs, Ratatouille Raviolis
Slow roasted Angus beef, brochette of baby vegetables, Dijon mustard moussiline, Bordeaux jus
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Pre dessert
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54% Valrohna Chocolate mousse, coconut laced white chocolate disc, sour sop sorbet
Mille feuille of fresh berries, iced pineapple and vanilla granite
Trilogy of crème brulée “a la chef”
Amuse bouche
~
Duet of yellow fin tuna, with a trilogy of sauces
Queen Scallops served five ways, Provencal, truffle, garlic, tartar, citrus salad
Tarte au fin of oak smoked duck, Orange caramel goat’s cheese and basil mousse
~
Local line caught Red snapper, Basil Pomme puree, Provencal vegetable, citrus foam
Tenderloin of Veal with Garlic and mixed herbs, Ratatouille Raviolis
Slow roasted Angus beef, brochette of baby vegetables, Dijon mustard moussiline, Bordeaux jus
~
Pre dessert
~
54% Valrohna Chocolate mousse, coconut laced white chocolate disc, sour sop sorbet
Mille feuille of fresh berries, iced pineapple and vanilla granite
Trilogy of crème brulée “a la chef”