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The hors-d'oeuvres |
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DUCK'S LIVER, style of the House
Shaped in “ballottine”. farmer’s bread (grilled |
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LOBSTER
(Boiled in fish broth, unshelled, served with a small salad and a tarragon sauce) |
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RISOTTO
(Traditionally creamy served with Parmesan and morels, frothy broth) |
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* * * * * |
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SALMON CAKES
(Roasted potato cakes, salmon marinated in olive oil / lemon, beaten egg white
cream and Sevruga caviar 10 g)
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* * * * * |
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SALMON CAKES
(Roasted potato cakes, salmon marinated in olive oil / lemon marinated, beaten egg white
cream and Sevruga caviar 20 g)
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* * * * * |
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DUCK LIVER FROM THE FRYING PAN
(Roasted melon spits, balm vinegar and soaked-in Porto) |
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* * * * * |
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