Dinner

SS 2018

STARTER

TASTINGS GARGOUILLOU SALAD
Seasonal Vegetable Mix, Pesto, Lemon COnfit Sauce, Anchoiade, Tapenade Sauce

HOUSE MADE SMOKED SALMON
Honey Wasabi, Yogurt, Pickled Daikon

MAIN
GRILLED

ROASTED MONKFISH LOIN
Fava Bean “A La Francaise” Purée, Glazed Baby Green Lettuce,
Radish Salad, Bacon Monkfish Jus

ROASTED RACK OF LAMB
Potato-Corn Flan, Slow Roasted Cherry Tomatoes,
Scallion and Persillade Lamb Sauce

SEARED

SEARED VEAL LOIN
Mint Green Pea Purée, Cipolini Onions,
Tonato Chanterelle Mushroom Confit, Veal Jus

SEARED SCALLOP
Swisschard Purée, Yellow Zucchini Spaghetti, Picked Onion,
Carrot-Orange Sauce

LEGUMES

FRICASSE
Watercress Gnocchi, Green Asparagus, Broccoli Rape, Almond Vinaigrette

SPRING VEGETABLE RAGOUT
Corn Galette, Red Pepper Sauce Basil-Walnut Vinaigrette

DESSERT

ROASTED APRICOT
Mascarpone Cream, Basil Syrup, Almondin Tuile,
Lemon Ice Cream

TASTINGS PECHE MELBA
Roasted Peach Vanilla Cream, Breton Crumble, Red Currant Salad,
Sour Cream Ice Cream