Carpaccio of sea bream, pomegranate , lemon and kumbawa.

Veal tartare, raspberry vinegar and pickles.

Vegetables in three variations, beet curry, eggplant and avocado guacamole accompanied by blinis.

Tomato, mozzarella and basil pesto tart.

Duck spring rolls.

Gorgonzola and pancetta Crostini ( 6 pièces ).

Fried markina peppers.

Ham and chicken croquettes.

Cream veloute of fresh peas, ozen egg, balsamic peas and golden croutons.

Duck’s foie gras, strawberry jelly, candied rhubarb and crown berries.

White asparagus from the Landes, citrus sabayon.

Langoustine cooked on the barbecue, reduced orange juice, barbajuan bacon from Colonnata and bisque.

Saint Pierre, ravioli and candied celery, iodized juice.

Cod cooked in a mustard leaf, glazed carrots and reduced juice.

Duck breast with spices, roasted polenta and beetroot cooked in a salt crust.

The saddle of lamb in two ways of cooking, peppered artichokes and tarragon’s jus.

Prime rib (1.200 kg), new potatoes (for 2 persons)

Gingerbread, lemon and fennel.

Dark Chocolate Parfait, red fruit coulis.

Melon infused with pepper, caramelized pine nuts and rosemary ganache.

Strawberries with à tarragon flavor, vanilla mousse and Breton’s sablé.

Plate of Cold meats

Plate of Cecina

Mixed plate

Plate of different cheeses