Amuse-bouche Poached Quail Egg On Croute With Caspian Sea Pearls
At The Beginning Trio of Grilled Atlantic Sea Scallops, Smoked Salmon And Salmon Roe Thai Pesto - Orange-Pine Nut Salad
Tea For Two Double Boiled Roast Duck Essence Vegetable Diamonds and Duck Liver Foie Grass Ravioli
Between Us Cassoulet of Lobster Under A Thyme Blanket
Something To Cool Down ‘Ti Amo’ Australian Black Angus Beef Tenderloin From Grill, Prawn & Alaskan Snow Fish On A Bed Of Baby Vegetables Madeira Glaze Sweet Hart “Mon Chéri” Hot Chocolate Lava And Chocolate Chili Sauce Vanilla Ice Cream
Un Café Avec…. & Petit Fours
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