FOOD
SQUASH AND TOMME BARBAJUANS
SWEET POTATO DAUPHINE WITH CAVIAR
RAW SCALLOP WITH ENDIVE
“POT AU FEU” TERRINE
GRATED CARROT SALAD
ARTICHOKE LASAGNETTE
CHANTERELLES WITH HAZELNUTS AND SAKE
ROAST CABBAGE WITH BOQUERONES AND CHAMPAGNE
RED PRAWN MELBA
GOLDEN SKATE WING WITH SUNCHOKES
CHICKEN WITH BOUDIN BLANC AND SABAYON
SPICED LAMB LEG WITH MELTED CELERIAC
QUAIL AND FOIE GRAS TORTE
WHOLE TURBOT IN BANANA LEAF
DRINKS
MILK PUNCH
VODKA, YUZU, CHARTREUSE, CHAMPAGNE
MARTINI
GIN, DILL, CRAWFISH SPICE, OLIVES
MARGARITA
REPOSADO, CARROT, PASILLA CHILI, LEMON
NEGRONI
RUM, PINEAPPLE, BONAL, FIG LEAF
VIEUX CARRE
SCOTCH, AMARO, BENEDICTINE, LAPSANG SOUCHANG