Starters
Petite Salade de Crevettes et Jeune Laitue de Boston (gluten free)
Grilled shrimps on a bed of organic Baby Bibb lettuce grown in Boston, with cucumber, cherry tomato, red onion, caramelized walnut and honey lemon vinaigrette – 15
Mousse de foies de volailles et sa Compotée d’oignons à la grenadine
Chicken liver mousse with an onion chutney and toasted bread – 12
Entrées
Filet de Flétan rôti, sauce au Champagne (available gluten free)
Pan-seared halibut in a Champagne cream sauce, with zucchini flan and fried leeks – 32
Poulet au Curry et Legumes frais (Gluten free)
Bells & Evans skinless chicken thigh in a rich curry sauce with asparagus, baby bok choy, snow peas, summer squash and red bell peppers – 25
Medaillons de boeuf , sauce au vin rouge (gluten free)
Beef tenderloin with a mushroom and red wine reduction sauce, potato gratin and sautéed spinach – 30
Dessert
Assortiment de Desserts Préférés – 13
A tasting trio of our guests’ favorite desserts:
Chocolate truffle cake: rich, creamy flourless cake with raspberry coulis,
Passion fruit mousse: tart & sweet and served in an almond lace cup,
Coconut milk and Kabocha custard: garnished with fresh coconut and coconut cream
