Spring menu
Chef’s greeting - Amuse Bouche
Simonnet Febvre Chablis 0.375
Elegant and crisp, with a delicate nose and pronounced nuances of citrus, white blossoms, roasted almonds and ripe golden apples. Excellent with mussels!
Appetizer
Mussels in white wine à la Méditerranée with saffron, vegetables, and toasted baguette
Main course
Fried filet of perch with potato brandade, fried spinach, onion confit and ramson aïoli
or
Baked caret of lamb with baked cheese polenta, broccolini, and peppermint sauce
or
Layered vegetables and goat cheese baked in filo dough with tomato jam and basil pesto
Dessert
Lemon meringue with pistachio biscuit and champagne sabayon foam