Starters
Tartar of sea bream, with ginger and lime
or
Petals of crab, with mango and citrus
*** Main courses
Noisette of lamb, herb crust medley from the garden
or
Tournedos of beef Rossini, gratin dauphinois
or
Fresh cod selection of stir-fried vegetables
*** Desserts
Paradis Latin by Carl Marletti
or
Nougat glacé, red berry coulis
*** Drinks
1⁄2 Bottle of Bordeaux Château Haut Gachin
1⁄4 Bottle of Champagne Canard-Duchêne
1⁄2 Bottle of mineral water
