Suggestions &
Festive menu.

Suggestions & festive menu served at noon on 25 December

Lobster and calf sweetbread fricassee, swimming vegetables, lobster emulsion 34,50
Pan-fried Lyon hot sausage, Madrilenian-style lentils 24,50
Pan-fried duck liver ‘Normandy style’, chanterelles 29,00
Foie Gras from the Landes, Port jelly, Brioche bread 27,50
Poached egg, prawns, butternut purée, lemon mousseline sauce 23,50

Lobster Bisque Royale en Croûte.

Duo of game pâtés, quince and pear confit, toast.

*****

Grey Prawn Croquettes, OR Parmesan Fondue

Poached egg, prawns, butternut purée, lemon mousseline sauce.

*****

Fillet of Marcassin Grand Veneur, Celery Purée, Braised Chicory.

Steamed cod fillet, Stoemp de Pak Choi, Creamy lobster.

Roast Leg of Lamb with Rosemary, Seasonal Vegetables, Rösti Potatoes.

*****

Salted butter caramel ice cream, Pear brunoise, Speculoos biscuit.

Homemade Lemon Tart, Violet Fig Coulis.