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› Starters
Warm Salad with Scallops
Fresh scallops stir-fried on virgin olive oil with capers and red onions on a bed of arugula, watercress and lettuce.
Escargots Bourgogne Styl
French escargots, from Burgundy.Extra large with butter, garlic and parsley sauce.
Spinach and Shiitake with Truffle Oil
Spinach puree, shiitake mushrooms and poached quail eggs sprinkled with French sea salt and truffle olive oil.
Crispy Parma Salad
Rocket, watercress, crispy Parma ham and blades of Parmesan cheese.
Oriental Salad
Raw grated carrot, rocket, pickled gherkins and tuna fillets with crusty sesame top.
Beef Carpaccio
Thin beef slices lightly seasoned with capers and thyme.
Salmon Carpaccio
Smoked salmon seasoned with extra virgin olive oil,
celery, capers and onions.
Salmon Tartar
Fresh diced salmon seasoned with lemon, onion, capers, ginger and spring onion.
Crab Crèpe
Crèpes stuffed with seasoned crab meat, with fried onion rings and coriander and basil.
Individual Appetizer – Optional
Cod brandade, liver pâté, aubergine on tomato sauce and wasabi, buffalo mozzarella, bread and toasts.
Basket of Toasts (of Parmesan cheese) |
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