Our menu

• Sea bass carpaccio marined with passion fruits, mango and herbs
• Several layers of slices of tomatoes and avocado with fresh goat cheese mousse
• Duck liver flan (made with cream), green peas emulsion and smoked ham toast
• Praws and sesame skewer, served with vegetables and coriander fritters
• Sliced provençal flat bread with tomatoes and eggplant gratin, marined filet of mackerel
• Today’s starter

• Roasted cod fish with olive oil, warm salade of potatoes with herb
• Pan fried sea bream fish with basil sauce, creamy risotto with white asparagus
• Roasted duck breast with peach and olives, mini ravioli stuffed with mushrooms
• Veal chop baked with licorice flavour, pan fried vegetables
• Plate of grilled season vegetables, diet lemon french dressing and pesto sauce
• Today’s main dish

• Thin slice of ewe's hard french cheese, cherry jam
• Breaded camembert (soft ripened creamy French cheese) served with small salad

• Curd cheese mousse and fresh strawberry soup
• Coconut milk cream and pan fried banana with spices
• Fresh fruits salade with mint flavour and small pound cake
• Millefeuille (Pastry consisting of several layers of puff pastry toppeed with vanilla custard)
• Smooth strong chocolate cake, vanilla ice cream and crushed raspberries
• Today’s dessert