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Starter

FRESH MANGO AND PRAWN SALAD

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Dessert

ALMOND, HONEY AND NOUGAT TIRAMISU

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Starter

MONKFISH SKEWERS WITH SMOKED BACON IN A CURRY SAUCE

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Main course

THE ORLOFF ROASTED VEAL

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Main course

DUCK FILETS CARAMELIZED IN BALSAMIC VINEGAR

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Starter

BRETON LOBSTER SPRING ROLLS

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Main course

BRAISED CHICKEN WITH ZUCCHINI AND ROSEMARY


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Dessert

CHOCOLATE-COFFEE MELTING HEART

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Dessert

POACHED PEAR IN RED WINE

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