Lunch Menu (sample)


Cappuccino of Butter Beans and Truffle


Grilled Native Sea Scallop
with Cauliflower Purée and Sauce Nero


Ravioli of Veal Sweetbreads
with a Carrot and Sauterne Reduction


Ballotine of Scottish Salmon
with Sevruga Caviar


Roast Breast of Duck
served with Baby Fennel, Kumquats and Praline


A Taste of Jacques Vernier Cheeses
with Truffled Bread


Crème de Menthe and Chocolate Soufflé


Mulled Wine Pears
with Honey Ice Cream


Coffee and Petits Fours