Choice of:

Butternut and Carrot Soup (Vegan + GF)

Mesclun Mixed Greens (GF)
Papaya, Cherry Tomatoes, Shallots, Pomegranate Seeds and a Sherry Tarragon Vinaigrette

Homemade Smoked Salmon
Herb and Citrus Ricotta, Pickled Vegetables, served on Brioche with a side of Cole Slaw


Second Course
Choice of:

Loup de Mer (GF)
Mediterranean Sea Bass grilled skin-on à la Plancha, served with Lemon Caper Sauce and
Parmesan Gratinated Fennel

Chicken Breast Stuffed with Truffle Foie Gras (GF)
Truffle Jus, Creamy Rosemary and Parmesan Polenta, Grilled Asparagus

Organic Spelt Risotto with Ratatouille (Vegetarian and Vegan)


Third Course
Choice of:

Honey Lavender Crème Brûlée (GF)

Chocolate Mousse

Strawberry Sablé Breton Tart

Lemon Custard and Basil