dinner_menu_Layout 1 10/29/13 8:45 AM Page 2
DI NN ER MEN U FIRST COURSE
Duck Liver Terrine Parma Ham Squid Salad with Pine Nuts Beef Consommé White Bean Velouté with Duck Liver Ham in Puff Pastry Grilled Goat Cheese Baguette
SECOND COURSE
Grilled Red Mullet Fillet with Chickpea Purée Crispy Salmon with Baby Carrots and Lemon Mayonnaise Steamed Mackerel Fillet with Morel and Vegetable Gratin Chicken Breast with Sun Dried Tomato, Risotto Rack of Rabbit with Porcini Dumplings and Spinach Hot and Spicy Pork Spare Ribs with Mustard Lentils Wiener Schnitzel with Mashed Potatoes Sauté Veal Liver with Potato Scone and Sour Cabbage Pappardelle with Duck Liver and Chanterelle
THIRD COURSE
Crème Bruˆlée Panna Cotta Cheesecake Lemon Tarte Pistachio Tarte with Sour Cherry Opera Chocolate Soufflé Angel Wings Fry Cookies