EASTER
MENU INPUT
Œuf Parfait at 63 degrees, Creamy Artichoke and Iberian Shoulder or
Semi-cooked Foie Gras with Banyuls Blanc, Strawberry Chutney and Bread Toast
DISH
Saddle of lamb in a herb crust, Peas and Asparagus or
Suquet of Line Hake and Prawns, potatoes confit with organic Aspres saffron
Dessert Buffet
excluding drinks €/PERS39