STARTER
TSARINA salmon trilogy
Plain, with dill and Caucasian spices
Tobiko egg tarama cream / Crispy spelled with seaweed
Celery and green apple in horseradish remoulade / Pickles vegetables
Duck foie gras with Beaumes de Venise
Mango chutney with dry raisins / toasted bread
Spring fruits and vegetables served lukewarm in warm dressing
Fresh goat curd and marinated mushrooms
White asparagus/Emulsionwith truffle oil
Velvety lobster soup
Salpicon, sea urchin coral
MAIN COURSE
Fillet of sea bream
Roasted, peas riso and mussels
Cassava chips, herbs white butter
Salmon
Pan- fried, glazed with spice and linseed
Creamy broccoli / Bacon / Button Mushrooms / Lobster stew
Rump of veal
Cooked in low temperature & roasted / Mashed Ratte Potatoes
Green vegetables / Veal jus with tarragon
Free range chicken breast
Carrot and celery tagliatelle
Baby leaves spinach / Pleurotus mushroom / yellow wine sauce
DESSERT
Saint Marcellin Cheese
Spring panna cotta
Rhubarb and strawberry compote, flavored with poppy
Fresh fruit minestrone
Lime sorbet
Chocolate / Raspberry
Tender cocoa biscuit, creamy araguani, fresh and candied
raspberries
