Plated Dinner
Vegan: V | Vegetarian: VG | Nut Free: NF | Gluten Free: GF | Dairy Free: DF | Contains Dairy: D
Vegetarian (VEG) | Vegan (V) | Gluten-Free (GF) | Dairy-Free (DF) | Nut-Free (NF) | Contains Nuts (N) | Contains Dairy (D) | Kosher (K) | Halal (H)
Potages
with lemon confit, black garlic emulsion
with smoked paprika oil and chorizo
with cucumber and roasted bell pepper, extra virgin olive oil
fillet, confit fennel and rust croutons
with parsley oil and croutons
thinly sliced smoked duck
crème fraîche with honey from the Château and Espelette pepper
Dukkah oil, cilantro and lime
Salads
vegetable shavings, berry vinaigrette
fresh goat cheese, cherry tomatoes, roasted pine nuts and balsamic vinaigrette
Caesar style
Cold Appetizers
Tomato confit and ricotta with mint, grilled bell pepper coulis and micro mesclun
goat cheese, sunflower oil, sunflower seeds, arugula and balsamic caramel, nut bread croutons and arugula
candied lemon, vegetable chips and croutons with fleur de sel
marinated mushrooms and grilled focaccia bread
mango emulsion, cilantro, lime, avocado purée and tortilla chips with smoked paprika
esame shrimp and thinly sliced beets with Mirin, mango and gotchukaru pepper emulsion
dill cucumber, lemon gel and smoked sour cream
black olive powder, crunchy green beans, quail egg and anchovy mayonnaise
black garlic mayonnaise, armillary pickel, Hercule cheese shavings and young shoots
foie gras, rillettes and smoked duck breast,apple chutney with spices and brioche bread
Hot Appetizers
squash gnocchi, noble mushrooms and reduced meat jus
roulade and confit leg, mashed ceps and marinated red cabbage
cauliflower and camelina, saffron sauce
spiced bread, wild berries and roasted pistachio
wilted spinach and leek with horseradish emulsion
fondant goat cheese paillot
fried kale and veal glace
Mains - Seafood
lobster and shellfish, saffron bisque
citrus vinaigrette with fresh herbs
low temperature and olive oil brandade, white butter sauce with fresh herbs
green peas, crushed herbs and lemon zest
Mains - Poultry
stuffed with sundried tomatoes mousse, creamy polenta with black olives and meat juice
cranberry and wild blueberries confit, sweet and sour sauce
cooked at low temperature, reduced jus with balsamic vinegar
Mains - Game
with herbed natural jus, potato gratin and ratatouille
cooked at low temperature, Grand Veneur sauce with cedar jelly
Mains - Beef
6 oz, 9 oz with mushroom sauce
5 oz, 7 oz with green pepper and Cognac sauce
vegetables from pot-au-feu and cooking jus
Bordelaise sauce
Mains - Veal
ice cider glace
cooked at low temperature, mushrooms, Port wine and foie gras sauce
Mains - Pork
with cranberry and brown rum sauce
Migneron cheese aligot and meat jus
Mains - Surf & Turf Duo
with Bordelaise sauce and with candied lemon
DESSERTS
with hint of blackcurrant
with vanilla and lime
whipped cream and shortbread biscuit
with Grand Marnier, bitter orange coulis and chocolate chips
with raspberry coulis
strawberry purée with cardamom
decadent caramel and roasted pecans with maple
custard and wild blueberries
Combination
fruit crème brûlée, cheesecake and strawberry tartlet, raspberry coulis
warm maple fondant, apple and maple Tatin, maple soufflé
declination of Fabula and Nuntius chocolates
Flambéed
maple, Coureur des bois, maple biscuit and caramelized apples