Dinner Menu

LES INCONTOURNABLES

  • Parmesan spaghetti & black truffles.
  • Fresh grilled Caribbean lobster, from our lobster tank.

APPETIZERS

LES CLASSIQUES…

  • Preserved duck Foie gras, passion fruit, toasted brioche, iced quince.
  • Flaked King crab wiht curry, green apple foam.
  • Potato and "Taggiasche olive" gnocchi, Wahoo, Pata Negra ham, wiht eggplant caviar, "smoked".
  • Sautéed risotto with grilled prawns and cuttlefish, ink juice.
  • Royal-style sea urchin with a cauliflower mousse and yuzu seasoning.
  • Ossetra caviar.

LES CREATIONS…

  • Crispy egg with truffles, lentil cream and bacon mousse.
  • Sweet red peppers and fresh goat cheese, grilled vegetables and basil mousse.
  • Sautéed Foie gras on potato–lemon cream, with grated black truffles.
  • Mahi mahi tartar, on a lightly tart sauce "Daïkon"radish, toasted brioche.
  • Cold Caribbean lobster, served with an eryngii mushroom toast and a chiogga beetroot salad.
  • With potato-spaghetti coated Dublin bay prawns, mixed salad leaves with truffle sauce.

FISH

EAUX CHAUDES…

  • Fresh grilled Caribbean lobster, from our lobster tank.
  • Conch raviolis, velvety Jerusalem artichoke soup, white balsamic and preserved tomato.
  • Sautéed swordfish "parmesan-orange" crumble, polenta ravioli with broad beans.

EAUX FROIDES…

  • Grilled fillet of turbot studded with “Colonata” bacon, shellfish juice and pear tartar.
  • Glazed sole filet, creamy leeks and roasted potatoes.
  • Roasted lobster and shellfish, “Carbonara” style.

MEAT

LES BLANCHES…

  • Pan-sautéed veal chop, spaghetti, garden peas French style, Foie gras flavoured juice.
  • Iberian pluma of pork laquered "barbecue flavour", preserved vegetables.

LES ROUGES…

  • Grille fillet of Angus, with Culatello stuffed potatoes, smoked instantly.
  • With crusty angel-hair pasta coated rack of lamb, bulgur-eggplant caviar, cheese beignets.
  • Roasted breast of squab, leg served in a pastille (pie), grapes and vegetables crisps.

LE VERT…

  • Spaghetti of sweet West Indian pumpkin, coconut-lime emulsion, frosted apple.

DESERT

GLACE…

  • Selection of house made sorbets and ice-creams.

FROID…

  • Raspberry lemongrass, tiramisu mousse, speculaas ice cream.
  • Dark chocolate to crunch, iced mint heart.
  • White coconut dessert « 2011 version », mango preserve and chocolate sorbet.

CHAUD…

  • With saffron candied pineapple, with sweet almond milk ice cream.
  • Crepes Suzette, flamed before your eyes.
  • Soft chocolate cake served in an egg, rum zabaglione cream and ginger bread
Logo_relais_chateaux_white Logo_relais_chateaux_white