Amuse Bouche

Native French oysters,
Garnishes


First course

Beef carpaccio, aged parmesan,
sorel


Second course

Lobster tail ravioli
Beluga caviar,


Main course

Beef fillet
Black truffle, oyster mushrooms,
potato foam, beef jus


Dessert

Triple chocolate
Chocolate sponge, red fruit sorbet,
fresh berries

Chef’s cheese selection



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