Menu APPETIZERS APPETIZERS (1st to 3rd course) NEST OF CAVIAR & SABAYON COLD KOMBU CAPPELLINI PASTA CREAMY CAULIFLOWER SOUP MAIN COURSE CHOICE OF FISH FILLET W/ BOUILLABAISSE & CARROT Sous vide parrot fish fillet served w/ bouillabaisse hollandaise, carrot flower & carrot cream OR BEEF WELLINGTON Baked fillet steak coated with crepes and duxelles, wrapped in puff pastry served with mash potato & reduction of red wine sauce OR GOURMET OF PORK Roasted pork belly added w/ beer & veg served w/ local polenta, carrot coulis & caramelized shallots OR CHICKEN BALLOTINE Rolled forcemeat stuffed w/ seasoned chicken serve w/ potato pave on a bed of malabar spinach, corn puree & mushroom sauce DESSERT SWAN PROFITEROLE DELIGHT Filled floating swan shape crusty éclair in crème anglaise, chocolate and a wave of heart shape strawberry coulis
