The Restaurant Specialties 

Amuse Bouche 

Duck foie gras

Pan fried, in a lasagna, mushrooms, froth and shavings of black truffle

Pfaffenheim Gewurztraminer Médaille d’Or, Alsace, 2007

Chestnut

Chestnut cream, scampi medallions, chestnut chunks, yellow wine reduction

Chablis J. Moreaux, 2007 

Seabass

With garlic and ginger noodles, green apple, mango and coconut, fish jus like a curry

Gigondas Duc de Mayreuil, Côtes du Rhône, 2007 

Wagyu Beef

Fried filet with celery, endive, pear, carrot, wine sauce and mint oil with pepper

Château De Francs, Bordeaux, 2006 

Chocolate

Black forest

Castello del Poggio, Moscato d'Asti, 5.5% alc.    

Strawberry

Gariguette strawberries, coconut mousse, biscuit and strawberry sorbet

Braccheto d’Acqui Rosa Regale, Vigne Regali, 2008