Salads
Mixed greens
Baby spinach salad with fennel and red radish
Grilled squid & choriso sausage, charred corn salad, seasoned with coriander and balsamic
Chick pea salad with feta, chili and pancetta
Fine bean salad with flaked tuna, bean sprouts, Asian seedlings & sesame dressing
Cool cucumber & tomato salad with fresh coconut, lime & basil
Traditional Caesar salad
Boudran of vegetables
(grilled zucchini, pearl onions, button mushrooms, cherry tomatoes & grilled asparagus)

Hors D'oeuvre
Vegetable
Confit vine tomato with balsamic and a mini seedling salad
Korean noodle salad with cave ripened goat cheese and a piquant cold press olive oil
Grilled white asparagus with a spring potato salad, seasoned with a truffle lavender dressing

Meat
Duck liver quenelles with frozen grapes and a bittersweet chocolate dressing
Crispy Muscovy duck confit on vegetable ribbons with a roast Szechwan sauce
Pressed Quebec foie gras served with candied pineapple and a green peppercorn glaze
Corsican salad, thin proscuitto around piquant marinated figs with corsu vecchio cheese

Fish
Smoked salmon and grilled asparagus charlotte with a chive crème fraiche
Three-bean salad with balsamic dried cherry tomatoes, Swiss char and wild herbs
Seared swordfish on a fresh tomato and herb salad with wasabi caviar and red pepper jelly
Smoked haddock and pickled mushroom charlotte
Potato and spinach tian with glazed mussels, cumin fondue

Sorbet
Lemon and tarragon
Green grape
Jasmine tea
Tomato and chervil
Rhubarb