Welcome Appertizer on behalf og the Chef
STARTERS
Pan fried escallops served with cèpe mushrooms
Frogs legs served with avocado
MAIN COURSE
Turbot braised in local wild flower herbs
Beef Fillet with Foie Gras Rosini
Assorted local cheese platter
DESERTS
Cappuccino Chocolate Fondu accompanied with Vanila Bourbon ice Cream
Delicately thin layerd Golden Limousin Tiramisu
Exotic fruit trifle accompanied with ice cream on a bed of almond
Véllinus Ice Cream Special ( Lime ice cream intoxicated in a Pear liquor)
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