Amuse

Cocktail of carrot mouse and striped shrimp
osetra caviar with a hint of orange

Soup

Potage of white asparagus and beetroot
foie gras terrine flavored with vanilla

Appetizer

Tart of light smoked ocean trout
sauteed onion and aged balsamic sauce

Fish

Roasted snapper and poached canadian lobster
basil and paprika puree,sauce beurre blanc

Meat

Roasted duck breast of challands
black traffle and madeira wine sauce

Dessert

Biscuit chocolat
Framboise confit et sable streusel