(10 cold and hot hors-d'oeuvre, 2 dinatoire dishes et 2 sweets bites)


Cold hors-d’œuvre

The Bloody Caesar on celeriac and shortbread

Gravlax of salmon on pumpernickel, beet chips, light cream with dill and lemon

Goat cheese with apricots and roasted almonds

Magret of marinated duck, pear poached with hibiscus and balsamic apples

Coppa and bocconcini on their tomato gaspacho


Hot hors-d’œuvre

Fried pepper terrine in pistachio crust, fig purée and port jelly

Courgette with wild mushrooms, prosciutto and hazelnuts

Mini fish and chips with tartare sauce

Corn chowder, scallop and chorizo

Turnover of ricotta, parmesan and spinach


Dinatoire dishes

Argentina shrimp on barley, cucumber and tomatoes salsa

Veal balls on cheddar and parmesan polenta



Lolly Pop choco rum coco

Madeleine with caramelized apples and blackcurrant


40.75$ PER PERSON*

Minimum order is set at 12 persons; additional charge for groups under 12 persons. Taxes not included. Not included: beverages, staff and delivery charges.