GAMING
ENTERTAINMENT
DINING & NIGHTLIFE
BANQUETING
 
 
 
------------------ Starters & Salads ------------------


Mixed fresh seasonal vegetables salad with herbs dressing
Fresh green asparagus tips with parmesan cheese, balsamic dressing
Saffron mussel cream in a martini glass
Duo of smoked and marinated salmon, caponata and wasabi cream
King crab meat with potato mousseline, mixed green salad
Six oysters "spéciales no. 3" served on ice, vinegar in shallot
Homemade foie gras with Porto wine and mango aspic
Quail with foie gras and mushroom on a French bread, mixed green salad


------------------ Fish & Sea Food------------------

Fresh salmon fillet with zucchini and eggplant cannelloni, horseradish sause
Gratin of shrimps on a bed of spinach
Roasted seas bass fillet, scallops and shrimp bouillabaisse style
Fresh lobster with herbs risotto and vegetables, béarnaise sause
 
 
------------------ Poultry & Meats ------------------

Confit of duck parmentier, green salad with walnut oil
Farm chicken with morel, shells pasta in chicken sauce
Tender shoulder of lamb with spicy sauce
Heart of pork chip served with "charcutière" sauce, fondant potatoes and bacon
Braised veal breast served with spices sauce, apple and pineapple compote with Calvados
Peppered tenderloin beef flamed with Cognac, asparagus tips and dauphine potato
Beef fillet "Rossini style", with mushrooms stew and stir-fried potatoes
"US Prime" beef rib, forstière potatoes and béarnaise sauce (for 2 persons)

------------------ Desserts ------------------

Crème brulée with griottine
Apple crumble "tatin" style served with green apple sorbet
Chocolate souffléwith Grand Marnier and vanilla ice cream
Pineapple puff pastry with Pina Colada ice cream
Arlette crunch raspberry served with raspberry sorbet
French toast with sliced almond served with almond ice cream
Profiteroles with vanilla ice cream, chocolate sauce
Homemade selection of ice cream and sorbet
 
 
 
 
 
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