CELEBRATION MENU

Starter
Trio of seafood verrines

• breaded panko shrimp, sweet and sour sauce
• oriental tartar of northern salmon
• Normandy-style scallops

Main course
Fillet of veal from our meadows, cooked at low temperature, with wild mushrooms, mashed potatoes enriched with olive oil and truffle brie, selection of vegetables sautéed with festive spices
Vegetarian dish: Chef’s suggestion of the day

Dessert
Trompe-l’œil
Pear mousse, chocolate sauce and almond slivers