Starters
Greek tartlet with fresh herb cheese and vegetable garden
Caprese salad with fior di latte and basil vinaigrette
Selection of seasonal leaves and raw vegetables
Vol-au-vent with Parisian mushrooms and fresh cream
Main Courses
Chicken fillet with forest sauce, buttered tagliatelle, and farmer’s market vegetables
Bone-in ham with Madeira sauce, dauphinoise gratin, and bean bundles
Northern lemon sole fillet with lemon butter, tartar sauce, pilaf rice, and vegetable medley
Beef sauté with olives, mashed potatoes with olive oil, and a selection of seasonal produce
Desserts
Traditional caramel flan
Cake of the day
Triple chocolate cake
