Amuse-bouche at the chef's discretion
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10 No. 1 hollow oysters from Brévault
Fresh home-made Duck Foie Gras with Fig Jam
Seafood platter
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Back of Sea Bass with beurre blanc, Spinach and Baby Vegetables with Bear's Garlic
Medallion of Monkfish with Mixed Vegetables
Duck with Raspberry Sauce and Potato Mousseline
Kidneys and Sweetbreads with Madeira Sauce, Garnish of the Moment
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Vanilla Crème Brûlée
Cœur Coulant au Chocolat Grand Cru, Caramel au Beurre Salé, Vanilla Ice Cream
Apple Crumble with Ice Cream