Seared scallops with truffled potato purée and
sweet ginger chili
Auxey Durreses 1er Cru
Roasted duck breast with prosciutto roasted vegetables, fennel purée, parsnip crisps,
and veal demi glace
Pommard "Les Epenots" 1er Cru
Epoisse Berthaud boite
Morbier AOP lait cru
Fourme d’Ambert AOC
Lemon tart with Italian merengue
Spiced duck wontons in a lime and chili broth with cashews and cilantro
Corton Charlemagne GRAND CRU
Fillet of Charolais Beef with Wild Mushroom Ragout, Baby Carrots and Parsnip Gratin
Mazis Chamberlain GRAND CRU
Saint Agur
Tom Tomme de Savoie fermière
Mimolette extra vielle
Summer Fruit Millefeuilles