Each season, our Chef and his brigade develop a new menu for your pleasure. You will be able to savor their know-how as well as the local products for this seasonal menu of spring.
Order: Minimum 10 people
Banquets
3 services banquet
47$
Soup: Mushroom + Bacon + Fresh Cream
Hot dishes (Choose 2): Guinea Fowl Ballotine + Herb Stuffing + Roasted Walnuts + Sea Buckthorn
-or- Grilled Rainbow Trout + Honey + Lemon + Fermented Chili-or- Beef Tenderloin + Confit Leeks + Cauliflower $10 extra -or- Rotolo + Ricotta with Spinach + Rosé Sauce with Confit Garlic The meal is served with vegetables from the market
Dessert: Crème Brûlée with Dune Pepper + Strawberries + Maple Syrup