Chef's Surprise
Gently cooked strip of veal with homemade tuna mayonaise, salad, salsa verde and olive crouton
Thin sliced marinated salmon with a kingkrab salad, quail egg and a herb crème fraiche
Confit of duck with stewed red cabbage and apple, potato soubise gratin and truffle gravy
Sauteed codfilet with champagne sauerkraut, Bouchot mussels, roasted scallop and smoked butter beurre blanc
Cake of cooking pears and almond paste, chocolate mousse and fresh fruit with calvados crème
Selection of cheese from Fromagerie Kef