Past Events

Next Restaurant — Event Menu

Hors d’Oeuvres:
- truffled egg custard with salted cod served in an egg shell
- quail egg with anchovy
- pork rillette
- foie gras torchon in brioche
- rabbit boudin blanc; and mushroom duxcelle stuffed leek

· Potage a la Tortue Claire (Turtle consomme)

· Fillet de Sole Daumont (filet of sole accompanied by crawfish mousse)

· Supremes de Poussin (poached chicken with cucumber)

· Caneton Rouennais a la Presse
(served with a reduction of red wine, brandy and duck jus)
- paired with Gratin de Pommes de Terre a la Dauphinoise

· Salade Irma
(a light palate cleansing plate of greens topped with an edible flower)

· Bombe Ceylan
(dessert incorporating coffee, rum and cocoa)

· Mignardises