Complimentary starters and assorted bread
Argentina red wine
Frog Legs from Mister Fivaz in Vallorbe
Garlic and Parsley Puree, Potatoes Croustillant
Beef Tenderloin Vintage 2004 by Alexandre Polmard Foie Grad, Macaroni Gratin with Burgundy's Black Truffle, Red Wine Sauce
Humus and Vinaigrette of Chickpea
From Gauges Alpes by Noelle Taxil
Roasted Bresse Chicken with Herbs Butter
Legs, Wild Mushrooms, Souffles Potatoes
Chocolate and Grand Manier Souffle Chocolate Ice Cream 70%
Mont Blanc with Chestnut and Grapefruit
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