Appetizers

Appetizers (Cold)

• Terrine de Foie Gras and artichoke heart salad
              Velvety smooth terrine of duck liver paired with artichoke hearts, apricot compote and parmesan shavings


• Carpaccio
              Cacao smoked beef with roasted almond flakes, fresh parmesan shavings, fleur del sel and scented with olive oil


• Soft Shell crab salad
              Deep fried soft shell crabs paired with crisp greens, ripe mango and balsamic vinaigrette


• Salad Lyonnaise
              A classic French salad with sautéed lardoons, croutons and poached egg


• La Tomate
              Salad of tomato, pan seared ricotta cheese in olive oil and balsamic vinaigrette


• Feta and Watermelon salad
              with macopa raspberry vinaigrette

Appetizers (Hot)

• Foie Gras, pan seared foie gras
              on toasted brioche crostini with roasted figs and a balsamic and honey gastrique


• Scallops, pan seared scallops
              gratinated with almond butter, served with julienne of spring vegetables and paired with red wine sauce


• Beurre d’escargots
              French snails sautéed in almond and herb-butter