A classic fusion menu featuring the use of local, French and Italian ingredients and techniques.
Caviar of choice, blini and creme fraische
Leg of duck braised in red wine jus. Served with whipped potatoes, seasonal green vegetables and reduction of natural jus.
Pan seared Diver scallops with a crispy risotto croquette, spring pea puree, citrus glaze and grilled scallions
A creamy chocolate custard with fresh berries and whipped cream.