Winter sample menu, by Barbara Carbone

Entrees

Caramelized apple and warm fois gras timbale

 Oysters (gillardeau) lightly grilled with a champagne sabayon

 Seafood platter  : chilled lobster, clams, oysters , mussels, king crab,  gambas

served with home made rouille & mayonnaise, lemon & red wine vinegar with diced shallots

 Grilled crab & fennel cakes served on a warm chicory and lemon salad

 Balsamic seared scallops & poached quails eggs on home made blinis topped with black truffle shavings

 Veloute of morille (wild mushroom soup)

 Small gratin of sweet potato grilled with goats cheese, honey & thyme served with

a side salad of cress

 Home made parmesan and cep ravioli perfumed with white truffle oil

 Bisque of sea urchin and grey shrimp

Main courses

Slowly cooked filet of turbot served with a lemon coulis accompanied by a marble of winter vegetables

Black truffle risotto topped with steamed white asparagus and prosciutto shavings

Filet of deer  served with garlic fried purple potates with girolles & grilled red onions

Slow cooked leg of lamd in beer and herb crust served with rosemary baked turnip & butternut

Duck confit with braised red cabbage and grilled potato pancakes served with a red wine sauce

Whole seabass baked with sliced ceps, garlic & diced bacon

Hake en papillote with beurre blanc & a mash of baby carrots

Desserts

Blueberry crème brulee

 Red fruit cheese cake on a crunchy ginger biscuit

 Orange poached pear grilled with gorgonzola, honey and red peppercorns

 Panfried winter fruit served with a salted caramel ice-cream

 Warm rich chocolate & chestnut served with a champagne infused cream