``MOON`` MENU
Amuse Bouche
Oyster Gillardeau “Gin Tonic”,
Borraja, Cucumber, Salmon Caviar.
We continue
Fish Market Ceviche,
Seaweed Crumble, Maracuya, Wasabi, Lime-Chili-Ginger Sorbet.
Veal Sweetbread,
Shiso Leave, Spices Caramel, Sesame, Carrot.
Sorbet
Main course
Baked Seabass in Salt with Wild Fennel,
Oil Tasting, Selection of Vegetables.
Or
Chateaubriand in Crust Salt,
Served in Gueridon, Seasonal Vegetables.
Dessert
Fresh Cheese Mousse,
Red Fruits, Lime, Rose Meringue, Flowers Garden, Aromatic Herbs.