Pan-seared foie gras, star anise crumble, mixed berries coulis, brioche
French devilled eggs, black truffle, mix green, truffle dressing
Baked escargots, Café de Paris butter
Breaded lobster chunks, lime hollandaise
“Pastis” flamed prawns in garlic, parsley, tomato creamy sauce
In-house marinated salmon filet, horseradish cream, capers, dill salsa