Amuse Bouche

• Bonbon of Foie Gras
  Foie Gras wrapped in a Potato spaghetti over micro greens and fresh wild mushroom. Rice Wine Vinegar

First Course

• Poached Foie Gras
  in Kombu and Bonito broth

Second Course

• Choice of
• Scallops
  Spinach Mousse and Asparagus

• Black Truffle Risotto with No Rice

Third Course

• Bouillabaisse a Notre Facon
  Seabass and Red Snapper, Reduction of Fish and Lobster Consommes, Whipped Rouille Emulsion, Saffron

Fourth Course

• Choice of
• Lamb Chop, Vegetable Confit
  Provenzal Ratatouillle, Lamb Jus Reduction

• Steamed Squab and Foie Gras Wrapped in Savoy Cabbage
  This dish cannot be served more than MEDIUM temperature Potato "Dauphinois" Gratin

• Halibut Over Fresh Wild Mushroom Risotto

Fifth Course

• Destructured Log
  Tuile, Mascarpone cream, Marinated Strawberry, Lemon Sorbet, Chocolate Mousse