The last dinner of the year 2016
Dec. 31st, Grand Seating after 9pm

Crabe d’Alaska au Sabayon de truffle
Alaskan King Crab topped with a Truffle sabayon and gratiné
Foie Gras de Canard Confit
Confit Foie Gras served with a Fresh figs and a beaked Brioche
Coquilles Saint Jacques
Grilled fresh jumbo Scallop and celery root purée, drizzle of beurre blanc
Duo de Langoustines et Caviar
Carpaccio of fresh Dubbin Bay Prawns marinated with shallots, lime and micro cilantro topped with Osetra Caviar
Côtelette d’Agneau
Roasted double lanb chop, jus of foie gras on a bed of wild Mushrooms
Salade et Fromage
Micro-arugula salad served with a shallot and Jerez vinaigrette, walnut bread, apple and fromage des Clarines
Delice des Glaces
Passion fruit and coconut sorbet with raspberry coulis and chocolate brittle

$220 pp