First Course

Chicken Liver Pâté

Mushroom Pâté with Black Truffle

Leeks with Vinaigrette and Hazelnuts

Seafood Plateau

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Second Course

Green Asparagus, Favas and Sauce Gribiche

Waldorf Salad with Walnuts, Celery and Stilton

Orzo Cacio e Pepe

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Third Course

Trout “Almondine” with White Asparagus and Marcona Almonds

Roasted Chicken with Herb Jus

Bistro Steak Frites with Maître d'Hôtel Butter  

Served with petite salade

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Dessert

Profiteroles

Sticky Banana Date Pudding

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