MENU
AMUSE BOUCHE
Smoked salmon
Chicken liver pate
Asparagus and palm hearts
Grilled zucchini and sun dried tomatoes
Veredjo DO Rueda 2006Viña
Cascarela (Spain)
Silver Myn Rose 2005 Zorgvliet (S. Africa)
HORS D’OEUVRES
Spotted Tiger prawns with mint and bergamot
oil
Fresh ceps, inoki, shiitake and oyster mushrooms with
morel mousse and apple relish
Chablis premier cru
long depaquit Albert Bichot(France)
POTAGE
Fumet of Langoustine enriched with coral
butter and cognac
Creamy asparagus and leek soup with leek fritters
Chablis premier cru long depaquit
Albert Bichot( France)
SYMPHONIE DE SORBET
PLAT PRINCIPAL
Grilled breast of free range chicken, zucchini–corn
tian and grape mustard
Mélange of spring vegetables and chevre’
encased in a phyllo with plum tomato romesco
Silver Myn Cabernet
Franc 2005 Zorgvliet(S. Africa)
Promis Ca’ Marcanda Gaja( Italy)
DESSERTS
Warm chocolate pudding with liquid chocolate
center
Malibu and Kalamansi chiboust with ginger crust
