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SPECTRA

Wednesday, 1 April 2015

Devaux Champagne dinner

On arrival
Mozzarella and tomato arancini
Flautas with guacamole and sour cream
Truffle and burrata Croque Monsieur
Bruschetina with Prosciutto
Lobster fritters with jalapeno emulsion
Crispy rice cake with tuna tartare

Devaux Cuvée D, Brut, Champagne

Beetroot, goat cheese and pear salad
Pommery mustard dressing and caramelized sunflower seeds

Devaux Cuvée D, Brut, Champagne

Pumpkin Mascarpone ravioli
with sage butter and Parmesan flakes

Or

Poached Seabass with Champagne beurre blanc
Champagne poached seabass served with glazed carrots and creamy carrot purée

Devaux Ultra D, Champagne

Organic chicken filled with sundried tomato and Ricotta
Potato, asparagus porridge and classic jus

Devaux D Millésimé 2000, Champagne

Roaster pear Napoleon
Caramelized puff pastry with diplomatic cream, vanilla chantilly cylinder
pear textures, sherbet, crisp and relish

Devaux Cuvée Rosé, Champagne

Mignardises
Selection of petit fours

Freshly brewed coffee and tea