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Aperitif

Glass of champagne or punch

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Selection of amuse-bouche

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Selection of Starters for the Table

Imperiale Tartar of Scallops and John Dory

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Transparency of Seasonal Vegetables by Alain Passard

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Grilled Octopus Salad

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Black Angus Beef Carpaccio with Truffles

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Oysters

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Main Courses for the Table 

Large fish to share in accordance with arrival of the day

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Large Beef Tomahawk to Share

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Sauteed Vegetables, Truffle Mashed Potatoes, Pan-fried Mushrooms, Fresh Cut French fries

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Cheese Board 

Assortment of Desserts