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Aperitif

Glass of champagne or punch

Selection of amuse-bouche

Selection of Starters for the Table

Imperiale Tartar of Scallops and John Dory

Transparency of Seasonal Vegetables by Alain Passard

Grilled Octopus Salad

Black Angus Beef Carpaccio with Truffles

Oysters

Main Courses for the Table 

Large fish to share in accordance with arrival of the day

Large Beef Tomahawk to Share

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

Cheese Board 

Assortment of Desserts