Amuse Bouche

Terrine of Foie Gras on Gingerbread Biscuit, Mango Chutney and "Monbazillac" Jelly

Grilled Sea Bass, Wheat Pearl Pasta with Vegetable Ratatouille and Mascarpone Cheese, St. Jacob Scallop "Jus" 

Black Truffle Crusted Veal Loin, Potato Puree, Red Onion Confit and Girolle Mushroom Sauce 

Hot Chocolate Fondant with Mint Ice Cream and Cacao Nibs

Coffee & Petit Fours

Sample Gourmet Experience