Paris

Carpaccio of “Black Angus” Beef with Capers and Virgin Olive Oil (cold – Maximum 100 Guests)

Tomato Gazpacho with Fresh Goat Cheese and Fried Pimiento (cold)

Parmesan Shortbread with Marinated Antipasti Vegetables, Slow-simmered Eggplant with Herbs (cold)

Salmon “Ceviche” and Green Apple Aspic with Wasabi (cold – Maximum 100 Guests)

Asparagus Cream Soup and Crisply King Prawns, Bergamot Marshmallow (cold)

Duck Foie Gras and Roast Cocoa Beans, Sweet Onion and Pepper Preserve (cold)

Smoked Haddock “brandade” with Herbs, Broad Beans In Virgin Olive Oil (cold)

Fresh Melon and Watermelon Medley Chilled with Juicy Tomato Water, Mozzarella and Basil Panini (cold)

“Arroz Amarillo” with Shellfish and Lime, Seaweed Butter Emulsion (hot)

Roast Salmon and Salted Plums, Zucchini with Marjoram

Back of Cod Browned with Sorrel, Fregola Sarda with Seasonal Mushrooms

Pollack Roast with Turmeric, Cucumber Braised with Peppermint

Oven-baked Sea Bream with Dry Wild Fennel, Vegetable “ratatouille” and Polenta with Capers

Fillet of Bass Sautéed with Lemon Balm, Mashed Artichokes with Rose Spices

Thinly-sliced Breast of Duckling Roast with Fresh Green Peppercorns, Rhubarb and Strawberry In Balsamic Vinegar

Devilled Fillet of Beef Roast with Piquant Sauce, Provence-style Tomato

Filleted Breast of Guinea Fowl Browned with Lemon Verbena, Broad Beans and Carrots

Simmered Breast of Veal with Ras-el-hanout Spices and Greek Briami with Nice-style Zucchini (7-day Notice Required To Order)

Stewed Leg of Lamb with Ricotta and Artichoke Ravioli

Raspberry and Orange Blossom Panacotta, Red Fruit Sorbet

Lemon Meringue Tart, Pineapple & Basil Sorbet

Strawberry & Violet Iced Meringue Cake, Whipped Vanilla Cream (7-day Notice Required To Order)

Crunchy Dark Chocolate Finger Biscuit, Pear and Ginger Sorbet

Philadelphia Cheesecake, Red Fruit and Coconut Sorbet

Dark Chocolate and Coffee Dessert, Mocha Meringue Ice Cream with Lime