STARTERS: Duck foie gras terrine ‘homemade’ half-cooked Lemon tiramisu with shrimp Tuna tartare with exotic fruits Salad of duck gizzards confit Marinated cup with mozzarella Vegetarian platter MAINS: Duck breast, apricot sauce thyme and spices, vegetable tart Sea bass fillet, olive oil with lemon, vegetable tart Skewer of veal onglet, rosemary sauce, fries Lamb shank, juice with four spices, vegetable tart Butcher’s piece on a skewer, whiskey sauce, fries DESSERTS: Iced nougat on a red fruit coulis Chocolate profiteroles and toasted almonds Frosted pineapple Creme brulee with Bourbon vanilla Frozen secret with strawberry flavored Bergamot, iced cream with mascarpone