Selection of 4 canapés, 1 hour of open bar (Classic Selection) for the cocktail, 3-course menu,
coffee, tea and herbal tea, half bottle of house wine during the dinner.

APPETIZER

◊ Tomato risotto, basil oil, Burrata
◊ Seared scallops (2), creamy polenta, mullet caviar, micro greens (+5)
◊ Ricotta gnocchi, sage, artichoke, smoked onion cream
◊ Duck Shepherd’s pie, potatoes, truffle celery root
◊ Assorted tomatoes, avocado, buffalo mozzarella, lemon zest, Green Goddess dressing
◊ Torchon style foie-gras from Rougié farm, red wine onion confit, apple jelly, truffle paste,
homemade brioche (+5)

MAIN DISH
◊ Salmon wellington, spinach, leeks, cream cheese, sautéed mushrooms and new potatoes,
sorrel white butter
◊ Oyster mushroom and truffle Gemelli, parmesan cheese shavings, arugula micro greens
◊ Sea bream, eggplant and tomato cannelloni, zucchini basil salad
◊ Besnier farm guinea fowl breast, Brussels sprouts, polenta with olives, fresh thyme juice
◊ Slow cooked beluga lentils, grilled squash, braised fennel, spicy coco yogurt with
lemon zest
◊ Roasted beef fillet, aged cheddar potato gratin, Cipollini onions, green beans with butter,
red wine reduction sauce (+6)
◊ Herb roasted rack of lamb, celery root mousseline, broccoli, olive flavored lamb juice (+6)

DESSERT
◊ Mandarine Impériale infused baba, citrus, vanilla chantilly
◊ Intense chocolate, soft caramel, chocolate chantilly, Fleur de sel
◊ Pavlova, French meringue, smooth vanilla cream, seasonal fruits, lemon sauce

**Ask the hotel for our detailed wedding packages. Menus and price may vary.**