MENU SOLEIL

Amuse-bouche

Salmon and vegetable terrine, horseradish cream sauce
dill, saffron

Roasted quail
lotus root and morel mushroom risotto

Pan-fried blackthroat seaperch, lobster bisque sauce
sauteed young leeks

Grilled Wagyu beef tenderloin, truffle mushroom sauce
pumpkin gratin

Chef's dessert

Coffee or Tea