MENU SOLEIL

Amuse-bouche

Abalone salad, yuzu dressing
marinated bitter melon and bell pepper

Chilled capellini
dry-cured ham, fruit tomato, fresh mint

Seared scallops and mussels, cream sauce
chicory, lentil

Grilled Wagyu beef tenderloin, summer truffle sauce
deep-fried gaufrette potatoes

Chef's dessert

Coffee or Tea