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Valentine’s Day Menu

Amuse Bouche

Scallop Medallions
rossini-Style in a Jerusalem Artichoke Cocoon

The Turbot Fish,
on a bed of wild mushrooms, accompanied by a butternut rose, and a langoustine head bisque with aged Cognac

Heart of Veal Loin,
macaire Potato and Crunchy Salsify with Truffle, Truffled Veal Jus

Pre-dessert

The Love Apple in Trompe-l’œil