Menu III
Crab stirred with dill-lime mayonnaise, laid with avocado cream & pickled tomatoes,
capers, cress, grape & cucumber in white balsamic vinegar
Carpaccio of scallop served with Rossini Black Label Caviar,
apple, raw Jerusalem artichoke & beurre blanc flavored with apple
Slices of beef tenderloin served with haricots verts, truffle purée, red wine sauce & béarnaise
Ice bomb
Flame in ancient Caribbean rum
served with chocolate, vanilla ice cream, mango/passion fruit coulis & meringue