Marinated salmon with beetroot mousse.
Prawn and grapefruit cocktail with sauce.
« Rouennaise » style duck pâté.
Veal's head in vinegar sauce.
Roasted Codfish with paprika sauce.
Duck fillet with honey sauce and red cabbage compote.
Entrecôte à la plancha, Neufchatel cheese butter crouton.
Veal medallion in cider sauce.
Poached Skate fish in sorrel cream.
Cheese board or Cottage cheese with creme fraiche.
Ice-cold nougat with Benedictine-liqueur.
Pear and Neufchatel cheese tart.
(please order at thebeginning of the meal).
Pear cake with raspberry sauce.
Chocolate cake with melty heart.