DINNERS

  • With Moet

    Salad

    Mixed lettuce salad with duck scallops in red wine, goat cheese and sesame truffles, candied figs, caramelized walnut and balsamic reduction.

    Appetizer

    Clam chowder with fine herbs grissini and Parmesan cheese.

    Main course

    Beef fillet in béarnaise sauce and blue cheese quenelle, accompanied with a quiche Lorraine and roasted Brussels sprouts, with a touch of peppers and bacon.

    Dessert

    Chocolate fondant in Kahlúa sauce and vanilla ice cream.

     

     

    In Room Dinner

    Salad

    Mixed lettuce salad with duck scallops in red wine, goat cheese and sesame truffles, candied figs, caramelized walnut and balsamic reduction.

    Appetizer

    Clam chowder with fine herbs grissini and Parmesan cheese.

    Main course

    Beef fillet in béarnaise sauce and blue cheese quenelle, accompanied with a quiche Lorraine and roasted Brussels sprouts, with a touch of peppers and bacon.

    Dessert

    Chocolate fondant in Kahlúa sauce and vanilla ice cream.

     

     

    In Room with Decoration

    Salad

    Mixed lettuce salad with duck scallops in red wine, goat cheese and sesame truffles, candied figs, caramelized walnut and balsamic reduction.

    Appetizer

    Clam chowder with fine herbs grissini and Parmesan cheese.

    Main course

    Beef fillet in béarnaise sauce and blue cheese quenelle, accompanied with a quiche Lorraine and roasted Brussels sprouts, with a touch of peppers and bacon.

    Dessert

    Chocolate fondant in Kahlúa sauce and vanilla ice cream.