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.


 



 

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Sales price $200.00
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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.