B140 Asparagus à la Flamande
Belgian recipe of green asparagus topped with boiled egg “façon mimosa”, warm butter sauce and parsley

B250 Eggplants roties and gratinées with coppa and mozzarella

B290 Pacific Salad with Norwegian smoked salmon on a home made blinis and with a creamy dill mousse

B340 Fresh Red Tuna Tartare served with plum and ginger

B360 Carpaccio of Red Snapper with lime, ginger, fresh coriander, flower of salt, olive oil and salad

B390 Frutti del mar
Taggliatelles with mussels, clams, shrimp, squid, tomato sauce and anchovies

B440 Feuilleté of American Sea Scallops with cream and spinach

B590 L’Orfeo Style “Raw” Australian Angus Beef Tartare and tomato “chutney” with french fries and mixed oak salads

B230 Crêpe Flambée Calvados Père Magloire with vanilla ice cream, honey and warm apple