"The Evergreens of Chef Marc; Starters"
*Champignons a la Madeleine: Mushroom stuffed by secret recipe of my aunt Madeleine, Chablis Wine Sauce and Black Truffle Puree/Capuchino of Truffel: 700
*Lobster Cocktail: meat of 1/2 Canadian Lobster: with Chefs Herbs Dressing, Mango, Tomato, and Apple: 1,075
*Lobster Bisque Soup: with his Meat Gamitures and perfumed with Cognac Remy-Martin at your Table: 680
*Black Truffle / Mushroom Soup : 680
*Hokkaido King Seallops of Wild caught: pan fried, Pumpkin Sauce and Black Truffle Paste: 700
*Tartar of Salmon: Herbs, salad and Chef's dressing: 550
*Smoked Duck and Carpasccio of Duck Liver with Chutnev: of Passion Fruits, Red Onion dricd Apricots in salad: 700
"The Surprises Menu"
A Creative Startercomposed by chef Marc
**A Main Dish with Seasonal Vegetables and Garnitures
**Sweet Surprise Dessert or Cheese Creation &.&.&.
Price: 1,945 Net incl Welcome plate of Appetizers and Bonbons
"New Creation of the Chef"
Trilogy of Canadian Main Lobster:
- Bisque Capuchino
- Lobster Cocktail with herbal Sauce
- Pan Fried with Thai garlic and Ginger
"Unique and Specialty of the House"
Ironed Beef Tenderloin: Black Angus Beef Ironed with Herbs crust at your table,his Garnitures Tomato - Thyme suace: 1,580
*Medaillons of Lamb - Tenderloin: Mustard Sauce of Chef Marc's creation of Papaya Seeds, his Garnitures: 1,100
*Rabbit Stew "Grand Mother’s Pot-
* Angus Beef Tartar "Prepared at your Table", Salad, Home made Mayonnaise, Belgian Potato Frites or Toast: 1,100
* Flamed with Cognac: 1,350 *with Black Truffle paste: 1,350
"Fish /Lobster Dishes"
*Andaman Turbot: pan fried and served with Wok stew of Vegetable, Moringa - puree and Chef's Signature Sauce: 850
*Duo of Canadian Lobster - meat and Turbot: with Seasonal Garnitures and Chef's Sauce: 1,050
*Tasmanian Salmon: slowly pan fried and served with Balsamico di Modena-butter sauce with Corn: 850
*Filet of Duck Breast: Apple Cider sauce with Green Peppercorns of own Garden, Carpazzio of Duck Liver, and his Garnitures: 900
Net Prices, including all taxes!!
’The Desserts a la Carte"
*Choice of our Cheese Wagon, about 14 different Cheeses and the Chef’s Fruits Chutney and garnitures
* "La Dame Blanche/White Lady":Chef’s Vanilla Ice Cream with Belgian Dark, warm Chocolate Sauce: 450
* Sabaglione perfumed with liquor Passion Fruit and Vanilla Ice cream, Prepared on your Table : 500
*Warm Brussels Waffle, with Mango and Ice Cream, warm, Belgian Chocolate Sauce: 500
* Passion Fruits Sorbets, Cake and Fruits: 180,-
*Gingerbread baked in the oven with Cheese and Green Apple, "Perfect Marriage of Sweet, Salt and Sour": 450
*Pan Cake, stuffed with Fresh Fruits Stew, Vanilla Ice cream, flamed at the table with Grand-
*Biscuit Glacee of Speculoos: a slice of Home Made Ice Cream-