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EVENING MENU
STARTER Panfried scallop with cauliflower and koncentrate of Norwegian lobster Côtes du Rhône blanc 2010, Château Gigognan
SIDE DISH White asparagus with mustard, yolk and tartar of veal Domaine du Petit Côteaux 2007, demi-sec, Voyvray
MAINCOURSE Free range pork with grilled green asparagus and celery Bourgogne Pinot Noir 2010, Jean Fournier
CHEESE Selection of Scandinavian cheese Sherry cream Valdivia
DESSERT Rhubarb with white chocolate and cardamom Côteaux du Layon, Domaine des Sablonnettes, Loire
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