French Cuisine: Hors d'Å“vres
- Turkey galantine with pistachio nut, grape and pine nuts on papaya and avocado tartare
- Variety of white and red tuna fish with chervil and mustard sabayon
- Vegetable cake with wild salmon
- Vegetable tureen with morels
- Venison pie and duck tureen on season salads with roquefort sauce
- Warm smoked wild salmon with Impèrial caviar and blinis
- Warm tureen of trout and salmon with a choice of sauces
- Wild duck mousse in Port wine jelly
- Zander tureen on springtime salad
