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First course:

  • Balsamic roast beet salad with baby arugula and chevre crumble

Second course:

  • Lemongrass scented mussels
  • Toasted cumin seeds
  • House baguette

Third course:

  • Pan-seared cinnamon duck with a red-wine and apple compote and roast carrots
  • Potato galette

Fourth course

  • Spiced whiskey crème brûlée with cinnamon, clove and nutmeg