
SUGGESTION
Smoked scallop with raifort tartara sauce and papadum
Sea bass and shrimp tartar with cream Fraîche
National Lobster salad, with avocado and parmesan shavings
Red Prawn carpaccio with strawberry and pine nut vinaigrette
Season mushrooms Ravioli, confited celery and truffle with langoustines
Grilled octopus, miso dewlap with somoked aubergine purée and chopped onion
Seasonal mushrooms with squid and Norway lobster