*Minimum of 200 guests. Service, tableware and equipment included.
Our menu
Appetizer
Goat cheese and hazelnuts on a bed of two beets, citrus vinaigrette and micro sprouts or
Asparagus and prosciutto, fresh herb ricotta, grilled eggplants, pine nuts and basil
Main course
Beef cheek fondant, raspberry reduction, celery root puree and pan-fried mushrooms or
Veal steak with coriander, mushroom stew with Port, salsify puree and caramelized Brussels sprouts
Side
Polenta-crusted baguettine, multigrain round loaf and butter
Dessert
Hibiscus brownie-pop, salted caramel and Tonka bean mousse or
Chocolate lava cake with red fruit coulis
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