MENU D Î N E R F E U D ’ A RT I F I C E / D I N N E R A N D F I R E W O R K S D I S P L AY
21 J U I L L E T F
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Salade de poulpe troubadour au citron, tomates, olives et basilic, P r ov e n ç a l e d e f e n o u i l e t a r t i c h a u t s , k e t c h u p d e p o i v r o n s Octopus salad with lemon, tomatoes, olives and basil, Fe n n e l a n d a r t i c h o k e s , s w e e t p e p p e r k e t c h u p
L a v o l a i l l e d e l a C o u r d ’ A r m o i s e, L a c u i s s e a u x m o r i l l e s , l e s u p r ê m e c u i t d a n s l a c r è m e, Cuisine de fèves, asperges et carotte toupie glacée au miel C h i c k e n f r o m t h e “A r m o i s e C o u r t ” , The leg with wild mushrooms, the breast cooked in cream, Broad beans, asparagus and carrot glazed with honey
Clair de lune aux framboises, billes crémeuses pistache Raspberries, pistachio cream marbles
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B E A C H
R E S TAU R A N T
R E S TAU R A N T
1 1 6 €*
1 3 2 €*
P E R S O N N E , 6 0 €
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B O I S S O N S - 1 2
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RENSEIGNEMENTS AUPRÈS DU CONCIERGE / ASK THE CONCIERGE / TEL.:
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D R I N K S
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04 93 06 40 16 -
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