Menu
wedding dinner
Entrées
Burrata & Heirloom Tomato Tartlet
Delicate puff pastry, basil-infused olive oil, balsamic pearls.
Lobster Bisque with Cognac Cream
Silky and rich, with a touch of tarragon and citrus zest.
Main Course
Seared Mediterranean Seabass
Served with Provençal ratatouille, saffron beurre blanc.
or
Filet de Bœuf Rossini
Perfectly aged tenderloin, foie gras, truffle jus, pommes purée.
or
Wild Mushroom & Truffle Risotto
Creamy Arborio rice, shaved black truffle, Parmigiano-Reggiano.
vegetarian
dessert
Vanilla Bean Mille-Feuille
Layers of crisp pastry, vanilla diplomat cream, fresh berries.
or
Dark Chocolate Fondant with Raspberry Coulis
Decadent and rich, with a molten center.
wine list
Louis Roederer Cristal Brut 2014
Elegant, refined, with notes of citrus and brioche.
Billecart-Salmon Brut Rosé
Delicate, with wild strawberry and rose petal aromas.
champagne
Chablis Grand Cru, Domaine William Fèvre 2020
Crisp and mineral-driven, with hints of green apple.
Sancerre Blanc, Domaine Vacheron 2021
Floral, bright, and refreshing with a clean finish.
white
Château Margaux, Premier Grand Cru 2015
Velvety tannins, dark berries, and subtle spice.
Vosne-Romanée, Domaine de la Romanée-Conti 2017
Silky, complex, with notes of cherry, earth, and truffle.