First Course: Scallops and Exotic Fruits Napoleon
Second Course: Escargot Tart - Escargot Cromesquis
with Garlic, Watercress, Potatoes, Chicken Veloute
Third Course: Turbot Filet
with Beets, Mascarpone, Lemon
Fourth Course: Chilled Pear Soup, Timut Pepper Shoot
Fifth Course: Buffalo Tenderloin
Crispy Truffle Dumpling, Leek Fondue, Truffle Cream
Sixth Course: choice of three imported French cheeses
Seventh Course: choice of dessert
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