Veal piccatas with foie gras and bone marrow ravioli. But not before a salad of squab pigeon and prawns with violet mustard.
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Veal fillet with a black olive crust and two-cheese risotto. Prawns and spicy polenta.
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Vanilla marinated scallops with a beetroot emulsion. Followed by rib of veal cooked sous vide.
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A charcuterie extravaganza with pâté, pastry, parfait and pickles; rillette, terrine, chutney and jellies.
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Ossobuco and Tiramisu to Gazpacho Andaluz and Paella.
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A meat feast of veal goulash with Hungarian gnocchi, and tartare of beef.
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Veal escalope, served pink with morel sauce and Pommes Dauphine.
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Stuffed cabbage, glazed. Glazed lentil stew. Turned carrots and baby onions, glazed.
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Blanquette de Veau a l’Ancienne et Riz Pilaf.
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