Summer Cocktail Dinners

Hot or cold appetizers :

• Spring pea soup, red mullet.
• Scallop Carpaccio, grapefruit and ginger, spring onions and combava peel.
• Tomato, burrata, basil and balsamic, and AOC olive oil from Nice.
• Scallop, chives and red onion, olive oil, hot lemon.
• King prawn spring roll, mint and mango, Thai barbecue sauce.

Cold spoons :

• Salmon tartar with mint and mustard seed, AOC olive oil from Nice.
• Fried asparagus and parmesan cheese with olive and truffle oil.
• Thai style marinated tenderloin beef, shiso and wild grass.
• Crab rillette with Espelette pepper.

Hot and cold sandwiches :

• Mini lamb kebab, cherry tomatoes and red onions with mint and garlic sauce.
• Mini beef hamburger, comté cheese, sucrine and red onions with barbecue sauce.
• Mini Swedish bread with smoked salmon and fresh Isigny cream with chives.

Skewers:

• Hot yakitory chicken skewers.
• Foie gras skewers and cotton candy.
• Pork pluma skewers.

Frying:

• King prawn tempura.
• Chicken curry samossa.
• Vegetable spring rolls.

Desserts :

• Speculos and strawberry tiramisu.
• Orange flavoured chocolate mousse.
• Fruit minestrone.
• Lemon meringue pie.
• Apricot crumble.
• Vanilla and raspberry éclair with crispy meringue.