THE PRELUDE RESTAURANT
TO START WITH

Amuse Bouche

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Grilled Crotin de Chavignol Goats Cheese,
Sweet Red Onion Puree and Walnut Dressing

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Seared Scallops with Cauliflower Risotto
and Lemon Puree 

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Ravioli of Cornfed Chicken and Wild Mushrooms,
Poultry Jus

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Cured Wild organic Salmon, Celeriac Remoulade,
Caviar and Quail Egg 

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 Ballontine of Foie Gras, Salad of Fine Beans
and Truffle Dressing

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Sorbet