salted tapas

Corn flan, chorizo ​​brunoise, burnt onions, bread croutons with olive oil, chives |

Beef Enchiladas with Red Sauce, Balsamic Boston Salad

Mexican Tostada of trout Ceviche with lemon zests, lime and dill

Ateliers et Saveurs Home made BBQ sauce spicy |

Crunchy cheese pastry sheets, roasted dried fruits, rosemary caramel

Crabmeat in remoulade with pomelo juice, avocado pulp, apricot infused with thyme, roasted almonds |

Fresh and smoked salmon rillette, Mujjol caviar, Korean-style marinated daikon |

Caramelized scallop cassolette with mushrooms, Nantais butter sauce with fresh chives, bread tuile |

Tuna cake with gruyere and fresh chive, lemon and dill sour cream, pepper vinaigrette |

Pork meatballs, sweet and sour sauce, mashed potatoes with thyme |

Pâté chinois with duck confit and truffle infused mashed potatoes |

Smoked bread bruschetta, Fresh thyme ricotta, artichoke heart brunoise and seared chorizo, Balsamic caramel, basil leaf |

Bocconcini puff pastry, tomato brunoise, pesto, pine nuts, anchovies and lemon zest |

Veal polpette with gorgonzola, tomato and basil sauce, ricotta, lemon zest |

Chicken breast strips with mushrooms and bacon, creamed thyme infused demi-glace, crostini with olive oil |

Tomatoes, strawberries and avocados gaspacho, slivered and roasted almonds, cayenne pepper and fresh basil, croutons

Quinoa tabbouleh, marinated pepper and onion pickles, fresh herbs, Chermoula sauce |

Shredded duck confit, home made blini pancakes, mushroom persillade and a dill cream sauce |

Pogos of old Cheddar stick, salsa of sun-dried tomatoes with mustard, chopped romaine lettuce, lemon zest

Shredded duck confit, shrimp chips, shiitake and green onions with honey, fresh chives