This 3-course set dinner menu begins with an amuse bouche of egg in its shell along with raw sea scallops marinated in salmon and mashed avocado with wasabi sauce. The first course is green asparagus tips served with a slow cooked egg topped with black truffle. The second course is turbot fillet from Noirmoutier served two ways - first baked and then as a brandade accompanied by crunchy vegetables, shellfish sauce and ginger. The third course is Provençal braised beef slow cooked for 72 hours served with polenta and cromesquis. The dessert is a biscuit de Gênes with raspberry and lemon. Wines from various French wineries and

1. Amuse Bouche - Espuma egg in his shell
Raw sea scallops, marinated Salmon
mashed avocado, Wasabi sauce
Terroir Picpoul de Pinet - 100% Picpoul
Green asparagus tips in fricassee
slow cooked egg topped
with black truffle
Domaine de Cigalus
Chardonnay, Viognier, Sauvignon Blanc
Turbot fillet from “Noirmoutier”
certified label rouge in two way
First Baked, then served as brandade,
crunchy vegetables, shellfish sauce
and ginger flavor
Chateau La Sauvageonne - Syrah, Grenache
Provençal braised beef slow cooked 72 hours
served with Polenta and cromesquis
Domaine de Cigalus
Merlot, Cabernet Sauvignon, Cabernet Franc,
Syrah, Grenache, Carignan and Caladoc
Biscuit de Gênes
rasberry, lemon
Domaine de Villemajou
Carignan, Syrah, Mourvedre, Grenache
The Clover at Ngoc Thuy Presents
Set-dinner Menu By Chef Sakal Phoeung
And Gerard Bertrand Winery