A menu in celebration of a job well done
Kermit Lynch joins the Légion d'Honneur

Oysters on the half shell with mignonette

Tuna tartare with shallot & blood orange oil
on belgian endive

Warm brandade toast

Olives & toasted almonds

Celery root remoulade

Pickled beets with Piment d’Espelette

Fra’ Mani salumi

Pain e’pis

Lamb ragout with tomato, black olives & fried rosemary;
with soft polenta & garden lettuces vinaigrette

Cheeses, fruit & petite sweets