Assortment of Mediterranean Dips to Share: Hummus, eggplant caviar, black olive tapenade, served with breadsticks and crunchy vegetables.
Langoustine Cream Soup “Bisque Style” with Espelette Pepper: Creamy saffron bisque, langoustine pearls, topped with a cloud of whipped cream and fresh herbs.
Smoked Crunch with Anchovy Mousse and Espelette Pepper: Light anchovy and mascarpone mousse served on smoked bread crisps, fried capers, and Espelette pepper.
Altamaro Seafood Cocktail: Royal prawns gratinated with parmesan and parsley breadcrumbs, grilled red mullet, seared scallops. Served on a bed of citrus-infused fregola sarda.
Passion Fruit Trompe-l’Œil: A tangy pastry creation featuring light passion fruit mousse with a molten center and a crisp shell.
Assorted Mediterranean Dips to Share: Hummus, eggplant caviar, black olive tapenade, served with breadsticks and crunchy vegetables.
Stuffed Mushrooms: Paris mushrooms filled with pine nuts.
Pear with Gorgonzola and Fresh Mint: Pears with Gorgonzola, mascarpone, and fresh mint.
Slow-Cooked Veal Roast with Rich Jus: Tender veal roast (or veal loin) cooked at low temperature, served with a reduced veal jus infused with thyme and rosemary.
Blood Orange Trompe-l’Œil: A hyper-realistic orange creation featuring light orange mousse, Cointreau jelly, and a crisp biscuit.
