Easter Champagne Brunch

APPETIZERS

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Vichyssoise
Scottish salmon gravlax on wafer, crème fraiche and salmon caviar
Shrimp Kataifi with baby frisée and ginger dressing
Spicy ahi tuna tartar, sesame dressing
Prosciutto di Parma and mango
Prime beef filet steak tartar, quail eggs crisp potato
Red beet Carpaccio , feta pistachio and raspberry
Tomato terrine with Burrata, arugula and basil oil
Le Vallauris Caesar salad with aged parmesan reggiano

ENTRÉES

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Traditional eggs Benedict (organic) with prosciutto or smoked salmon
Charred beef filet with balsamic reduction braised carrot and herbs mashed potato
Seared lamb loin with pesto crust over flageolet
Roasted stuffed duck breast with Medjol dates with couscous and orange mint reduction
Grilled Scottish salmon honey lemon green pepper corn olive oil over vegetable medley
Pan seared New Zealand grouper on eggplant purée, tomato shallot, Banyuls vinegar sauce vierge
Grilled vegetable terrine, lemon confit quinoa with asparagus and tomato coulis

DESSERTS

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Trio of homemade sorbet
Tahitian vanilla and lemon crème brulée
Orange and carrot layer cheese cake
Chocolate terrine with berries and pistachio sauce
Fresh mixed berries