FIRST COURSE
Fresh Tuna tartare with Ginger
Tartare de Thon Frais au Gingebre

Confit Tomato Tart
with Lavender Scented Juice
Tarte de la Tomate Confite, Jus Parfume a la Lavande

Broiled Scallops and Caviar Salad
Salade Tiede de Coquilles Saint Jacques au Caviar

Mixed Salad with Tomato, Green Beans
and Asparagus, SPA Dressing
Salade Melangee et Tomates, Haricots Verts,
Asperges, Vinaigrette Legere

Sherbert
Sorbet Granite

MAIN COURSE
Broccoli and White Asparagus Soufle with
Sundried Tomatoes
Souffle chaud de Broccoli et Asperges aux Tomato
Seehees

Wild Mushroom and
Artichoke Fricassee
Fricassee de Chamignons des Bois et Artichauts

Spring Vegetables in Light Broth
with Fresh Herbs
Fricassee de Petits Legumes aux
Herbes du Jardin

Provimi Veal Tenderloin with Carrots
and Braised Belgian Endives
Filet de Veau Poele aux Carottes et Endives Braisees

DESSERT
Light Grand Marnier Souffle
Souffle Chaud au Grand Marnier

Selection of Sherberts and Fresh Fruit
in a Crispy Basket
Assortiment de Sorbets en Tulipe