FLEUR DE VIGNE

Assorted bread and homemade sauce

Appetizer (marinated shredded green papaya, venison and nut pate, vegetable and cheese petit cup)

Lobster and seasonal vegetable salad with red sauce

Cheese and ham platter

Marseille-style bouillabaisse (using pastis)

Sautéed foie gras with noble rot wine sauce (made with Bordeaux Grand Vin)

Port wine flavored oysters (made with port wine)

Rum-flavored lobster (made with rum)

A4 domestic Wagyu beef steak & chef's special sauce (made with Burgundy red wine)

Four kinds of desserts (made with white rum)

Blue Mountain Coffee or Ahmad Tea