Cocktail
Warm Buckwheat Blinis with Beluga Caviar, Sour Cream and Chives
Freshly Shucked Pacific Oysters, Ossetra Caviar and Rice Wine Vinaigrette
Moët et Chandon Brut Imperial N.V.

Dinner

Vichyssoise
Chilled Leek and Potato Soup, Ossetra Caviar, Basil Sorbet
Veuve Clicquot Ponsardin ‘Yellow Label’ N.V.

Spanish Lobster
Salad of Warm Spanish Lobster, Fennel, Dill Blanc Manger
with Pacific Chum Keta Salmon Roe and Gazpacho Dressing
Veuve Clicquot Ponsardin ‘Yellow Label’ N.V.

Duck Egg
Soft-Boiled Duck Egg with Ossetra Caviar, Champagne Sauce
Moët et Chandon ‘Rosé’ N.V.

Yabby
Light Potato Gnocchi, Poached Yabbies Tails,
Green Asparagus Velouté and Golden Trout Roe
Moët et Chandon ‘Rosé’ N.V.

Sorbet
Ginger Granite with Veuve Clicquot Reserve ‘Rosé’

Tasmanian Ocean Trout
Slow Cooked Fillet of Ocean Trout with “Rainbow” of Caviars
Veuve Clicquot ‘La Grande Dame’ 1996

The Soufflé
Warm Quark and Vanilla Bean Soufflé, Fresh Berries,
Clear Strawberry Mint Soup and Yoghurt Sorbet
Moët et Chandon Brut Cuvée ‘Dom Pérignon’ 1996

The Legian Blend Coffee or Selection of teas
Mignardises

The Legian Cigar
Maccalan 18 Years

IDR 1,500,000 Nett / Person


[ Order Online] or call The Legian F&B Coordinator, Mr. Dinno Lokollo,
at ++62-(0)361- 730 622 (ext 768) or [ email ]