Anti-Pasta of Char Grilled Vegetables,
Serrano Ham and Citrus Fruit Salad

Warm Salad of Wild Mushrooms
with Fried Polenta and Balsamic Dressing

Smoked Loin of Highland Venison
with Ginger and Citrus Salad

Trio of Salmons
with a Warm Potato, Truffle and Dill Salad

Bugundian Ham Terrine
with Braised Leek Vinaigrette and Roquette Salad

Warm Roquefort and Pear Tartlet
with Walnut Salad

Grilled Polenta with Tapenade and Goats Cheese
on a Bed of Roquette Leaves

Duck Confit
with Potato Mille Feuille and Hazelnut Salad

Salad of Foie Gras
with Pink Grapefruit and Apple Salad

Pan-Fried Scallops and Dublin Bay Prawns
with Wilted Spinach and Lobster Cream

Fillet of Brill en Papillote
with Courgettes, Fennel, and Truffle Oil

Grilled Medallions of Monkfish
with Squid Risotto and Parmesan Flakes

Roast Stuffed Quail
with Grapes and Sauternes

Pan-Fried Fillet of Monkfish
with Mussels and Saffron Cream

Black Tagliatelle with Scallops and Monkfish
and Steamed Vegetables

Fillet of Salmon Mille Feuille
with Asparagus and Sorrel

Char-Grilled Fillet of Turbot
with Lime Butter and Mussels

Mixed Seafood Ragout
with Rouille and Gruyere Croutons

Roast Medallions of Lamb
on a Potato and Truffle Galette with Thyme and Red Wine Sauce

Supreme of Guinea Fowl
with Sun Dried Tomatoes, Chorizo and Saffron Risotto

Pan-Fried Fillet of Beef
with Marrow, Juniper and Thyme on a Bed of Polenta

Roast Breast and Braised Leg of Gressingham Duck
with Asturian Beans and Cabbage

Pan-Fried Loin of Highland Venison
on a Bed of Braised Vegetables, Lettuce, and Puy Lentils

Hot Ballotine of Barbary Duck
with Pigeon, Pistachio, and Truffle

Roast Breast of Guinea Fowl
on a Bed of Lardons, Lentils, and Baby Onions

Almond Tulip filled with Chocolate Mousse
and Red Berries Macerated in Grand Marnier

Bitter Chocolate Marquise
with Cloudberry and Lakka Sauce

Coeur de Creme
with Red Berry and Beaujolais Compote

Bitter Chocolate Mousse with Nougat Leaves
Apricot Coulis and Pistachio Ice Cream

Hot Green Figs with Pomerol and Praline
with Vanilla Ice Cream

Summer Pudding with Beaujolais
and Creme Fraiche

Iced Lemon Souffle
with Chocolate Langues du Chat

Cointreau and Orange Creme Brulee
With Florentine Biscuits