Starters
Citrus cured salmon with medley of fine diced provincial vegetables, Caviar - sour cream dressing
Tortellini ‘turf and surf ‘with roasted duck, on ragout of prawns and tender vegetables
Confit of rabbit in jelly with oven dried tomatoes and tarragon, artichokes a la grecque and fine herb sauce

Main Dishes
Sea bass with oyster emulsion, green asparagus and shitake mushrooms with deep fried beetroot
Seared red snapper with fork mashed potatoes and black olives, fennel and confit of cherry tomatoes, Saffron Jus
Braised  knuckle of lamp, eggplant caviar and ragout of white beans, pearl onion and bacon

Desserts
Apple tart upside down with cinnamon Ice cream and raspberry coulis
.3 way chocolate, chocolate fondant cake, chocolate mousse and chocolate ice cream
Chestnut nougat parfait with vodka marinated Persimons and chocolate tuille