seared sea scallops

cauliflower purée, mushroom & pancetta

beef fillet carpaccio

rocket salad , Parmigiano-Reggiano & truffle dressing

leek & Fourme d`Ambert tart

frisse salad with roasted hazelnut vinaigrette

seared Ahi tuna

sauté bok choi, potatoes, chili & miso dressing

fillet of Black Angus beef

pomme fondant, roast shallots puree & glazed carrots

3 bone rack of lamb

truffle crushed new potatoes, Provençal jus

wild mushroom risotto

with mascarpone & tarragon

all served with seasonal vegetables

sticky toffee sundae

vanilla ice cream & pecan caramel sauce

Valrhona chocolate truffle cake

Chantilly cream & lime confit

pear tarte tatin

Calvados mascarpone