Terrine of venison, duck and prunes with green peppercorns and spiced pear chutney.
Risotto of squid ink, with red mullet and a Parsley sauce.
Seared scallops with artichoke and Jamon puree
Braised pork belly, slow cooked cheek with prunes and oloroso, jamon croquettas. Wild mushroom ragout, spiced apple gel.
Fillet of Sea Bream with Palourdes clams and salmon caviar, Provencal tomato sauce and lemon oil.
Breast of guinea fowl, spring vegetables, herb gnocci and truffle pesto.
Roast canon of lamb, celeriac puree, port glazed chicory and parisienne potato.
Soup of strawberries with champagne and vanilla.
Sicilian lemon posset, blueberry compote, beignet.
Poached peach, raspberry trifle.
Chocolate Nemesis, cherries in Kirsch, chocolate cake and 100s and 1000s.