APPETIZERS

Pan-Roasted Scallops, Broccoli Purée, Pan Fried Quail's Eggs, Crispy Bacon

Smoked Ham Risotto, Pea and Mint Salad with Shaved Black Truffles

Tian of Crab with Marinated Avocado, Confit Tomatoes, Black Olive Tapenade

Watercress Soup, Poached Hen's Egg and Potato Salad

Caesar Salad with Seared Tuna and Fresh Anchovies

ENTRÉES

Poached and Roasted Chicken with herb Gnocchi, Girolles, Sherry Jus

Roasted Fillet of Beef with Truffled Polenta and a Red Pepper Piperade

Lamb Wellington with Minted Potato Purée, Braised Baby Carrots

John Dory and Langoustines with Pink Fir Potatoes, Artichokes and Carrot Purée

Pavé of Salmon with a Warm Salad of Cucumber, Olives, Tomato Butter Sauce

DESSERTS

Passion Fruit Crême Brulée with Bitter Chocolate Sorbet

Valrhona Chocolate and Black Cherry Fondant

Pear Tartin with Anise Ice Cream

Chocolate Soufflé, Mint Ice Cream