Choice of Starter
Marbled duck foie gras in a mulled wine jus, spiced poached pears and toasted brioche
Scallops, onions with turmeric, white radishes, carrots and a hint of liquorice
Snails cooked with fregola sarda, watercress shoots and bordelaise sauce
Plain cooked crab, cream of grapefruit, avocado and lightly peppered pomelo seeds
Choice of Main Course
Fillet of sea bass, celery and shellfish risotto, shrimp cream and Arënkha pearls,Rump of veal in a walnut crust, Royan ravioli, black radishes, Chinese artichokes and raisins,Pan-fried fillet of beef and foie gras, gnocchi, eryngii mushrooms and red wine sauce
Bigarade duckling in orange sauce, creamy rustic polenta and braised turnips
Choice of Dessert
Mango, coconut and passion fruit Opéra cake with cubed mango
Creamy chocolate crisp with two lemons, lemon and almond marmalade
Bostock brioche, roasted pineapple and exotic sorbet
Baked Alaska and citrus pear coulis
Vegetarian Options Pressed quinoa and tofu terrine
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