Golden brown baked French Gooseliver on Jona Gold Tatin Pie
Balsamico Caramel

Veal Sweetbread and Parisian Mushroom ‘Vol au Vent’
Mousseline Sauce

Panfried Brittany Scallops on Garden Parsley Coulis
Tomato Confit and Butter Croûtons

---------------------------------------------------------------------------------------------------------------

“Duke of Berkshire” Pork Tenderloin
Merlot and Red Berries Wine Reduction
Caramelised Endives and ‘Ratte’ Potatoes from Le Touquet

Skin roasted Sea Bass on green Asparagus from Nice
‘Crémant d’Alsace’ Creamsauce, crushed ‘Bintje’ Potato

Lamb Crown in Red wine sauce
‘Seasonal vegetables and Gratin Dauphinois

---------------------------------------------------------------------------------------------------------------

Red Fruits Soup with fresh Mint and Bourbon Ice
Almond Crisp

Chilled “Grand Marnier Lapostolle” Soufflé

Decadent Rich Chocolate Tart on Wine Orange Coulis
***