1. Canapés
Spicy Pork San Choy Bow
Mussels Gratin with Garlic Butter
Stuffed Squids with Pequillo Peppers
Calamari
Duck Rillettes with Cherry
Oyster with Frozen Sorrel
Queen Scallops with Seaweed butter
Fresh Horseradish Cheese with Beetroot
Pickled Cockles & Clams with Caviar
Squid Rice Crackers
Asparagus with Green pulse Relish
Cheese Gougères with Onions Soubise
Tempura Prawns
Ham Croquettes
Sphères
Ham croquets
Confit chicken wings with blue cheese
Wild boar scotch egg
Peanut pancakes
Foie gras Cromesquis
Caviar baked potatoes with Crème Fraîche

2. Starters
Cured fillet of Mackerel, compressed Cucumber & Apple salad, Dill & Oyster emulsion
Jellied Eels on Toast
Hot & Cold Oysters
Lobster tail, smoked red Pepper sweet & sour, Babarjuanes
Crab and Green Mango salad, Red Chilli and Coriander
Langoustine “Cocktail”, Burnt tomato Ketchup
Mackerel & Scallop mi-cuit with Strawberry & Watermelon
Spider Crab with tomato fondue & Bisque
Toasted pumpkin seed soup with King Crab & Sea herbs
Kingfish Sashimi, coriander cream and crisp Shallots
Mackerel Tartare, Black Radish & Caviar Buttermilk
Squid “à la Bolognaise”
Slow cooked Lamb belly Carpaccio, flavoured with Rose petal, Marsala and preserved Lemon
Beef short rib Ravioli, Savoy Cabbage Purée
Cantaloupe Melon in Sweet Wine, Patanegra Ham & Brown Shrimp
Pressing of Game Bird rillettes studded with Pistachio & Winter Truffle
Chicken Liver parfait, Cray fish cream & Madeira jelly
Chargrilled Calcott Onions, Lardo and Goat cheese
Tête de Cochon, Pumpkin Purée & Toasted grains
Cassoulet of Haricots Blancs, Chorizo & Red Pepper
Pan-fried Lamb sweetbreads in Mustard sauce, Sweet corn fricassee
Ballotin of Foie Gras, Pineapple salad
Foie Gras Poached and Grilled, salad of Fresh Gooseberries, Cauliflower Couscous
Foie Gras au Torchon “fait maison”
Roasted Foie Gras, Port Glazed Figs, Jus rôti
Quail “drumstick”, celeriac remoulade, Black Truffle vinaigrette
Salt baked Carrots, Medjool Dates, Salted Grapes & Almond Milk
Ravioli of Wild Lime and Spring onion in Coconut milk
Poached white Leek in Herb Nage, Liquorice Pear & Pomegranate
Blue Cheese Royal, Sunflower seed velouté & Caramelised Walnuts
Green & White Asparagus with Brown Butter Hollandaise

3. Mains
Fillet of Salmon poached in Asian Masterstock, Cauliflower, crispy pork
Fillet of Black Bream with Fricassé of Girolle Mushrooms & blood Peach
Confit of Salmon in Vanilla Oil, Asparagus poached in Salted butter, Artichokes & Vanilla
Mayonnaise
Filet de Rouget à la Provençale
Roasted Pavé of Halibut, Celeriac & Truffle purée, Winter Chanterelles
Classic Fish Bouillabaisse with Rouille & Gruyère Cheese
Moules Marinières
Poached Turbot in Mussel & Lemongrass Broth, Samphire & Trompettes de la mort
Fillet of Dover Sole roasted on the bone, Blood orange & Fennel salad, Peanut Sauce
Poached Cod fillet, Chestnut mushroom purée & Sauce mousseline
Seared Monkfish tail, Leek embers, Baby leeks, Steamed baby yellow potatoes & Feta
Seabass marinated in Balsamic with Asparagus
Côte de Veau, grilled Grelots onions, Onion & White Miso Purée, Bonito Jus
Beef featherblade, Swiss Chard, Mushroom Ketchup, Roasted Bone Marrow and Bordelaise Sauce
Slow cooked Pork Neck Fillet, Aubergine & Peanut Caviar, Pommes Boulangères
Poulet de Bresse (Oven Roast Crown and Confit Leg), Baby Vegetables & Albufara sauce
Anjou Squab Pigeon, Caramelised Mango purée, Wild mushroom toast
Roasted Veal Sweetbreads, Confit Tomatoes, Gremolatta Italian leaves salad
Aged Rib of Beef, Crisp tomato Press, Red onions & Sorrel Juice
Confit Leg & pan-fried Loin of Wild Rabbit, Roasted cauliflower, Spinach Pasta
Herb crusted Cannon of Lamb, Garden Peas, Medjool Dates & Young Vegetables
Black Leg Chicken, Haricots Blanc Cassoulet, Peanut sauce
Assiette of Rabbit, Chorizo oil, peas & Mussels
Blanquette de Porc, Chervil Roots, Chervil oil, Sweetcorn & Celeriac
Beef Tartare
Magret de Canard, Savoy Cabbage, Roasted Pears & Young Vegetables
Assiette of Suckling Pig, Carrot & Orange salad, Carrot purée & jus roti
Pig’s Trotter, Ham hock & Smoked Eel, Ratte purée
Pheasant Pithivier, Ratatouille sauce
Roast loin of Venison, Roots and Fruits, Mulled wine & sauce grand Veneur
Macaroni & Black Truffle Gratin
Wild mushroom Tart fine
Baby Artichokes Barrigoule
Petit farçi à la Provençale
Green Cannelloni, tender Stem Broccoli & aged Parmesan
"Faggots" with salted San Marzano tomatoes and Ragoût sauce
Winter truffle gnocchi with Swiss Chard

4. Desserts
Fresh Raspberries, Sablé biscuit & Vanilla cream
Strawberry Macaron, Vanilla cream & Strawberry Sorbet
Blueberry “Baked Alaska”
Strawberry Gratin with Oat Biscuits
Pine nut mousse, Croquant, Espuma (Texture of Pine)
Blood orange Parfait, Burn white Chocolate fool
Thai Basil Pannacotta, Szechuan strawberry Salad
Assiette of Vanilla & Mango
Slow Roasted Pineapple in Molasse, yoghurt sorbet
Matcha Green Tea Parfait with Pink Grapefruit & Ginger Macarons
Banana baked with Wild Lime, Alpaco Valrhona Chocolate, Peanut Butter Ice-cream
Caramelised white Peach with Pistachio Frangipane & Cassis
Blood Orange & Almond Polenta Cake
Lemon meringue pie “modern”
Papaya & Olive oil Millefeuille
Textures of Apple
Citrus raviolis, tropical fruit and lemongrass
Tart Tatin
Tarte au citron
Black fig Tart fine, Goat’s cheese ice cream & Walnut brittle
Malted Vanilla Ice-cream, salted butter Caramel, Chocolate Soil
Caramel Ice-cream “Cloud” Crème Anglaise
Dark Chocolate Délice, Hazelnut Brittle, Hazelnut Sponge
Chocolate croquant with Milk ice-cream
Milk Chocolate “Crunchy Bar”
Dark Chocolate “Hedgehog”, Banyuls
Caramel poached Pear, Pain perdu & Cinnamon ice-cream
Tiramisu
Almond cigars with honey whipped cream
Banana and Rum pie
Soufflés
Toasted rice with Pineapple Sorbet
White bean with Prune Ice-cream
Passion Fruit
Blueberry with bitter Chocolate Sorbet