Roasted Red Pepper and Tomato Soup
Antipasti Board To Share
Salmon, Sole Terrine served with a mixed leaf salad and sauce Gribiche
Confit of Duck Leg, Sweet Sour Carrots and Peppers with a Soy, Ginger, and Corriander Dressing

Sorbet
Pink Grapefruit and Orange

Rib-eye Steak served with Hunters Sauce with Dauphinoise Potatoes and Fresh Vegetables
Pan-Fried Red Snapper Fillets, Sauteed Leeks, Chorizo in a Saffron and Mussel Sauce
Free Range Chicken Breast, Foie Gras, Pink Peppercorn Sauce, served with Fresh Vegetables and Fondant Potatoes
Spinach and Mushroom Pancakes, Goats Cheese, Thyme sauce and Fresh vegetables