Ile flottante of smoked duck breast on a Jerusalem artichoke velouté.
Gratin of King prawn tails with leeks, shellfish emulsion.
Crab meat ravioli with parsnip, aromatic saffron sauce.
Dumplings of stuffed guinea-fowl with turnips, cream of mushroom.
Brioche with fresh goat's cheese (Maison Bordas-Moreau), chive sour cream.
Fine tart of duck foie gras pan-fried with endives, Banyuls caramel (€3.50 extra).
Roasted loin of Angus beef hanger steak, chicory root sauce.
Venison cottage pie with celeriac mousseline, cream of chanterelles.
Pan-fried veal liver with morello cherries, Bigarade-style bitter sauce.
Cuts of cockerel, pumpkin chutney with smoked bacon.
Crispy tails of Dublin bay prawns with Chinese cabbage, honey and cumin vinaigrette.
Tian of cod and polenta with guacamole, grapefruit-chorizo sauce.
Scallops with cauliflower, beetroot coulis and smoked fish eggs (€4 extra).
Selection of cheeses, carefully chosen by us, served with a green salad
Chestnut and clementine financier cake, light pumpkin cream.
Pear-praline charlotte with cocoa nibs.
Rolled biscuit with kiwi and passion fruit, candied pineapple nage.
Moist chocolate sponge with amarena cherries, gingerbread ice cream.
Apple tatin with quince jam, almond milk crème brûlée.
Gourmet dessert collection...(€3 extra)