Flaked Devon crab with melon and fresh almonds, served with a marinated prawn
Terrine of foie gras with lightly peppered rabbit fillets and glazed with a Sauternes wine jelly, salad of Chinese cabbage leaves and a violet mustard flavoured brioche toast
Pan fried scallop and octopus slices with coriander, served on a bed of celery puree, coconut emulsion and tamarind sauce
Roasted Challandais duck with a lemon and thyme jus, potato and garlic mousseline
Roasted loin of lamb stuffed with aubergine confit and grilled pine kernels, "gâteau" of moussaka and a light saffron flavoured jus
Shortbread biscuit with an apricot mousse and redcurrants, rosemary scented apricot sorbet
Warm raspberry soufflé
