ENTRÉES
Twice-Cooked Goat Cheese Soufflé with Zucchini
Grilled Garfish Fillet with Celeriac Rémoulade
Duck Galantine with Toasted Baguette, Condiments
MAINS
Wagyu Steak with Carrot Purée, Sauce Périgueux
Crispy Skin Salmon Fillet with Sauce Vierge
Lamb Two Ways: Shoulder & Cutlet with Braised Savoy Cabbage & Lardons
All mains served with roasted potatoes
DESSERTS
Candied Blueberry Crème Brûlée
Paris-Brest with Berry Coulis
Chocolate Marquise with Raspberry Sorbet