Crostini of Foie Gras

Alain Thienot 1996, Blancs de Blancs Brut

Champagne Thienot 1999, Grande Cuvee

Champagne Deutz, Brut


A Beetroot & Carrot Rosti with Smoked Salmon and Oscietre Caviar

Frangy 2016, Rousette de Savoie


Open Ravioli with Scallops, Lobster Tail and Prawns, Sauce Vin Blancs and Gruyere

Touraine Chenonceau 2016, Domaine du Vaux Saint Georges


Barbecued Prime Rib of Beef with Sauce Choron

Roasted Chunky Wedges

Warn Salad of Assorted Mushrooms

Hermitage La Chapelle 1996, Paul Jaboulet Aine


Blue Cheese Souffle

Vito Curatolo Arini, Marsala Superiore Secco, 5 Anni


White chocolate and Honeycomb Mousse coated with Dark Chocolate Fondant and served with Balsamic marinated Strawberries

Antic Consolation, Rivesaltes Ambre 1985