Mushrooms carpaccio with mesculin greens and truffle dressing

Ravioli with lamb and celery, tomato-basil sauce

Grilled antricote with vegetables raque and mustard demi glass sauce

Sweet wine cooked pear with star anise and basil sorbeit, wine redection sauce

Smoked Trout, Mushroom and Truffle Oil Tartar with Green Lentil Sprouts

Roasted sun-dried tomato paste and Basil and Pine Nut Pesto Risotto with Black Olive Caulis

Pan Seared Sea Bass Fillet on Lemon, Parsley and Garlic French

Green Beans and Walnut, Pomegranate and Coriander Salsa

Semi Frozen Chocolate Chip Espresso Parfait with Chantilly and Caramelized Orange

Marinated grilled vegetables with balsamic dressing

Pennette with tomato sauce

Grilled meatballs and sautéed potato with rice

Fruit cocktail and orange sorbet

Lightly spiced salad of bulgur and atlantic marinated salmon with horseradish and chilli oil dressing

Roasted tomato and tarragon risotto with fresh rocket leaves and olive oil

Herb topped roasted rRed snapper medallion with pesto mashed potato, green asparagus, roasted shallots, shiraz glaze

Rich dark chocolate and hazelnut mousse gratinated strawberries with pistachio sabayon
Cinnamon ice cream and orange confit