- Carpacio of red tuna with Dijon dressing
- Smoked lamb tongue with curly endive and red wine reduction
- Traditional French onion soup with Gruyere croutons
- Mixed fish and fennel veloute
- Fresh salmon and salmon gravalax rillette
- Caramelised shallot and beetroot tartlet
- King scallop with Pernod sauce
- Tomatoes tarte Tatin with crème fraiche sauce
- Cheese filled zucchini flowers with tomato and basil sauce
- Goat cheese soufflé with creamed spinach
- Gressingham duck and pistachio terrine, Balsamic red onion marmalade
- Roast bacon wrapped quail with cherries, Muscat sauce
- Consommé of oysters with foie gras
- Compote of rabbit with cabbage
- Caramelised turnips tart with maple syrup
- Scallop chowder and black pudding
- Open spinach lasagne of lobster with shellfish foam
