Additional hors d’oeuvre options
- Tarts of white and trumpet mushrooms with Delice de Bourgogne
- Prawns marinated in cognac broiled over a scallop quenelle
- Fresh figs garnished with Blue Castello and a toasted walnut
- Roasted sweet peppers with sheep milk cheese and English thyme oil
- Braised duck tarts glazed with port wine
- Chilled butternut squash soup with creme fraiche and salmon caviar
- Roulade of grilled eggplant, prosciutto, roasted red pepper, French feta and Nicoise olives
- Baguette toasts with fresh crab, tarragon, and shallots
- Brochettes of sea scallops and baby heirloom tomatoes sauce pistou
- Belgian Endive with fresh trout, shallots and Italian parsley
- Toasts with Spanish anchovies, Bulgarian feta and local tomatoes
Additional first courses/salads/side dishes
- Butter lettuce salad with poached prawns, Pernod cream and champagne vinaigrette
- Arugula and baby spinach salad with a port wine and black truffle vinaigrette
- Crisp bitter lettuces with roquefort toasts walnuts and a sherry vinaigrette
- Sweet potato croquettes with a creamy apple and curry vinaigrette
- Chilled marinaded oysters and warm herbed mussels served with toasted sourdough and aioli
- Brochette of sea scallops with a brandied vanilla and rose beurre blanc and a fennel creme brûlée
- Ratatouille tower with a tomato and star anise sauce, tapenade and herbs de Provence
- Butternut squash raviolis with pecorino cheese
- Potatoes gratineed with sauteed leeks and cream
- Trio of cold soups
- Lobster consomme
- Sweet pea with Meyer lemon cream
- Tomato and basil
Additional main courses
- Salmon roulade spiked with oil cured olives, anchovies, red wine sauce, parley oil and a warm orzo and red pepper salad
- Pork tenderloin Apicius ( a cooked honey and roman spice glaze) served with a walnut, apple, and ginger bread pudding
- Roasted chicken breast with a paprika tomato and sour cream sauce served with creamy mashed potatoes, and oven roasted carrots
- Slow roasted brisket with caramelized onions and Madiera, braised greens with bacon, and gratin potatoes
- House made cassoulet with garlic sausages, roasted Cornish game hens, and a radicchio salad
- Roasted baby lamb chops with a potato and chive croquettes and a ragout of truffled wild mushrooms
- Sundried tomato risotto with a fennel sweet onion and asiago compote and a fresh Italian parsley salad
- Escolar roasted with Meyer lemon , green peppercorns and toasted coriander served with a cauliflower panna cotta, and oven roasted tomatoes
- Chicken breast galantine with pancetta and wild mushrooms
- Filet of beef with morels and a caramelized onion tart