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