Starters: Beetroot mousse crumble with red fruits Pike dumpling with crustacean sauce Half-cooked duck foie gras terrine ‘house’ onion confit Sturgeon and smoked salmon platter toast Potato tart with goat cheese and honey *Smoked fish (not knelt) Main Courses: Limousin beef steak mustard sauce Salmon escalope with creamy Provencal Mignon pork medallions mushroom crust and brown juice Guinea fowl breast supreme currant sauce Roast lamb shank thyme sauce lemon zest (+4.00) Desserts: Bourbon vanilla crème brûlée Mango and pineapple crumble Apple tart with vanilla ice cream Chocolate profiteroles Iced nougat red fruit coulis