Chef’s Recommendations

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House smoked Scottish salmon with traditional garnishes
Baby tomato salad with goat cheese and rich balsamic vinegar
Escargots – oven roasted snails in garlic butter (6 pieces)
Salmon cooked at l’ unilateral on a bed of saffron seafood riso
Dover sole served with potatoes, brown butter, capers and beetroot
Pork knuckle with Sauerkraut and parsley potatoes
Fresh berry mille feuille with Bourbon vanilla cream
Tenderloin – Grilled Wagyu A5 steak
House marinated salmon tartare with avocado and egg salad
Duck breast from France on orange sauce with red cabbage and gratin dauphinoise
Rack of lamb with pistachio crust, ratatouille, dauphinoise potato & Bordeaux sauce
The Last Dance ~ a chocolate fondant