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Starters and Appetizers
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Sautéed Calamari
Eggs in Tarragon Jelly
Satay with Peanut Sauce
Sashimi (Raw Seafood)
Asparagus with Egg and Roasted Peppers
Oak-Smoked Queenies
Tomato and Mozzarella Salad
Hazelnut Butter Scallops
Foie Gras Escalopes with Dates and Pears
Potato Soup with Chives and Soured Cream
Asparagus, Pancetta and Puff Pastry Parcels
Pan Fried Scallops on Black Pudding with Pea & Mint Purée
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