Terrine of duck foie gras with sweet wine
Fricassée of snails in cream and qarlic butter
with mashed potatoes
Casserole of scallops 'St Jacques' and seafood
Marinated smoked salmon with scallops 'St Jacques'
and roasted almonds
Braised fillet of John Dory with stuffed artichoke hearts
Roast seabass with a curry cream sauce
Caramelised rack of lamb with a mocha sauce
Veal medallions with pan fried mushrooms
A choice of desserts
Service included - drinks not included.
All beef is of French origin